Photographer James Ellerker captures the essence of dehydrated fruits and vegetables, which are not merely for the outdoor enthusiast or baking aficionado. A stroll through the health-conscious snack aisle of any supermarket reveals a plethora of veggie chips and fruit leathers, firmly establishing their presence in our diets. Beyond mere snacking, these dehydrated delights can enhance a variety of dishes. Imagine zucchini chips alongside grilled sausages for a crunchy side that even the most discerning palates will enjoy, or dried peppers adding a fiery kick to your winter soup, and dried tomatoes as a flavorful garnish on your homemade pizza. Learning the art of fruit and vegetable dehydration is a straightforward process, typically involving a single ingredient, making it an accessible skill for all. If you're a fan of store-bought sweet potato chips or apple strips, investing in a dehydrator could be a wise decision. It's an affordable, convenient, and scrumptious method to preserve seasonal produce for extended periods and stock up on snacks for those unexpected moments. This is particularly beneficial if you have a CSA box or a bountiful backyard garden.

Preparation Steps for Drying Fruits and Vegetables

1. Select Produce at the Peak of Season: Contrary to popular belief, dehydration is not a means to salvage less-than-perfect produce. Instead, it intensifies flavors, so choose the finest, most flavorful fruits and vegetables you're eager to enjoy.
2. Clean and Peel: Opt for organic produce if possible, and give your fruits and vegetables a quick rinse or scrub. The decision to peel is personal, but remember that skins will toughen during the drying process.  
3. Slice Uniformly: Use a sharp knife or mandoline to achieve uniformly sized pieces, approximately ⅛ to ¼ inch thick. This ensures even drying. Since slices will reduce in size as they dry, cut them slightly thicker than your desired final product.    
4. Prevent Browning for Fruits: For fruits prone to browning, such as bananas and apples, soak the slices in a mixture of equal parts lemon juice and water for 10 minutes. After soaking, remove the fruit and pat dry with paper towels.
5. Blanch Starchy Vegetables: This step is optional and only necessary for starchy vegetables like sweet potatoes or sugar snap peas. Boil them for a few minutes, then plunge into an ice bath to halt the cooking process and maintain vibrant colors.

Drying Fruits and Vegetables with a Dehydrator

The process of using a dehydrator is remarkably simple: plug it in, set the temperature, and let it work its magic. High-quality models distribute hot air evenly, eliminating the need to fuss over tray placement. The following recipes were tested using an Excalibur 9-Tray 48-Hour Timer Digital Dehydrator. Excalibur suggests dehydrating fruits at 135°F and vegetables at 125°F. Drying times can vary significantly, often provided as a range, as they depend on the type of produce, its ripeness and juiciness, the thickness of your slices, and the day's humidity levels. Consult the manufacturer's instructions, consider the weather, and make an educated guess.

Oven Drying as an Alternative

While oven drying is an option, it tends to run slightly hotter and can be less consistent, potentially leading to an increase in your electricity bill. Preheat your oven to the lowest setting, typically 200°F. Line your baking sheets with nonstick mats or parchment paper, and place a cooling rack on top to promote air circulation around your produce. Drying times will be shorter, and you may need to rotate the pans.

Storing Dehydrated Produce

Dehydrated foods are ready when they are completely dry to the touch, ranging from leathery and flexible to crisp and brittle. For more detailed guidance on packaging and storing dried foods, the National Center for Home Food Preservation is an excellent resource. Once cooled, transfer the produce to airtight containers, such as plastic snap-tops, mason jars, or freezer bags, and store them in a cool, dark place. After a few days, check for any moisture by shaking the containers. If you find any, return the contents to the dehydrator for further drying. With proper drying and storage, fruits and vegetables can last for several months.

The Top 10 Fruits and Vegetables for Dehydration    

1. Bananas: Create adorable dried banana coins, a healthy snack that children adore. Peel the bananas, slice them into ⅛ to ¼ inch disks, and soak in citrus water for 10 minutes to prevent browning. Dehydrate according to the manufacturer's instructions at 135°F for 6-10 hours, or in the oven at 200°F for 5-7 hours.    
2. Apples: Dried apples are a timeless treat, and the process of dehydrating them is incredibly straightforward. Peel and core the apples, slice into rounds ¼ to ⅜ inch thick, and soak in citrus water for 10 minutes to avoid browning. Dehydrate at 135°F for 7-15 hours, or in the oven at 200°F for 6-8 hours.  
3. Strawberries: Sweet dried strawberries complement granola perfectly. Hull the strawberries and slice them ¼ to ⅜ inch thick, or cut smaller ones in half. Dehydrate at 135°F for 7-15 hours, or in the oven at 200°F for 5-7 hours.
4. Mangoes: Mango strips evoke the taste of sunshine. Peel the mango, remove the flesh from the flat core, and slice ¼ inch thick. Dehydrate at 135°F for 7-15 hours, or in the oven at 200°F for 6-8 hours.  
5. Pineapple: Dried pineapple is a visually stunning addition to any dish. Remove the top and bottom, trim the tough exterior, and slice ¼ to ½ inch thick, discarding the core. Dehydrate at 135°F for 10-18 hours, or in the oven at 200°F for 8-10 hours.    
6. Tomatoes: Dried tomatoes remain a popular choice for pasta dishes. Top the tomatoes, remove the cores if necessary, and slice ¼ inch thick, or cut cherry tomatoes in half. Dehydrate at 155°F for 5-9 hours, or in the oven at 200°F for 4-6 hours.  
7. Sweet Potatoes: While not as crispy as their deep-fried counterparts, dried sweet potatoes are still highly desirable. Peel the sweet potatoes, slice ¼ inch thick, blanch in boiling water for several minutes, and shock in an ice bath. Dehydrate at 125°F for 7-11 hours, or in the oven at 200°F for 6-8 hours.
8. Zucchini: Dehydrating can be a lifesaver for an abundance of summer squash. Trim the tops and bottoms and slice ⅛ or ¼ inch thick. Dehydrate at 125°F for 7-11 hours, or in the oven at 200°F for 5-7 hours.
9. Bell Peppers: Dried peppers in a variety of colors add a festive touch to soup mixes. Remove the ribs and seeds, and slice ¼ inch thick or chop. Dehydrate at 125°F for 4-8 hours, or in the oven at 200°F for 4-6 hours.
10. Sugar Snap Peas: A healthier alternative to french fries, dried peas make for a delightful snack. Trim and remove the strings if necessary, blanch in boiling water for a couple of minutes, and shock in an ice bath. Dehydrate at 125°F for 5-13 hours, or in the oven at 200°F for 4-6 hours.