Instructions

First, we’re going to make a lemon juice bath to soak the apples in to help prevent browning.

Juice the lemons into a large glass bowl and add a cup and a half or so of water.

Peel and slice the apples, placing them into the lemon bath as you finish.

Peel and slice the mango, tossing them into the lemon bath.

After the fruit has been in the lemon bath for at least 5 minutes,  drain and pat dry with a towel, or cheat like we did and use your salad spinner.

Place fruit onto dehydrator trays, taking care that nothing touches.

Whatever style of dehydrator you’re using, you’re going to want to save the bottom trays for your blueberries, as they will drip and spatter juice on the rest of your goodies.

Spread the frozen blueberries onto the remaining trays, making sure nothing touches.

Load up your dehydrator and start it up, setting the heat to 130º

Paper thin slices of apple or mango will dry in as little as 4 hours. Thicker slices 8-12 hours.

The blueberries will take the longest time, up to overnight! Just check up on them regularly.

Note: Our blueberries were 95% done at 24 hours. We picked out the berries that were still a little juicy and ate them immediately. Sometimes these sacrifices to the cause are necessary.