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Drain canned, sliced (not diced) pineapples and maraschino cherries on paper towels. Place pineapples rings on dehydrator trays with a cherry in center of each. Dry 8–10 hours at 135°. Off-brand slices with smaller center holes work best.
Slice into 3/8-inch slices. Place on tray and dry 4–10 hours at 135° until crisp. Optional: sprinkle lightly with dry strawberry jell-o, powdered sugar, or dip in a honey-lemon juice mix (1/4 cup honey mixed with 1/4 cup lemon juice) before adding to dehydrator.
Slice whole (not peeled) oranges into 1/8- to 1/4-inch slices. Dry 6–15 hours at 135° until crisp. The rind easily separates from the orange meat for snacking. Rind may be discarded or powdered for natural sugar or spice flavoring.
Slice bananas into medallions 1/8" to 1/4" thick. Place on dehydrator trays and dry 8–20 hours at 135° until chewy. Green bananas yield crispier chips; ripe bananas yield sweeter chips. Optional: before adding to dehydrator, dip slices in a honey-lemon juice mix (1/4 cup honey mixed with 1/4 cup lemon juice). Pat dry with paper towels. Sprinkle lightly with nutmeg. Note that this option doubles the required drying time.
Slice apples into rings 3/16" to 1/4" thick. Dry 4–10 hours at 135° until leathery to crisp in texture. For whiter apple rings, soak slices in 1 cup of water with 2 tablespoons of lemon juice. Pat dry before placing in dehydrator. Optional: sprinkle with cinnamon and/or sugar to taste before adding to the dehydrator.
ProTip: For natural apple sugar, grind apple chips in a blender or food processor. Sprinkle on cereal, toast, pies, or ice cream.