How to Freeze Dry Fruit: Prep, Cycle Times and Yield
Most fruit freeze dries in 24 to 32 hours sliced 6 to 10 mm thick at a 52°C (125°F) shelf temperature, and the sugar concentrates as the water leaves, which is why the result tastes more intense than fresh. Waxy-skinned fruit is the exception: blueberries and grapes need their skins pierced or halved or they push past 48 hours. High water content never disqualifies a fruit, it only lengthens the run.
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