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How to Dry Apples in Microwaves

A single apple contains 10 percent to 15 percent of the daily recommended amount of vitamin C and fiber, two essential nutrients for a healthy diet. While apples are available in the supermarket year-round, they're at their peak in autumn. By drying your favorite apple varieties in the microwave, either off the tree or from the produce bin, you can preserve a fair portion of their vitamin C content and all of the fiber. Drying apples in the microwave is very convenient: It is very quick, and you won't have to purchase a food dehydrator.

Wash the apple and dry it. Slice it as thinly as possible with a sharp knife.

Lay the apple slices out on a paper towel, then cover with another paper towel. Let the paper towels absorb the excess liquid from the apples.

Lay the apple slices on a microwave-safe tray. Place the tray in the microwave.

Set the microwave to defrost, or 30 percent power. Cook the apple slices at this setting for 10 minutes. Transfer the cooked slices to a plastic container, and leave it open overnight. The next day, seal the container and store.

Pick Apples

The ideal time to pick cultivated apples (Malus domestica) is when they're mature, but not necessarily totally ripe. The climate is an important factor in the ripening of apples, but hands-on methods are best for knowing when to pick them. Totally ripe apples deteriorate quickly. Unless you want to eat the apples immediately, pick them when they are mature but not overly ripe. The season for picking apples typically ranges from summer to late fall. In McIntosh apples (Malus domestica "McIntosh") and hardy in USDA zones 4 through 7, the color around the stem lightens and then turns yellow when the apples are mature. Fruits are generally ripe and ready for harvesting during late summer. Some all-red apples are highly red weeks before they mature, so flesh color is a better indicator for these apples. ** A mature apple develops a sweet smell because the sugar content has increased.

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