6 Best Fruits to Dehydrate (And How to Keep Them From Turning Brown)

The best fruits to dehydrate include apples, bananas, strawberries, mangoes, peaches, and pineapples. To keep them from turning brown, pretreat them with lemon juice or ascorbic acid, and dry them at the proper temperature for full moisture removal.

Dehydrating fruit is one of the simplest and most rewarding ways to stock your pantry with shelf-stable snacks, smoothie boosters, and baking ingredients. But if you’ve ever pulled out a tray of brown apple slices or leathery strawberries that used to be juicy and red, you already know: not all fruits behave the same in a dehydrator.

This guide covers the best fruits to dehydrate, how to keep them looking and tasting great, and tips for storage and use.

Top Fruits for Dehydrating

Here are some of the best fruits for dehydrating based on taste, texture, ease of preparation, and shelf stability:

1. Apples

A classic choice. Sweet or tart varieties work well. Slice evenly and pretreat with lemon juice to prevent browning.

2. Bananas

Turn soft and chewy with concentrated sweetness. Slice thinly and pretreat to reduce darkening.

3. Strawberries

Cut in halves or slices. Great flavor when dried, though the color can fade without pretreatment.

4. Mangoes

Ripe mangoes dry into chewy, sweet strips. Peel, slice, and place directly on trays.

5. Pineapple

Natural sugars make for a candy-like dried fruit. Use fresh or canned rings, drained well.

6. Peaches

A juicy summer fruit that dries beautifully when peeled and sliced.

Other good options include:

• Blueberries (lightly crush skin first)
• Pears
• Plums
• Cherries (pit and halve)

How to Keep Fruit From Turning Brown

Some fruits (apples, pears, bananas, peaches) are prone to oxidation, which causes that brown, unappetizing color. It doesn’t mean the fruit is bad, but it looks and tastes better when properly pretreated.

Effective Pretreatment Options:

• Lemon Juice Soak: Soak fruit in a mixture of 1 part lemon juice to 4 parts water for 5 minutes.
• Ascorbic Acid: Use a commercial ascorbic acid powder or vitamin C tablets dissolved in water.
• Citric Acid or Fruit Fresh: Also effective; follow package instructions.

Once pretreated, spread the fruit in a single layer on dehydrator trays.

Temperature and Time Guidelines

For most fruits, set your dehydrator to 135°F (57°C). Times will vary:

• Apples: 6–8 hours
• Bananas: 8–12 hours
• Strawberries: 6–10 hours
• Pineapple: 10–14 hours
• Mango: 8–12 hours

Tip: Use the snap vs. bend test to check for doneness (see How to Tell When Dehydrated Food Is Fully Dry).

Storage Tips

Once dried and cooled, store your fruit in:

• Vacuum-sealed jars for mid-term pantry use
• Mylar bags with oxygen absorbers for long-term storage

Label everything clearly and use the first-in, first-out method to rotate your stash.

You can also condition your fruit before long-term storage. Learn how here: How to Condition Dehydrated Food (And Why It Matters).

Fruits to Avoid

Some fruits are tricky to dehydrate:

• Watermelon: too watery, doesn’t dry well
• Avocados: high fat, spoil quickly
• Citrus: difficult texture when dried unless zesting

For a full list of problem foods, see What Not to Dehydrate: Foods That Fail or Get Unsafe.

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Dehydrating fruit doesn’t have to be complicated. With the right prep, temperature, and storage, you’ll end up with bright, tasty snacks that last for months. Just don’t forget the lemon juice.

Thanks for stoppin’ by!

Jelly Grandma

👉 Want more tips like this? Check out 8 Beginner Tips for Dehydrating Food – Avoid the Common Mistakes for everything from drying gear reviews to pantry storage hacks.