How To Dehydrate Your Own Fruit (without a dehydrator)

As requested from one of my lovely subscribers when I made a orange and raspberry cake, I’m going to show you how to dehydrate your own fruit without one of those fancy dehydrators.

I got this idea from a book that has been an excellent tool and guild for me when I started college called ‘professional patisserie level 2 & 3’, it recommended by my head of pastry at the time. This book is great if you’re just starting out in patisserie and want some basic recipes to learn. It even has great quality points to look out for and will tell you why some things go wrong which I think a lot of recipe books neglect to tell you.


So the book has a recipe for this which is alright, but I found it worked better when the mix had reduced a bit so that there’s more sugar. So I’ve modified it so that it’s a little more concentrated so you don’t have to wait for it to reduce.



I usually use this on orange and lemon sliced but it also works with apple, pear and kiwi slices (I’m sure it works for more I haven’t tried yet). It’s great if you want a cake decoration to add an extra pop of colour or as a snack because these are seriously addictive! Here’s an example of how I’ve used them to decorate a cake…


Looks great right? Lets get into how to make them…



  • 250ml of water
  • 200g of sugar
  • 50g of glucose syrup
  • your fruit of choice (e.g oranges, lemons, apples, pears, kiwi)


  1. Slice your chosen fruit as thin as possible. If you have one of those fancy mandolin slicer, USE IT. Or get on the struggle bus with a knife with me. The thinner the better, otherwise it’ll take longer to dehydrate.
  2. Bring the sugar, glucose syrup and water to a boil then lower the temperature so that it simmers.
  3. Place fruit slices in a few at a time (don’t put too many in that they overlap in the pan).
  4. Let them simmer in the mix for about 10 seconds or until the fruit softens a bit. Don’t leave them in for too long or the slice will start to disintegrate.
  5. Place the fruit slices on parchment paper or a silicone mat and put them in the oven at about 60C for 5-6 hours until dehydrated.

That’s pretty much it. Try not to eat all of them at once ;).

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