Dehydrated pears and plums make the best grab-and-go snacks. Sweet, chewy, and easy to pack. I keep a jar on the counter for fast lunches and after-school bites.

Here is how I slice, prevent browning, and dry for an even finish, with flavor ideas kids love.

What to use

• Pears: Bartlett, Bosc, or Anjou. Ripe, still firm.
• Plums: Any variety. Freestone types slice easily.

Prep and prevent browning

• Wash fruit. Peel pears if you want softer slices, and keep plum skins on.
• Core pears, pit plums.
• Soak pears to stop browning. I use one of these:
  • Ascorbic acid dip, 1 teaspoon powdered vitamin C in 2 cups of cold water, dip the pears for 3 to 5 minutes.
  • Lemon dip, equal parts lemon juice and water, dip the pears for 3 to 5 minutes.
  • Commercial produce protector, follow the label.
• Drain well, pat dry. Plums rarely need a dip, but a quick lemon soak helps color if you like.

Slice for even drying

• Aim for 1/4 inch thick slices. Keep thickness consistent.
• Pears: rounds or lengthwise slices work. Even thickness is key.
• Plums: halves, quarters, or 1/4 inch slices. Halves give a chewier bite.
• For plum halves, place skin side down. For faster drying, score the skin with a few shallow cuts.

Dehydrator setup

• ​Step-by-step Guide to Food Dehydration​
• Temperature: 135°F, fruit setting.
• Arrange pieces in a single layer with space between.
• Rotate trays during drying for even results.

Drying time guide

• Pear slices: about 8 to 16 hours.
• Plum slices or halves: about 10 to 18 hours.
• Humidity, thickness, and variety change the timing. Start checking early.

How to tell when they are done

• Texture should be pliable and leathery, not sticky.
• Tear a slice, look for no visible moisture beads.
• Cool a few pieces before the final call. Warm fruit feels softer than it is.

Optional flavors kids love

• Cinnamon dust on pears.
• Apple pie spice or pumpkin spice on pears.
• Cocoa-cinnamon dust, light touch.
• Citrus zest sugar, a pinch of orange or lemon zest mixed with sugar, is great on plums.
• For a gentle, sweet finish, toss warm slices with a teaspoon of sugar per tray. Go light.

Condition dehydrated fruit before storage

• Cool fruit completely.
• Pack loosely in a jar for 7 to 10 days, room temperature.
• Shake the jar daily. If you see moisture on the glass, return the fruit to the dehydrator.
• Once conditioned, store in airtight jars or bags in a cool, dark place.

Quick tips

• Bruised fruit darkens faster. Trim soft spots.
• Do not overlap slices. Crowding slows drying.
• Label jars with fruit and date. I use the variety name too.

If you want additional safe, step-by-step preserving help, I share new guides and seasonal ideas on Preserving Guide. I love seeing what you dry next.

Happy Drying!