Apples
Choose any tart, firm-textured apple. Wash, peel and core apples. Cut into 1/4-1/2 inch slices or rings. Pretreat by dipping into a mix of lemon juice and water. Dry at 130-135 until pliable. Use as a snack for applesauce or in baked goods.
Apricots
Choose any firm, ripe apricot with a deep yellow to orange color. Wash, cut in half and remove pits. Pretreat by dipping into a mix of lemon juice and water. Dry 130-135 until pliable with no moisture pockets. Use as a snack in meat dishes, and salad and baked goods.
Bananas
Choose large, slightly brown specked, yellow variety. peel and cut into 1/4-1/2 in slices. Pretreat by dipping into mix of lemon juice and water. Dry 130-135 until pliable to almost crisp. Use in trailmises, cookies, cakes, breads, in cereal or as a snack.
Blueberries
Choose large, firm blueberries with deep-blue color. Wash and remove stems. Dip in boiling water for 30 seconds to "check" skins. Blueberries dried without boiling first have a puffy appearance. Dry at 130-135 until leathery. Use like raisins in baked goods.
Cherries
Choose sweet or sour varieties. Wash, cut in half, and remove pits. Dry at 165 for 2-3 hours then dry at 135 until leather and slightly sticky. Use sweet cherries as a snack or like raisins in baked goods. Use sour varieties in baked goods.
Citrus Peel
Choose peels from grapefruit, lemon, lime, orange, or tangerine. Do not use fruit labeled "color added." Wash well to remove surface dirt and pesticides. Cut a thin layer to peak from fruit, avoid the bitter, white pith. Dry at 135 until crisp. Use as flavoring in baked goods.
Coconuts
Choose fresh coconuts heavy and full of coconut milk. Pierce eyes to remove milk; rack the hard outer shell with a hammer. Remove coconut meat, discarding dark outer skin. Grate or thinly slice. Dry at 135 until crisp. Use in pies, cakes, candy and trail mix.
Grapes
Choose Thompson seedless or red seedless varieties. Wash, remove stems and leave while. Dip in boiling water for 30-60 seconds to "check skins. Dry at 130-135 until pliable with no moisture pockets. Use raisins as a snack or in baked goods.Nectarines
Choose bright-looking, plump fruit with an orange-yellow color between red areas. Wash, cut in half and remove pits. Cut into 1/4-1/2 slices. Pretreat by dipping into mix of lemon juice and water. Place on drying trays peal side down. Dry at 130-135 until pliable with no moisutre pockets. Use as a snack or in baked goods.
Peaches
Choose either Cingstorne or freestone varieties. Peaches must be firm and ripe wit no green color. Wash peaches, dip in boiling water for 1 min, then dip in cold water to loosen peels. Slip off peels. Remove pits cut into 1/2 inch slices or circles. Pretreat by dipping into mix of lemon juice and water. Dry at 130-135 until pliable with no moisture pockets. Use as a snack or in baked goods, salads or desserts.
Pears
Choose any summer or winter variety. Allow pears to ripen at home before drying. Wash, peel and core. Cut into 1/2 in slices, quarters or halves. Pretreat by dipping into lemon and water mix. Dry at 130-135 until leathery with no moisture pockets. Use as a snack or in baked goods.
Pineapples
Choose only fully -ripe pineapples with a yellowish-brown peel. wash, peel and core pineapple. Cut into 1/2 inch slices. Dry at 130 to 135 until leathery, but not sticky. Use as a snack or in baked goods or granola.
Plums
Choose any variety of ripe, sweet plums. Wash cut in half and remove pits. Cut into 1/4 to 1/2 inch slices. Dry at 130-135 until pliable. Use as a snack in puddings, muffins or breads.
Prune plums
Remember, all prunes are plums, but not all plums can be prunes. Ripe prune plums are slightly soft with a sweet flesh. Wash, cut in half and remove pits. "Pop the back" of the fruit to increase surface area. Dry peel side down at 130-135 until pliable with no moisture pockets. Use in breads, stuffing, salads or as a snack.
Strawberries
Choose ripe, juicy, red berries. Gently wash. Remove caps. Cut into 1/2 in slices. Dry at 130-135 until pliable to almost crisp. Use in buddings yogurt, desserts or as a snack. Note: do not rehydrate well.
Assorted Fruit leathers
Wash fruit, cut away blemished areas; peel if necessary; remove pits or seeds. Puree fruit in blender until smooth. If too thick , thin with a little water or fruit juice. Add 1 Tbsp honey or corn syrup if fruit is too tart, if desired. Spices or flavorings may be added at this time. Fruits that oxidize (apples, nectarines, peaches, pears) should be heated to 190 and allowed to cook before proceeding. Cover Drying drys with a heavy good grade plastic wrap or use specifically designed sheets that come with most dehydrators. Spread puree evenly, about 1/8 inch thick in the center to 1/4 inch thick on the edges, on dehydrator trays. dry at 135 until fruit puree fells pliable and leather like. Check center to be sure there are no sticky spots. Roll, Jelly roll style while still warm; cut in pieces and seal securely in plastic wrap. Store in home canning jars for long term storage.
