Master the art of how to freeze dry fruit at Home


Welcome to my blog! In this post, I\’ll be sharing everything you need to know about how to freeze dry fruit at home.

As a busy parent who loves making healthy snacks for my kids, I\’ve become obsessed with freeze drying as a way to preserve fresh fruit and make it last longer. The freeze drying process allows me to keep nutrients locked in, while removing all the water that causes spoilage.

The best part? You can freeze dry food at home without needing fancy commercial equipment. I\’ll explain several methods for how to freeze dry fruit using just your freezer or even dry ice!

I\’ll also cover how to choose the best fruits to freeze dry, pre-treat them for optimal results, store your dried fruit long-term, and rehydrate it. Whether you want to stock up on nutritious emergency food or make astronaut-style snacks, read on for an in-depth guide to freeze drying fruit yourself.

Key Takeaways

  • Freeze drying works by freezing food and removing almost all moisture under vacuum pressure. This preservation method keeps nutrients intact.
  • You can approximate true freeze drying at home using methods like dry ice sublimation or desiccation in a very cold freezer.
  • Freeze dried fruit lasts for years if stored properly in airtight packaging with oxygen absorbers. Rehydrate by soaking in water.
  • Not all fruits are ideal candidates for DIY freeze drying. Berries, peaches, pineapple, mango and apples tend to work best.
  • For long shelf life, pre-treat fruit with lemon juice, honey or antioxidant solution prior to freeze drying to prevent browning.

What Does It Mean To Freeze Dry Fruit?

Before answer the question How to freeze dry fruit , you should have to know about Freeze drying, also known as lyophilization or cryodesiccation, is a process that removes water from food in the frozen state. This preservation technique leaves behind a very dry, lightweight product that rehydrates quickly when water is added again.

Unlike air drying or dehydration, freeze drying doesn\’t rely on heat or evaporation. Instead, frozen food is placed in a vacuum chamber and the pressure is lowered. This causes the ice to change from solid to gas via sublimation. The water vapor is then removed by condensation on a collection plate.

The extreme cold helps retain more nutrients, flavor, appearance and texture versus hot air drying. Since no liquid water remains, freeze dried items don\’t require refrigeration and can be stored at room temperature.

Freeze drying fruit creates crispy, crunchy snacks or ingredients that rehydrate to a juicy state. It\’s a great way to enjoy produce out of season!

What Is The Point Of Freeze Drying?

There are several excellent reasons to freeze dry food:

Extends shelf life

Properly stored freeze dried fruit or vegetables keep for 25-30 years. Canned goods last 2-5 years.

Retains nutrition

Unlike extreme heat, cold drying doesn\’t degrade vitamins and minerals. Freeze dried berries have similar anthocyanins to fresh fruit.

Preserves flavor

Without moisture, there\’s no enzymatic browning. Rehydrated freeze dried produce tastes very close to just-harvested.

Saves space

Dehydrated food takes up much less room, ideal for compact storage and portability like camping trips. A #10 can of Freeze dried produce is equal to 60 cans of wet!

Lighter weight

Removing nearly all the water makes freeze dried snacks weigh up to 97% less. Perfect for hiking or emergencies.

No need to refrigerate

Freeze dried food only requires cool, dark, dry storage. Great for pantries and off-grid living.

Fun texture

Kids love the crunchy, crisp, almost styrofoam-like texture of freeze dried fruit.

So in summary, freeze drying lets you stockpile high-quality ingredients with a near-indefinite shelf life, compactly and conveniently.

What Is The Difference Between Air Dried And Freeze-Dried?

It is important to understand the difference between air dried and freeze dried before truly know  how to freeze dry fruit hile both air drying and freeze drying aim to extend shelf life by removing moisture, they use very different mechanisms.

Air drying relies on applying heat and airflow to evaporate water. This method can degrade heat-sensitive vitamins like vitamin C. It also causes some shrinkage and toughening due to high temperatures.

Freeze drying first flash freezes food down to -50°C then uses a vacuum to lower pressure and trigger sublimation. This cold process better preserves nutrition, texture, color, flavors and shape.

Freeze dried fruit feels crispy and crunchy compared to the leathery texture of sun-dried or dehydrator dried produce. Rehydration also takes just minutes versus hours for stiff air dried food.

Finally, freeze drying is more effective at reducing overall moisture content to 2-5% versus 10-20% for hot air dehydration. This provides dramatically extended shelf life.

Are Freeze Dried Fruits Healthy?

