Step 3: Dehydrate Fruit
Once your purée is ready set your oven to the lowest setting. I used a corded meat thermometer (picture does not show accurate temp) to keep track of the oven temp. My oven has a 'warm' setting with the next setting being 200 degrees F. When I set my oven on 'warm' my thermometer read 230 degrees F so I couldn't trust my settings!!! Most Instructions for oven dehydrating will say to keep the temp around 140 degrees F but I have to keep mine at 160 to get the fruit to dry out properly. Every oven is different so you will have to struggle a bit to get it just right if you are trying this in your oven too.
I did not keep the oven door open and it worked fine. Many instructions call for keeping the door cracked open. Since it is summer you may also want to avoid 100 degree temps spilling out into your kitchen!!!
I have read and heard you can dry fruit in the sun, which would be great, but after doing it in my oven I think it would literally take days! I have also seen solar dehydrators and people attempt this in their cars and they seem to have success.
Once your fruit can easily peel from the silpat and is no longer sticky to the touch it is done! This took me approximately 12 hours.
Cut into strips using kitchen scissors and roll in strips of parchment paper. Tie with a piece of butcher string if desired. Store in an airtight container. Don't worry about how long they will keep because they won't be around long enough anyway!!
Eat your creations with a smile. They are delicious!