microwave and oven will help you if you want to dehydrate the fruits easily, fruit won’t be necessarily apple or peach, even raisins will be dehydrated. Raise the temperature in the oven to 140 degrees Fahrenheit. If you are unable to reduce the temperature of your oven to 140 degrees, just turn it down as far as it will go and leave the door propped open just a little bit. You shouldn't engage in behavior like this while there are children around. Washing the fruit thoroughly can remove any dirt or insects that may be on it. Check the fruit carefully for any indications of rot or damage, since they will prevent it from drying properly if they are present. Remove any sections of the apple that you don't find appetizing. For example, if the leaves and stems of a strawberry were removed before it was baked into the dish, the strawberry would turn out better. It is important to first remove the pits from the fruit before slicing or slicing and dicing it into thin strips. Bananas need to be cut into rounds before being eaten.
The fruit has to go through a pretreatment process. As a direct consequence of this, the fruit will not turn brown nearly as rapidly when it is exposed to air. Vitamin C's ability to prevent discoloration (ascorbic acid). Fruit liquids that are high in vitamin C, such as orange and lemon juice, are excellent options for dipping the fruit in. Apply a thick layer of the coating on the fruit. Tablets of pure vitamin C may also be used; just dissolve one tablet (3,000 mg) in two glasses of water and massage the resulting solution into the fruit. Coat a baking dish with nonstick spray before using it. Arrange the fruit such that none of its components are rubbing against one another. Turn on the oven with the baking sheet already inside. The amount of time necessary for the fruit to dry may vary anywhere from six to thirty-six hours, depending on the thickness of the slice and the fruit that is being utilized. Some fruits, such as apples, bananas, and figs, only require six to eight hours, while others, such as peaches, pears, berries, and nectarines, need anything from twenty-four to thirty-six. Take the fruit out of the oven and let it cool for a while before serving. Determine how juicy the banana is by cutting it in half and seeing the inside. There shouldn't be any indication that it's moist. 
After a few minutes, check the fruit once again to see if there is any trace of dampness. If there is, return the fruit to the oven if it is required. To keep the fruit in its optimal condition, store it in airtight containers made of plastic or glass (distribute the leftover moisture equally). It is recommended that you wait seven to ten days before consuming the fruit. Because the wetter areas of the fruit will soak up the moisture from the drier ones, dried fruit will have a texture that is constant throughout. It's important to keep in mind that different kinds of fruit dry at varying rates. It is imperative that you maintain a close check on the fruit since excessive drying might cause it to become fragile. 
dehydrate raisins oven
Some types of raisins such as Sultana and golden raisins are juicier than the regular ones and you may want to dehydrate them in the oven. Here are the steps that you can follow: Because the grapes are dried rather than cooked at a low temperature in the oven, more of their natural flavor is preserved than if the grapes were cooked. As the liquids on the baking sheet evaporate, the sugar that is present in the grape skins begins to caramelize. If you use a different kind of grapes, the color of the finished product, as well as the flavor profile, may be affected. Although drying grapes in one's own oven may seem like a pointless exercise at first, doing so gives one more control over the quality of the finished product as well as additional flavor and textural variety to choose from. The flavor of the handcrafted type is often more true to that of a fresh grape, despite the fact that it is more concentrated. The handmade variety also tends to be plumper and juicer. You may incorporate them into Bran Muffins, sprinkle them over a cheese plate, or add them to the salad you eat every day. It is strongly suggested that the oven be preheated at 225 degrees Fahrenheit before you begin (110 degrees Celsius). Evenly distribute the grapes between two baking pans with rims that have been greased. After keeping an eye on them every so often for around four hours, you may end up with grapes that have a nice shriveled and semi-dried appearance while yet retaining some of their original plumpness (see note). (The exact time needed to dry the grapes may vary depending on the kind of grapes you use, the temperature of your oven, and the degree of dryness that you choose.) Hold off until it has a chance to cool down. 
If there are any grapes that have adhered to the baking sheet, you may simply remove them by using a very little metal spatula. The dried grapes have a shelf life of roughly three weeks when kept in an airtight container in the refrigerator. (Their longevity in storage is also determined by how dry they are; grapes that have lost more moisture will keep for a longer period of time.) Because certain ovens are prone to substantial temperature changes, which may either speed up or slow down overall drying time, the precise amount of time required for cooking may vary quite a little depending on the size of your grapes and how well your oven operates. It is essential to maintain a close check on the grapes in order to ensure that everything is proceeding normally.