Preparing Fruits for Freeze Drying

Fruit is one of the best beginner categories, but preparation still matters. Start by washing fruit. Then cut it into uniform pieces. Uniform thickness is the biggest factor for even drying. Many fruits do well at about one-quarter to one-half inch thickness. Some fruits brown quickly after cutting, like apples and bananas. A quick dip in lemon juice or a mild citric acid solution can help preserve color. Remove cores, pits, and large seeds when practical. Spread fruit in a single layer on trays and do not stack pieces. If you pre-freeze fruit, freeze it flat and load quickly to avoid partial thawing. Good preparation improves texture, flavor, and cycle time.