Drying apples, oranges and pomegranates and other fruit is a simple, eight-step process. Drying fruit is a healthy way to maximise its lifespan and preserve its nutrition. Dried fruit can also be used in a variety of arts and crafts, such as homemade wreaths or dried flower arrangements.

Slice pomegranates, apples or oranges into slices around 6.5 mm (1/4 inch) thick. If desired, cut off the peels.

Soak the fruit in lemon juice for 20 minutes to preserve its colour.

  • Drying apples, oranges and pomegranates and other fruit is a simple, eight-step process.
  • Soak the fruit in lemon juice for 20 minutes to preserve its colour.

Pat the fruit dry with a cloth or paper towel.

Put the fruit slices onto a baking tray. Place in the oven.

Cook at 65 degrees C (150F) for five hours.

Check the fruit after several hours. If the edges of the slices are curling, turn them over.

  • Put the fruit slices onto a baking tray.
  • Check the fruit after several hours.

When the fruit is fully pliable, remove it from the oven and let it cool.

Store the dried fruit in a resealable bag or an airtight glass jar.