Fruit Dehydration Yield Calculator
An essential tool for home food preservers. Estimate how much dried fruit you’ll get from your fresh harvest and master the art of dehydration.
The Science of Dehydrating Fruit at Home
A food preservation expert would explain that dehydrating is one of the oldest methods of preserving food. The process is simple: by gently removing most of the water content from the fruit, you inhibit the growth of bacteria, yeast, and mold, making it shelf-stable for months.
Why Does Weight Change So Dramatically?
Fresh fruits are typically composed of 80-95% water. When you dehydrate them, you are removing this water, which is very heavy. The remaining fruit solids (fiber, sugars, minerals) are very light. This is why it takes a large amount of fresh fruit—often 5 to 10 pounds—to produce just one pound of dried fruit. This calculator helps you predict this final yield.
Dehydration Estimator
Frequently Asked Questions
Can I dehydrate fruit in my oven?
Yes. Set your oven to its lowest temperature (ideally around 135-145°F or 57-63°C). Place the fruit on baking sheets lined with parchment paper and prop the oven door open slightly with a wooden spoon to allow moisture to escape. It will take longer and require more monitoring than a dedicated dehydrator.
How do I know when my dried fruit is truly done?
Properly dried fruit should feel leathery and pliable, with no visible moisture beads when you tear a piece in half and squeeze it. It should not be sticky or wet. Berries will be more like raisins. Crispy is okay for things like apple or banana chips, but most fruit should be flexible.
What is “conditioning” and is it necessary?
Conditioning is a crucial step. After your fruit has cooled completely, pack it loosely in airtight jars. For the next 5-7 days, shake the jars daily. This redistributes any remaining moisture evenly among the pieces and helps prevent mold. If you see any condensation on the jar, the fruit is not dry enough and needs to go back into the dehydrator.