Pineapples, apples, mangoes, bananas, apricots, nectarines, peaches, figs, dates, and pears are all suitable. Wash, peel, pit and core fruit. Slice large fruit into 1/4-inch thick pieces; slice small fruit in half. Toss in a cool ascorbic acid solution (1 Tbsp. crushed Vitamin C tablets in 1 cup water) until coated. Optional: For sweeter fruit, simmer 10 minutes in heavy syrup (use equal amounts sugar and water, simmered until syrupy). Drain fruit on paper towels. Dry in full sun or in oven, pasteurize, cool, and store.