5 Simple ways to convert any sesaonal fruit into dry fruits

Dried fruits are a convenient, healthy snack, easy to store for long periods and retain the concentrated flavors and nutrients of the fresh fruits in a more durable form. Dehydrating fresh fruits into dried fruits is quite simple and may easily be done at home with minimal equipment. Here are five easy ways to dehydrate any fruit and transform it into dry fruit while retaining its taste, texture, and health benefits.
Sun drying is one of the oldest and most basic methods of drying fruits. The process basically involves using natural heat from the sun to evaporate moisture from inside the fruit, thereby leaving behind a great concentration of flavors and nutrients. First, choose fruits possessing a relatively high water content, like mangoes, apples, or apricots. Cut the fruit into very thin, uniform pieces, which would hasten the drying process.
Put the slices on a non-stick clean surface, preferably a tray or mesh rack, with space in between them for good air circulation. Cover the fruit with cheesecloth or net to keep the insects away. The time taken by the fruit to dry completely varies from 2 to 4 days, depending on the temperature and humidity. Sun drying is best done in a warm, dry, and sunny climate so that the fruit does not get damp or spoiled.
Oven drying is a more efficient and controlled way of dehydrating fruit—especially good for people who live in humid climates or don't get consistent sunshine. The trick is to set your oven at a low temperature, usually between 130°F (54°C) and 170°F (77°C). The idea is to mimic the drying process of the sun without the risk of overheating or cooking the fruits.
Then slice the fruit into equal portions and remove any seeds or pits. On a parchment-paper-lined baking sheet, lay them out in single layers, so they don't touch each other. Place it in the oven and slightly leave the door ajar to release the moisture inside. Depending on the fruit and its water content, this step may take somewhere between 4 and 10 hours to be completely dry. Check on the fruit once an hour, rotating the slices if needed to dry evenly. This process works well with many different types of fruit, including apples, pears, and bananas.
A food dehydrator is a great investment for people who dry fruits and vegetables regularly. A food dehydrator ensures that the flow of warm air is circulated through the food, hence drying it evenly and efficiently. It's the most energy-efficient method to convert fresh fruits into dry fruits, preserving all their flavors, colors, and nutrients.
When using a dehydrator to dehydrate fruit, slice the fruit into thin pieces. Some fruits, such as apples and pears, must be blanched before dehydrating to save color and texture. Place slices on the dehydrator trays so that they do not overlap. Set the dehydrator to the temperature recommended for most fruits, usually around 135°F (57°C). Dehydration time depends upon the fruit but most fruits require 6 to 12 hours. When done, the fruits should be completely dry and have a leathery, chewy texture.
Microwaving is the quickest way to dry fruits when you’re short on time, though it requires careful monitoring to prevent over-drying or burning. This method is best for small batches of fruit. Start by slicing the fruit into thin pieces, as smaller pieces dry faster.
Place the fruit slices on a microwave-safe plate lined with paper towels. Cover it with a microwave-safe cover or lid to keep moisture from building up while microwaving. Put your microwave on the defrost or low-power setting and start microwaving in 1-2 minute intervals. After each interval, check the level of moisture in the fruit and rearrange the slices. Do this until the fruit is dry and leathery. Note that this process works best with softer fruits such as apples, strawberries, and peaches.
Freezer drying is the more advanced and expensive method, and in terms of flavor, color, and nutrients, this is really the best for preservation. The process first involves freezing the fruit, and then it gradually decreases in moisture, creating a vacuum. The outcome of this will be crispy, lightweight dried fruits retaining nearly all their original taste and nutritional value.
For that, you would need a freeze dryer, which is specialized equipment to freeze-dry fruits at home. First, cut the fruit into small pieces and place them on the freeze dryer trays. Inside the device, the fruit gets frozen first and then is subjected to low pressure and heat; this causes the water content to slowly evaporate. This can take hours to finish. Freeze-dried fruits are really great for long-term storage and are used in many commercial products, such as smoothies or snacks.