Absolutely! With a few caveats, freeze dried fruit can be a very nutritious option. Since no high heat or preservatives are used, more nutrients are retained compared to other preservation methods.

Studies show freeze dried berries have similar amounts of polyphenols and anthocyanins versus fresh berries. These compounds provide antioxidant and anti-inflammatory benefits.

One downside is the loss of vitamin C during freeze drying, with greater degradation the longer the food is in storage. Still, freeze dried fruit retains more vitamin C than hot air dried.

The intense sweetness of freeze dried snacks also means portion control is important. Stick to recommended serving sizes to avoid excess natural sugars.

For maximum nutrition, look for unsweetened, antioxidant-pretreated options with no added preservatives. Overall freeze dried fruits provide a healthy way to get your daily dose!

Does Freeze Drying Use Chemicals?

One big advantage of DIY freeze drying is that it\’s a completely natural process free of chemicals. However, commercially freeze dried snacks may contain other additives.

The freeze drying process itself uses no chemicals. It relies solely on freezing and reduced pressure to remove moisture via sublimation.

However, pre-treatment is sometimes needed to preserve color and flavor. Commercial freeze drying facilities may dip produce in a mild citric acid or ascorbic acid (vitamin C) solution first.

Some packaged brands also add natural preservatives like vitamin E or rosemary extract to prevent oxidation while in storage. Anticaking agents like silicon dioxide may be included as well.

If buying pre-made freeze dried fruit, read labels and look for versions with no additives beyond a little lemon juice powder or vitamin C. Better yet, freeze dry at home to control the whole process.

Does Freeze Drying Kill Bacteria?

One major benefit of freeze drying is that it preserves food and kills potentially harmful bacteria, yeasts and mold. The extremely low temperatures rupture cell membranes.

However, dormant bacterial spores can survive freeze drying. The lack of moisture also prevents any remaining bacteria from multiplying.

For this reason it\’s still important to start with fresh, clean produce and practice good hygiene. Contamination after freeze drying can introduce new bacteria.

Storing in oxygen-free packaging prevents reintroduction of microbes. With proper handling, freeze dried snacks are very safe for long-term use.

Can I Freeze Dry Frozen Fruit?

If you happen to have excess frozen produce or berries, you can certainly freeze dry these as well!

The frozen state helps freeze drying work even better. Starting with solidly frozen fruit means less time is needed to reach ideal low temperatures.

Be sure your frozen food is free of any syrups or added sugars before freeze drying. Excess moisture can make the process less efficient.

Spread thawed fruit in a single layer on trays so it freeze dries evenly. Expect a longer drying time than fresh to account for the ruptured cell walls causing more juice release.

With extra care removing condensation, freeze drying frozen fruit at home results in great textural contrast and concentrated flavor!

Can Dried Fruit Be Freeze Dried?

You may be wondering if pantry-stable dried fruit can be further preserved via freeze drying. The short answer is yes, but with limitations.

Air dried fruit typically has a moisture content around 15-25%. To achieve long shelf life, freeze dried food should contain less than 5% moisture.

So freeze drying already dehydrated produce will remove additional water. However, the texture suffers. Rehydration will be incomplete, and storage time won\’t improve much either.

For best results, stick to freeze drying fresh or frozen fruit. But if you have some spare home dried fruit you want to try and freeze dry, the results may still be tasty.

What Is Better: Dehydrated or Freeze Dried?

Both dehydrating and freeze drying have pros and cons when it comes to preserving fruit. Choosing the best method depends on your goals and resources. Here\’s a quick comparison:

Preservation power

Freeze dried food maintains higher nutrition and lasts over 20 years. Dehydrated lasts 1-2 years.


Air drying is more accessible to do at home. Freeze drying requires special equipment.


Dehydration takes 6-48 hours. Freeze drying just 4-48 hours.


Freeze dried fruit retains vibrant taste. Heat dries out flavor over time.


Freeze dried is crispy and crunchy. Dehydrated is often tough and leathery.


Freeze dried produce rehydrates quickly. Air dried fruit takes longer to rehydrate.

Both have advantages, but freeze drying ultimately results in superior quality. For maximum shelf life and nutrition from delicate berries and fruits, it can’t be beat!

Should Dried Fruit Be Refrigerated?

Properly dehydrated or freeze dried fruit requires no refrigeration due to their very low moisture content. However, for absolute maximum shelf life, cold storage is recommended.

Studies show low temperature storage preserves the flavor, texture and color of dried fruit. Refrigeration at 39°F (4°C) is ideal. Freezing at 0°F (-18°C) also works well.

