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How to Air-Dry Fruit

Dried fruits offer a great source of fiber and energy and just about anyone can prepare them. Fruit air-drying methods are similar to other drying methods; the same principals apply for treating and thoroughly drying fruit to prevent mold and rot. Start with the freshest fruits you can find, and then allow them to fully ripen so they can retain their maximum flavor. You'll need a mesh drying surface to support them in a covered, well-ventilated area to completely air-dry the final product. Once they are dried, enjoy your snacks for up to a year, providing that you pack them tightly and store them in a cool, dry place.

Things You'll Need

Ascorbic acid or lemon juice
Large bowl
Paring knife (optional)
Slotted spoon
Cheesecloth or nylon mesh

Instructions

- 1
  Wash fruits in a tub of water to remove surface dirt. Damp-dry them using a cloth or set them in a dish rack for about 30 minutes.
- 2
  Prepare fruits by peeling, cutting and coring them. Core round fruits, like apples, nectarines, plums and peaches before slicing them. Peel and slice bananas either short or lengthwise. Leave berries intact. Crack waxy skins, such as those on cherries and grapes, by making a small slash with a paring knife.
- 3
  Treat fruits with lemon juice or ascorbic acid to help them retain their original color while drying. Mix 2 ½ tsp. of ascorbic acid to 1 qt. of water, or mix equal parts lemon juice and water in a bowl. Dip fruits into the mix as soon as they are cut.
- 4
  Scoop fruits out using a slotted spoon and set them on a clean cheesecloth, nylon fishing netting or similar fabric mesh to dry. Avoid aluminum wire mesh and galvanized metals that can chemically react with and discolor fruits. Bananas and berries should dry fully in one to two days, while harder skinned fruits, such as grapes, nectarines and cherries will take two to five days.
- 5
  Test the dryness of fruits by picking up a few pieces and squeezing them between your fingers. When they no longer stick together or to your fingers they are ready. Fruits should become leathery, but not brittle, as they shed their weight due to water loss. Return moist fruits to the rack for further drying.

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