PREP: 25 minutes DEHYDRATE: 11 hours MAKES: 1½ cups

Dried Pineapple and Mango Chunks

What You’ll Need

2 mangoes, seeded, peeled, and cut into ½-inch pieces (2 cups) (tip, page 421)

½ of a pineapple, peeled, cored, and cut into ½-inch pieces (2 cups) (tip, below)

How to Make It

1. Arrange mango and pineapple cubes in a single layer on mesh-lined dehydrator trays. Dehydrate at 135°F about 11 hours or until dry and chewy, rotating trays halfway through. Cool completely. (Dehydrating tips, page 468.)

2. Store in airtight plastic or glass containers up to 2 months.

PER ¼ CUP: 58 cal., 0 g fat, 0 mg chol., 2 mg sodium, 16 g carb., 2 g fiber, 0 g pro.

1. Use a sharp knife to cut off a thin slice from the base and the top of the pineapple.

2. Stand the pineapple up and carefully cut away the rough sides.

3. Cut the peeled pineapple lengthwise into large wedges. Remove and discard the fibrous core from each wedge. Cut wedges into ½-inch pieces.