Use and Care Manual

Dehydrating Chart for Fruits at 135°F (60°C)

**Times may vary depending on the ripeness of your fruits and amount per tray. See “Dehydrating Fruits and Vegetables” on pages 8 and 9.

*B = Blanching #C = Color Protector (See “How to Blanch” and “How to Protect Color” on page 8)

Fruit How to Prepare Pretreatment/Time Dehydrating Time** High-Pectin Fruit

Apples Peeled, sliced 1/4 inch (0.6 cm) thick #C 8 to 10 hours Yes

Apricots

Pitted, peeled, sliced

1/4 inch (0.6 cm) thick

#C 15 to 17 hours Yes

Bananas Sliced 1/4 inch (0.6 cm) thick #C 6 to 8 hours No

Blueberries Whole *B/1 minute 14 to 16 hours Yes

Cherries Pitted, halved – 22 to 24 hours No

Cranberries Whole *B/1 minute 17 to 19 hours Yes

Green or Red Seedless Grapes Halved – 19 to 21 hours Yes

Kiwi Sliced 1/4 inch (0.6 cm) thick – 8 to 10 hours Yes

Lemons, Limes, or Oranges Sliced 1/4 inch (0.6 cm) thick – 17 to 19 hours No

Mangoes

Peeled, pitted, sliced

1/4 inch (0.6 cm) thick

– 13 to 15 hours No

Nectarines

Peeled, pitted, sliced

1/4 inch (0.6 cm) thick

#C 11 to 13 hours Yes

Peaches Peeled, sliced 1/4 inch (0.6 cm) thick #C 11 to 13 hours Yes

Pears Peeled, sliced 1/4 inch (0.6 cm) thick #C 10 to 12 hours Yes

Pineapples

Peeled, cored, sliced

1/4 inch (0.6 cm) thick

– 12 to 14 hours Yes

Plums Pitted, sliced in eighths – 23 to 25 hours Yes

Strawberries Sliced 1/4 inch (0.6 cm) thick – 6 to 8 hours No

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