Drying fruit provides a healthier alternative to candy and other sweets and helps you avoid throwing away fruit that's spoiled. Dried fruit actually tastes sweeter after the drying process, because the process makes the fruit smaller but doesn't take out any of the sugars. The most popular dried fruits include peaches, plums, pineapples, apricots and apples.
Cut the fruit into bite-sized pieces. Remove the skin and core from apples, but you can dry plums and grapes without any prior treatment except slicing. Tomatoes need about a full day of drying, so use your conventional oven for them (around 48.9 degrees Celsius).
Arrange the fruit pieces on a microwave-safe plate or on the rotating tray. Leave room between each piece so the heat can reach the most surface area.
Start the microwave oven at the "Defrost" temperature level. If your oven makes you enter a weight for the food, enter the maximum amount, and run the microwave for half an hour.
Check the fruit to see if it is dry. If not, add time in five- to ten-minute increments and keep checking until the pieces are fully dried.
You can keep dried fruit around for about two weeks -- much longer than the freshness period for fresh fruit.