How To Oven Dry Fruit Recipe

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Servings: 1


Cost per recipe $20.82 view details
  • 8 x Peaches Pits Removed, Halved Or possibly Quartered
  • 12 x Plums To 14, Pits Removed, Halved Or possibly Quartered
  • 10 x Apricots To 11, Pits Removed, Halved Or possibly Quartered
  • 10 x Plum cots Pits Removed, Halved Or possibly Quartered
  • 12 x Figs Halved
  • 2 bn Seedless Grapes Removed From Stems, Small Bunches
  • 2 Tbsp. Sugar Or possibly More To Taste


  1. Each quantity below fills one baking pan. Any fruit to be dry should be ripe but still hard. Store dry fruit in an airtight container, frzn, up to six weeks; hot frzn fruit in a 200F oven till soft, 5 - 15 minutes.
  2. Heat oven to 225F. Line a baking pan with parchment paper. Arrange fruit, cut sides up, spaced 1/2 - 1" apart, on paper. Sprinkle 1 Tbsp sugar over fruit; depending on fruit's tartness, add in more sugar.
  3. Transfer pan to oven; dry till fruit has shriveled, edges have dry, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 - 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still hot.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1698g
Calories 1042  
Calories from Fat 43 4%
Total Fat 5.15g 6%
Saturated Fat 0.61g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 9mg 0%
Potassium 3408mg 97%
Total Carbs 262.04g 70%
Dietary Fiber 34.2g 114%
Sugars 227.15g 151%
Protein 14.29g 23%
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