An easy, healthy snack perfect for your next road trip! All you need is your favorite fruit and an oven. Enjoy your dried fruit on the go, toss it with granola, or use it to top off a salad.
Cook Time
6 hr
Total Time
6 hr 15 min
Yield
8 servings
Ingredients
1 large pineapple
1 lb kiwi (455 g)
3 large mangoes
lemon juice, from half a lemon
1 lb strawberry (455 g)
Nutrition Info
Calories 151
Fat 0g
Carbs 37g
Fiber 5g
Sugar 29g
Protein 2g
How to Make It
1. Step
Set the oven racks at the top and bottom thirds of the oven. Preheat the oven to 170°F (75°C),or its lowest temperature. Line up to 4 baking sheets with nonstick reusable mats.
2. Step
Cut the top off of the pineapple, and slice a thin layer off the bottom so it stands upright. Core the pineapple and discard the skin and core. Cut into 2-3-inch (5-7.5 cm) pieces. Arrange in a single layer on a baking sheet.
3. Step
Peel the skin off the kiwis, then slice into ¼-⅓-inch (½-1 cm) wide rounds. Arrange in a single layer on a baking sheet.
4. Step
Peel the skin off the mangoes. Cut around the pit, then slice into ¼- to ⅓-inch (½-1 cm) wide strips. Arrange in a single layer on a baking sheet. Squeeze the lemon over the mango so it does not oxidize in the oven.
5. Step
Remove the tops from strawberries, and cut into ¼-⅓-inch (½-1 cm) wide slices. Arrange in a single layer on a baking sheet.
6. Step
Bake the fruit, in batches if necessary, for 6-8 hours, until dried, leathery, and all moisture has evaporated. The kiwis and strawberries should take less time, while the pineapple will take the longest. Crack the oven door every hour or so, especially in the beginning, to allow moisture to escape.
7. Step
Let the fruit cool, then store in an airtight container for up to 1 week, ideally with a silica gel packet to maintain dryness.