If kept at room temperature, dehydrated and freeze dried fruit should be consumed within one year for best quality. The cooler the storage, the longer dried snacks will retain optimal taste and nutrition.

Vacuum sealed containers or packaging helps prevent off notes from oxygen exposure. For long-term storage of over 5 years, the freezer is best for preserved fruit.

Can All Fruits Be Freeze Dried?

Many fruits can be freeze dried with delicious results. However, water content and texture make some types better candidates. The best fruits for DIY freeze drying are:


Raspberries, blueberries and strawberries hold their shape well. Cranberries and sliced grapes also work.

Stone Fruit

Cherries, peaches, nectarines and apricots freeze dry nicely but require pretreatment to prevent browning.


Pineapple, mango, papaya, banana and coconut are all easily freeze dried.


Oranges keep their flavor well. Lemon and lime slices may be tart.


Tart varieties like Granny Smith hold texture better than Red Delicious.

Fruits with high moisture like melons and tomatoes are difficult. Just avoid anything overly juicy, seedy or pulpy for best home freeze drying results.

Preparing Fruit For Freeze Drying

To achieve great results freeze drying fruit at home, start with optimal ingredients and prep:

Select ripe, unblemished fruit

Overripe or damaged produce has more cell breakdown that causes excessive leaking during drying.

Clean thoroughly

Wash produce well just before freeze drying. Bacteria and yeasts can survive the process.

Pretreat for anti-browning

A lemon water or vitamin C dip prevents enzymatic oxidation while drying.

Slice uniformly

Cut fruit into evenly sized pieces 1/4- to 1/2-inch thick. Speeds freezing and drying.

Avoid pretreatments with sugar or oil

These ingredients slow water removal. Honey attractively preserves fruit but takes much longer to freeze dry.

Space out on trays

No overlapping or crowding pieces to facilitate airflow.

Taking time to prep your fruit well ensures efficient, high-quality freeze dried snacks!

Can You Freeze Dry With A Dehydrator?

It is possible to approximate true freeze drying using just a standard food dehydrator and your freezer. Here is how:

  1. Wash, peel, and slice your fruit 1/4 to 1/2 inch thick. Pretreat with an anti-browning solution if desired.
  2. Arrange slices in a single layer on dehydrator trays without overlapping. Freeze solidly for at least 12 hours.
  3. Load the frozen fruit trays in your food dehydrator. Turn on the lowest possible setting, around 95°F.
  4. Dehydrate the frozen fruit for 6-12 hours. Residual moisture should sublimate slowly at this low temperature.
  5. Check for dryness and rotate trays periodically. Fruit is done when no beads of moisture are visible and pieces are stiff.

You won\’t achieve quite the same results as commercial freeze drying, but this method can extend shelf life somewhat over just dehydrating alone. Give it a try!

Can You Freeze Dry Food At Home?

While residential freeze dryers are an investment, it is absolutely possible to DIY freeze dry food at home with creative techniques!

The most accessible approach involves using a deep freezer to desiccate fruits and vegetables through extended freezing. It takes 1-2 weeks, but gradually dries food without heat.

For faster results closer to commercial equipment, you can freeze dry at home using dry ice. Dry ice\’s very cold temperature (-109°F) causes frozen food to release moisture which immediately sublimates.

Here are some tips for best results freeze drying without a machine:

  • Start with firm, ripe produce sliced 1/4-1/2 inch thick
  • A single layer on trays allows airflow and sublimation
  • Rotate trays and blot moisture every 6-12 hours
  • Ceck for dryness by looking for stiffness and no condensation
  • Use desiccant like calcium sulfate to absorb ambient humidity

With some patience and DIY equipment, you can absolutely freeze dry food at home! I\’ll cover these techniques in more detail below.

Can You Freeze Dry Food Without A Machine?

Lacking a purpose-built freeze dryer, you can still dry food at home through these clever hacks:

Airflow Method

  1. Slice or shred clean produce thinly.
  2. Spread a single layer on parchment lined trays.
  3. Place in a freezer set between -10°F to -50°F for 1-2 weeks until completely desiccated.
  4. Rotate trays and blot moisture every 12-24 hours.

Dry Ice Method

  1. Freeze food overnight until solid.
  2. Bury frozen items in dry ice for 24 hours, allowing sublimation.
  3. Transfer food to a cooler filled with dry ice for another 24-48 hours.
  4. Check for stiffness and repeat burying step if needed.
  5. Condition at room temp for 2 hours.

