Oven Dried Strawberries Recipes

Steps:

• Toss strawberries and sugar in a large bowl and let sit until berries start to release their juices, 25-30 minutes.
• Preheat oven to 185°F (or the lowest possible setting, which may be 200°F). Spread out berries on a rimmed baking sheet lined with a nonstick baking mat and bake, rotating baking sheet about every 30 minutes, until berries are darkened in color and dried out around the edges but still slightly juicy in the center, 3-3 1/2 hours. Let cool on baking sheet.
• Do Ahead
• Berries can be dried 1 week ahead. Cover and chill.

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!

Steps:

• 1. Strawberries dried in the oven. taste like candy but are healthy & natural. 3 hrs at 210 degrees, cool & Enjoy!

Steps:

• Heat oven to 225 degrees. Line a baking pan with parchment paper (or a Silpat baking mat, if you're drying figs). Arrange fruit, cut sides up, spaced 1/2 to 1 inch apart, on pan. Sprinkle 1 tablespoon sugar over fruit; depending on fruit's tartness, add more sugar.
• Transfer pan to oven; dry until fruit has shriveled, edges have dried, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 to 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.