Make a drying tray with a plastic screen or using cheesecloth stretched tightly on a frame. Crisscross string on the back of the frame and staple it in the corners to prevent the cheesecloth from sagging.
Harvest the fruit just before it becomes over-ripe. Select fruit that is free from blemishes.
Allow the fruit to cool if it is warm from growing in the sun.
Wash, pit, dry, peel (if necessary) and thinly slice the fruit. Thinly-sliced fruit will dry more quickly. By keeping all the pieces about the same size, they will dry uniformly.
Prevent oxidation, or darkening of the fruit, after slicing. Dip the fruit in salt water. Use 6 tablespoons of pickling salt to 1 gallon (3.5 liters) of water. Drain and dry the fruit. Blanch apples or apricots by steaming the slices for 5 minutes, and then putting them in ice cold water. Thoroughly drain and dry the fruit. Make a honey dip for peaches, pineapples or bananas by mixing 1 cup sugar, 3 cups water and 1 cup honey. Combine warm water, pineapple juice and lemon juice for a juice dip. Mix 2 tablespoons ascorbic acid into 4 cups (1 liter) water for any fruits. Boil 1 box of pectin dip with 1 cup water and ½ cup sugar for peaches, cherries or berries.
Arrange the fruit on the drying tray with spaces between, so that the pieces don’t touch.
Place a piece of glass above the food to intensify the sun on the fruit, but make sure there is enough space above the fruit for good air circulation.
Set the tray in the sun for approximately 2-4 days. The actual drying time depends on the type of fruit and outdoor conditions. Take the fruit indoors if it is raining and at night to prevent moisture from collecting on the fruit.
Equalize the fruit after drying to allow moisture from some pieces to transfer to the dryer pieces. This can be done by stirring the pieces for a few days or by placing them in paper bags, hanging the bags on a clothesline and shaking the bags a few times a day for a couple of days.
Store the dried fruit in a container with a tight-fitting lid or in a zipper-seal bag. If the containers are kept in a cool, dark place, the fruit will last for at least 6 months. Check the fruit regularly for mold during the first few weeks of storage and discard any doubtful pieces.
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