With some trial and error, you can freeze dry without a machine! Let\’s look closer at dry ice sublimation as the fastest approach.

How to Freeze Dry fruit With Harvest Right Freeze Dryer

Investing in a Harvest Right freeze dryer provides the ultimate convenience for preserving food at home. Here is how to use this popular home unit:

  1. Prepare fruits or vegetables andfreeze until solid.
  2. Load trays evenly with space between pieces. Don\’t overfill.
  3. Turn on the freeze dryer and set the time based on food type. Berries take around 8 hours, apples 15 hours.
  4. Monitor the progress through the viewing window. Food is properly freeze dried when no ice crystals remain.
  5. Optional: Use Harvest Right\’s Vacuum Seal Accessory Kit to vacuum pack food directly in mason jars for storage.
  6. Label jars or mylar bags with contents and date. Store in a cool, dry place.

Harvest Right makes freeze drying super simple even for first-timers. Follow their time and temperature guidelines for perfect results with their home freeze dryers!

How Long Does Freeze Dried Fruit Last?

One huge benefit of freeze drying is the exceptionally long shelf life it provides. If stored properly, freeze dried fruit can last 20-30 years!

The keys to achieving maximum storage time are:

  • Minimize moisture content (below 5%)
  • Use oxygen absorber packets
  • Store in airtight containers in cool, dark conditions
  • Avoid temperature fluctuations
  • Optimal storage temp is below 70°F

With the near complete removal of water, there\’s no opportunity for bacteria or mold growth. Oxygen absorbers prevent oxidation. Stable, cold conditions prevent nutrient degradation.

For the best peace of mind, freeze dried snacks will retain excellent flavor and texture for decades when properly put away.

Can You Rehydrate Freeze Dried Food With Cold Water?

A convenience of freeze dried ingredients is that they can be rehydrated with just cold water instead of requiring hot water. Here are some tips:

  • Use purified water for best flavor
  • Submerge an amount of freeze dried food in 2-3 times as much cold water.
  • Allow to sit for 2-15 minutes depending on thickness.
  • Gently stir or massage occasionally to fully saturate.
  • Drain any excess water once rehydrated.
  • Consume rehydrated fruit within 3-4 days for food safety.

Soaking in just enough cold water allows freeze dried snacks to plump up and become juicy and tender again. Avoid using hot water as this can cook the produce.

Play around with rehydration times to find what works best for each fruit. Enjoy your freshly rehydrated freeze dried fruit!


Here are answers to some frequently asked questions about freeze drying fruit:

·         What fruits can be freeze dried?

Berries, stone fruits, apples, citrus, tropical fruits like mango and pineapple all freeze dry well. Melons and tomatoes are trickier due to high water content.

·         Do you need special equipment to freeze dry?

Commercial freeze dryers ensure the best results. You can approximate the process at home using a very cold freezer or dry ice. A regular dehydrator alone isn\’t sufficient.

·         How long does it take to freeze dry fruit?

Freeze drying times vary based on factors like moisture content and thickness. Berries may take 8 hours, while pineapple takes up to 48 hours. Apples can take 12-25 hours.

·         Can you eat freeze dried fruit without rehydrating?

Yes, one of the appeals of freeze dried fruit is its fun crispy, crunchy texture! It makes a great nutritious snack just as it is.

·         Why blot freeze dried fruit?

Blotting with towels absorbs any moisture on the surface of the food during the drying process. This prevents spoilage and helps achieve very low moisture contents for long shelf life.

·         How long does freeze dried fruit last at room temperature?

Properly dried and packaged, freeze dried fruit lasts 20-30 years at room temp. For absolute maximum shelf life, store in the refrigerator or freezer.

·         What happens if you don\’t freeze dry long enough?

Incomplete drying can allow bacterial growth during storage. Check for stiffness and no condensation. If in doubt, freeze dry for longer until fruit is cracker dry.

And there you have it – everything you need to know to start freeze drying fruit at home! Let me know if you have any other questions.


I hope this guide gives you the confidence to start experimenting with DIY freeze drying your own tasty and nutritious fruit snacks.

While an investment, a small home freeze dryer like the Harvest Right provides foolproof results and amazing convenience.

Even without special equipment, you can extend shelf life and make portable produce using basic freezer and dry ice techniques.

Remember to take care prepping your fruit, allowing sufficient drying time, and storing properly in an oxygen-free environment.

Here\’s to enjoying flavorful freeze dried fruit for years to come! Let me know how your adventures with freeze drying go by leaving a comment below.

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