From berries to citrus, drying fruit makes a perfectly healthy snack option. It helps to prolongs the shelf life, enhances nutrition and concentrates flavors.
Dehydrating fruit does not increase sugar content unless are coating piece with sugar to add sweetness. Instead, the water content is evaporated and flavors are concentrated to give a sweeter taste.
In general, drying fruit is done in a dehydrator. Alternatively, an oven is another popular method to achieve similar results as a dehydrator when following proper technique and temperature settings.
How do you dehydrate fruit in oven? In order to dehydrate fruit in the oven, start by preheating the oven range based on the type of fruit, typically between 135 to 150 degrees Fahrenheit or 57 to 65 degrees Celsius.
Rinse the fruit thoroughly and pat it dry with paper towel. Some fruits require a quick soaking in lemon juice mixture to prevent browning.
Trim away stems, cores, or leaves, and thinly slice into ⅛” to ¼” thickness. Evenly space out the sliced fruit in a single layer on a baking sheet covered with parchment paper or use wire rack for better air circulation all around.
Dry the fruit completely between 2 to 10 hours depending on the quantity and water content of the fruit. Leave the oven door open to release the steam and moisture.
Frequently check the dryness and progress of the fruit. Flip the pieces over and rotate tray in the oven for even drying all around.
Ensure the slices are slightly shriveled and chewy. Once fully cooled down, transfer into an airtight container and store in a cool, dry and dark area at room temperature for up to one year.
Dried fruits are more versatile and longer lasting than fresh fruit ranging from berries, stone fruits, tropical fruits, and citrus family.
Answered below are requfnelty asked questions about the right temperature and steps for preparation to dehydrate fruit in the oven. Some fruits are better for dehydrating than others, so follow these tips for better results.
Can we dehydrate fruit in oven?
Yes, you can dehydrate fruit in the oven. In fact, dehydrating fruit in an oven is an easy and straightforward method with similar results as a dehydrator.
Using an oven is beneficial because it has more room and temperature can be adjusted based on the different types of fruit. In addition, you may vary the temperature of the oven to change the texture or speed up the dehydrating process.
Higher temperature takes out more moisture, while lower temperature results in a more juicy and chewier texture.
What is the easiest fruit to dehydrate in oven?
All kinds of fruit work well to dry in the oven or dehydrator. However, some may take more time than the others.
The easiest fruit to dehydrate in the oven is apples. They are loaded with vitamins and make perfect chips to serve as snack replacements to munch on.
To retain the color and flavor, soak the thin sliced apples in lemon juice or salt water to prevent discoloration during the drying process.
Other types of fruit that can be dried in the oven include oranges, cherries, nectarines, strawberries, pears, peaches, and bananas.
What temperature do you dehydrate fruit?
The oven temperature to dehydrate fruit ranges between 135 to 150 degrees Fahrenheit or 57 to 65 degrees Celsius. It is best to not go much higher than 200 degrees Fahrenheit or 92 degrees Celsius otherwise your fruit will cook or burn instead of dehydrating.
Depending on the type of fruit, amount of fruits, and the condition of the oven may vary the temperature setting.
Here are recommended temperatures for dehydrating fruit:
- Apples: 140 degrees Fahrenheit or 60 degrees Celsius
- Oranges: 150 degrees Fahrenheit or 65 degrees Celsius
- Limes: 150 degrees Fahrenheit or 65 degrees Celsius
- Strawberries: 135 degrees Fahrenheit or 57 degrees Celsius
When uncertain of the exact oven temperature, place an oven thermometer inside the oven to read the precise temperature of the appliance.
How long does it take to dehydrate fruit in an oven?
Based on the type of fruit, wateriness, and thickness, the oven drying time will vary. Typically takes between 2 to 10 hours to completely dehydrate fruit in the oven.
The duration can be shorten by opening the oven door to release steam and prevent condensation from building up inside the oven. Additionally, flipping the fruit slices and rotating the baking tray will help reduce the cooking time.
When using an oven to dehydrate fruit, follow the time reference for each fruit:
- Apples: 6-10 hours
- Oranges: 2-4 hours
- Limes: 2-4 hours
- Strawberries: 2-4 hours
Tips to dehydrate fruit in oven
Oven is a convenient method to dehydrate fruit instead of investing in a brand new dehydrator. It is very easy to achieve similar results, but does require more precise technique and steps to get sweet and crispy fruit.
- Quickly rinse fruit under cool running water wash away any food waxes or residue.
- Some fruit require peeling for a better end result.
- Slice the fruit thinly in between ⅛” to ¼” thickness.
- To prevent from browning, soak or brush with a lemon juice mixture.
- Place the fruit on a wire rack or baking tray covered with parchment paper.
- Evenly space out the fruit slices to give enough room and avoid overlapping or overcrowding.
- Open the oven door to release steam and moisture to speeding up the drying process.
- Flip the slices or rotate the tray for even heating and prevent hotspot in the oven.
- Frequently check doneness and remove any pieces that are dry so that they don’t begin to burn.
- Completely cool before storing in an airtight container.
Dehydrating Fruit in Oven: Conclusion
Dried fruits are versatile ingredients to simply snack on, bake or cook with. A dehydrator is commonly used, but an oven is an alternative appliance to use for dehydrating fruit.
The easiest fruit to dry in the oven are apples and bananas. They take short amount of time and are useful to add in many dishes.
To dry fruit in the oven, preheat the oven to the correct temperature setting. Prepare the fruit by washing, trimming leaves and stems, and slicing thinly.
After rinsing, pat to dry with a kitchen towel so there are no excess water to delay in dehydrating process.
Browning is an issue for certain fruits, so consider soaking in a lemon juice and water mixture for 2 to 3 minutes prior to placing in the oven.
Arrange the sliced fruits on a wire rack or baking tray covered with parchment paper with even spacing for better air circulation.
Set the temperature and cooking time based on the type of fruit. Leave the oven door open to release steam and check every 30 minutes for dryness.
It is recommended to flip the fruit slices on the other side or rotate the tray for equal heating all around.
Whether serving right away or preserving for storage purposes, allow to cool down completely at room temperature to give excess time to dry.
Dehydrated fruits add sweetness, bitterness, and tartness based on the recipe, and drying helps to extend the shelf life and concentrate nutritional value.