Step 1

Start with clean hands, equipment, and countertops.

Step 2

Peel the kiwi by cutting it in half and gently running a spoon between the fruit and the skin to remove. Alternatively, you can use a vegetable peeler and peel pole to pole, or skip peeling entirely (thoughly wash the skin if this is the case).

Step 3

Slice the kiwis into ~¼" inch slices and arrange them on a dehydrator rack. If you have them, mesh tray liners will make removal easier once they are dry.

Step 4

Optional: Sprinkle a pinch of cane sugar over each slice of kiwi.

Step 5

Dehydrate at 135°F / 57°C for 10-18 hours until dry and leathery in texture (see Note 1).

Step 6

Let the dried kiwi cool completely before storing.

Step 7

Short term storage: If kiwis will be consumed within a week or to, store in a ziptop bag or sealed container on the counter or in a pantry.

Step 8

Long-term storage: Condition by loosely packing the dried kiwi in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the kiwi to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the kiwis from sticking together.After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the kiwi.