EASY OVEN-DRIED FRUIT RECIPE BY TASTY

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Let the fruit cool, then store in an airtight container for up to 1 week, ideally with a silica gel packet to maintain dryness.
• Enjoy!