Choose ripe fruit in good condition. Wash, peel, and pit or core the fruit if relevant.
Slice it, bearing in mind that thicker slices will take longer to dry. Small, soft fruits such as blueberries, cherries, and apricots, however, should be dried whole.
Place the slices on a baking tray lined with parchment paper, making sure that the slices don’t touch one another, and bake in the oven at between 100 and 140°F (40 and 60°C) for several hours, checking every hour or so to see if the fruit needs turning.
Remove from oven once ready (it should end up chewy; not squishy or crunchy). Let it sit for at least 12 hours before storing in airtight jars in a cool, dry place.