How long do I dehydrate apples?

Dehydrate apples at 165°F for 3-4 hours, depending on slice thickness and location in the dehydrator.

How long do I dehydrate apricots?

Dehydrate apricots, typically halved, at 165°F for about 8 hours.

How long do I dehydrate bananas?

Bananas can be dehydrated at 165°F, with times ranging from 5-8 hours depending on their thickness.

How long do I dehydrate blueberries?

Blueberries should be dehydrated at 165°F for approximately 10 hours, ensuring they are punctured if fresh to facilitate drying.

How long do I dehydrate cranberries?

Cranberries, typically prepared as halves, should be dehydrated at 165°F for about 12 hours.

How long do I dehydrate lingonberries?

Lingonberries should be dehydrated at 165°F for over 12 hours, similar to other small dense berries like currants.

How long do I dehydrate cherries?

Cherries, when pitted and halved, should be dehydrated at 165°F for 5-8 hours, depending on their moisture content.

How long do I dehydrate mango?

Mango should be peeled, sliced, and dehydrated at 165°F for 4-8 hours, depending on slice thickness.

How long do I dehydrate papaya?

Papaya should be peeled, sliced, and dehydrated at 165°F for 4-8 hours, ensuring slices are uniform for even drying.

How long do I dehydrate pineapple?

Pineapple should be peeled, cored, and sliced, then dehydrated at 165°F for 4-8 hours, depending on the thickness and desired dryness.

How long do I dehydrate grapes?

Grapes should be dehydrated at 165°F for about 1-2 hours for pomace or longer for whole grapes, depending on the desired level of dryness.

How long do I dehydrate oranges and lemons?

Citrus fruits like oranges and lemons, typically sliced, should be dehydrated at 165°F for approximately 4 hours.

How long do I dehydrate figs?

Figs should be halved and dehydrated at 165-185°F for 10-12 hours, depending on the initial moisture content and desired texture.

How long do I dehydrate dates?

Dates should be dehydrated at a temperature ranging from 165-185°F for 18-20 hours, ensuring they are evenly spaced to allow proper air circulation.

How long do I dehydrate plums?

Plums, typically prepared as prunes, should be dehydrated at 165-190°F for 18-20 hours, depending on their size and moisture levels.

How long do I dehydrate watermelon?

Watermelon should be sliced and dehydrated at 140°F for approximately 4-6 hours, but be aware that it is a sensitive product that may not dry as predictably as other fruits.

How long do I dehydrate sea buckthorn berries?

Sea buckthorn berries should be dehydrated at a low temperature of 115°F for about 32 hours, depending on their initial wetness and desired dryness level.

Fruit Drying Times

Welcome to our complete guide on fruit drying times, designed to assist you in mastering the art of commercial dehydration. Whether you're a beginner or a seasoned pro, understanding the right temperature and timing is crucial for preserving the flavor and nutrients of your favorite fruits. From juicy strawberries to exotic jackfruit, our guide covers a wide range of fruits, ensuring you have all the information needed to start dehydrating.

DISCLAIMER: Drying times provided in this guide are specifically calibrated for Commercial Dehydrator System machines. The actual drying time for your fruits may vary based on several factors, including the initial moisture content and thickness of the fruit slices. Always monitor the dehydration process closely and adjust times as needed to achieve the optimal results. For residential 'box' style dehydrators, add ~20-30% to drying times.

Estimated Fruit Drying Times

Apples (chips/slices, pomace, fries)
165°F, thickness/location matters, varies 3-4 hrs., ½ lb./sq.ft.

Apricots (halved or slices)
165°F, typically halved, expected 8 hrs., 1 pound/sq.ft.

Bananas (whole, halved, coins)

165°F, depending on thickness, 5-8 hours, variables matter.

Peaches (halves or slices)

165°F, typically halved, long dry 12-14 hrs., 1 – 1 ¼ lb./sq.ft.

Pears (halves or slices)

165°F, typically halved, expected 20 oz. sq.ft. or sliced, 1 – ½ lb./sq.ft.

Blueberries (fresh or frozen)

165°F, 9 ½ to 10 hrs., 20-22% target, 1 ½ lbs./1 ¼ lbs. or more.

Cranberries (whole, halved)

165°F, hard to dry whole, typically cut in half (craisins), expect 12 hours.

Lingonberries (fresh or frozen)

165°F, Finland/Canada/Northern Europe, 12+ hours, 20-22% target, 1 ½ sq.ft.

Black Currants (fresh or frozen)

165°F, Finland/Canada/Northern Europe, 12+ hours, 20-22% target, 1 ½ sq.ft.

Red Currants (fresh or frozen)

165°F, Finland/Canada/Northern Europe, 12+ hours, 20-22% target, 1 ½ sq.ft.

Raspberries (fresh or frozen)

140°F, more fragile, lower temps, 4-6 hours, ½- ¾ lb./sq.ft.

Blackberries (fresh or frozen)

140°F, more fragile, lower temps, 4-6 hours, ½- ¾ lb./sq.ft.

Cherries (whole, halved, pomace/crushed)

165°F, pitted/pit in?, pomace 5 hrs., up to 8 hrs. ½-1 sq.ft.

Jack Fruit (slices, wedges, chunks)

165°F, form matters, 4 – 8 hrs. depending on form, 1 – 1 ½ lbs. sq.ft.,

Cantaloupe (slices or chunks)

165°F, form matters, estimate 1 – ½ lb./sq.ft.

Grapes (seeds/pomace)

165°F, pomace @ est. 1 – 2 hrs., 2+ pounds wet, 1 lb. dry, easy dry.

Strawberries (halved or whole)

165°F, not typically dried whole, sizes, 6-8 hrs., 1+ lb. sq.ft.

Mango (slices, chunks)

165°F, 1 – 1 ½ lb. sq.ft., 4 – 8 hrs. depending on form.

Papaya (slices, chunks)

165°F, 1 – 1 ½ lb. sq.ft., 4-8 hrs. depending on form.

Pineapple (slices or chunks)

165°F, 1 – 1 ½ lbs. sq.ft., 4 – 8 hrs. depending on form.

Orange, Lemon, Lime (sliced)

165°F, typically sliced, ½ lb. sq.ft., 4 hrs.

Pomegranate (arils)

165°F, ¼ - 1 lb. sq.ft., 4 hrs. estimated.

Dates (whole)

165-185°F, 18 – 20 hrs., 2+ lbs. sq.ft.

Figs (whole)

165-185°F, 10 - 12 hrs, 2+ lbs. sq.ft.

Plums (prunes, pit in)

165-190°F, 3 lbs. sq.ft., 18-20 hrs.

Honeydew (slices or chunks)

165°F, treat like cantaloupe, 1 – 1 ¼ lb. sq.ft., estimaged 4 hrs.

Watermelon (slices or chunks)

140°F, sensitive product, estimated ¼ - 1 lb. sq.ft., 4 – 6 hrs.

Sea Buckthorn berries (fresh or frozen)

115°F, low temps, estimated 32 hrs., 1 ½ lb. sq.ft.

Food Staged in Dehydrator - Dehydration 101

By following our detailed drying times for various fruits, you’re set to achieve the best results in your fruit dehydration projects. Remember, the key to successful drying lies in consistent monitoring and understanding the unique requirements of each product. Happy drying, and enjoy your deliciously preserved treats throughout the year!