Dry Fruit – Less Moisture For Longer Shelf Life

Some years fruit trees are overflowing with delicious fruit. The joy is great and occasionally also the helplessness. What to do with so much fruit? It can’t hang on the tree for too long, that much is clear. This a good opportunity to try drying yourself.

It depends on the type of fruit

Local and imported types of fruit each offer us an unmistakable aroma. In addition, they differ in shape, consistency, size, and sugar and water content.

In principle, most types of fruit can be dried yourself. Based on the aforementioned fruit characteristics, the drying method should be chosen with care. The aim is to preserve the good taste and the valuable ingredients as far as possible.

Before drying, obtain specific information for the type of fruit in question so that you do everything right from the start.

Possible drying methods

There are usually four possible methods for drying in private households. Not all are equally suitable for all types of fruit.

  • air drying
  • oven drying
  • microwave drying
  • Drying in a dehydrator

Air drying

Air drying usually works well under the following conditions:

  • it’s summer and the air is warm
  • in winter close to the heater
  • the pieces of fruit are small

Oven drying

Every household has an oven and the drying process usually only takes a few hours.

  • it is usually dried at around 50 degrees Celsius
  • The oven door remains open a crack to allow moisture to escape

Microwave drying

Microwave drying is always popular when small amounts of fruit need to be dried quickly. The process is similar for all varieties.

  • only cook for two minutes at full power
  • than dry for about 20 to 30 minutes on low power

It is important to keep opening the microwave door to allow moisture to escape.

Drying in a dehydrator

If you own a dehydrator, you can find all the information you need for drying in the associated operating instructions.

The dehydrator automatically regulates the ventilation, maintaining a constant temperature and steam extraction.

Prepare fruits

Only use fresh, intact, and fully ripened fruit for the production of dried fruit.

A whole apricot can be too dry, but not a whole apple. Therefore, cut large fruit into smaller pieces so that the fruit can dry faster and better.

Don’t forget: Before drying, the fruit must be washed thoroughly and then dabbed dry.


Just like the drying time, the shelf life also depends on the type of fruit. Sweet fruits last longer because of their high sugar content, which acts as a preservative. The following storage conditions are suitable for all dried fruits:

  • hermetically sealed in a can
  • in a cool and dry place
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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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