Dried peaches are the halved and pitted fruit of the peach tree (Prunus persica) from which the greater portion of moisture has been removed. Before packing, the dried fruit is processed to cleanse the fruit and may be sulfured sufficiently to retain a characteristic color.

These tasty bites of juicy, fruity goodness are a good source of vitamins A, B3 and C. They supply the body with essential minerals such as potassium, iron, calcium, magnesium and fiber. Adding a serving of this delectable dried fruit to your diet can be beneficial to your heart, bones, digestive system, eyes and skin.

Slice the peaches into ¼"-½" thick slices using a sharp knife. The thinner they are, the crispier they will become in the dehydrator. Arrange peach slices in a single layer on dehydrator trays, ensuring there is space between pieces to allow airflow. Dehydrate at 135F/57C for 6-12 hours, until dry (see note).

The freestone peaches are so much easier to remove from the pit, making this whole process easier. If you end up with cling peaches, don't worry you'll just need to cut the slices off the pit. Because cling peaches, cling to the pit. You'll also want to select ripe but not overripe peaches to dehydrate.

Plums, apricots and peaches had their origins in Asia. They were domesticated in China in the 3rd millennium BC and spread to the Fertile Crescent where they were also very popular, fresh and dried alike.

“The three most common types of peaches grown in the United States are clingstone, semi-freestone and freestone, and among the different types are yellow and white peaches. Clingstone peaches have flesh that clings to the stone, also referred to as the pit.

Dried fruit can boost your fiber and nutrient intake and supply your body with large amounts of antioxidants. However, they are also high in sugar and calories, and can cause problems when eaten in excess. For this reason, dried fruit should only be eaten in small amounts, preferably along with other nutritious foods.

Consumption of fruits like peaches that are rich in vitamin A, are known to offer protection from lung and oral cancers. They contain many vital minerals such as potassium, fluoride and iron. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Successful drying depends on heat, air dryness and good air circulation. Select fresh, fully-ripened fruits. Pretreat fruit pieces by dipping in an ascorbic acid, citric acid, lemon juice or sodium metabisulfite solution. When dry, allow fruit to condition for 4 to 10 days before packaging for storage.

Dried fruit is made of fresh fruits and processed by peeling, coring, sugar water boiling, soaking, drying and packing. Dried fruits have under 20% water content, with dry surface and slight stickiness.

All types of peaches can be lumped into two categories: freestone and clingstone. Freestone simply refers to peaches where the flesh is not attached to the pit, allowing you to easily remove it. Freestone peaches are best for cooking, baking, and eating out of hand because peeling and slicing is a breeze.

around six months Dried peaches can store well for around six months under the proper conditions. Make sure to store them in an airtight container away from heat or light. Airtight plastic storage containers work especially well for this purpose.