Drying apples, oranges and pomegranates and other fruit is a simple, eight-step process. Drying fruit is a healthy way to maximise its lifespan and preserve its nutrition. Dried fruit can also be used in a variety of arts and crafts, such as homemade wreaths or dried flower arrangements.
Slice pomegranates, apples or oranges into slices around 6.5 mm (1/4 inch) thick. If desired, cut off the peels.
Soak the fruit in lemon juice for 20 minutes to preserve its colour.
Pat the fruit dry with a cloth or paper towel.
Put the fruit slices onto a baking tray. Place in the oven.
Cook at 65 degrees C (150F) for five hours.
Check the fruit after several hours. If the edges of the slices are curling, turn them over.
When the fruit is fully pliable, remove it from the oven and let it cool.
Store the dried fruit in a resealable bag or an airtight glass jar.