Process for drying mango and pineapples

A vacuum microwave dehydration process for dehydrating mango and/or pineapple fruit pieces wherein said mango and/or pineapple fruit pieces are dried without subjecting the fruit pieces to a temperature of greater than 65.degree. C., the process comprising the steps of first coating said fruit pieces with sugar to provide coated fruit pieces, storing said coated fruit pieces for a time sufficient to permit diffusion of said sugar into said coated fruit pieces to provide sugar infused fruit pieces, air drying said sugar infused fruit pieces to a moisture content of between 30 and 40% moisture based on the wet weight of the fruit pieces to provide air dried fruit pieces, and then vacuum microwave drying said fruit pieces in a first stages by applying microwave power of between 1 and 8 KW/Kg of wet fruit pieces at a vacuum pressure of at least 22 inches Hg for a time required to reduce the moisture content to between 15 and 20% moisture based on the wet weight of the fruit pieces followed by applying a second stage of microwave vacuum drying at a microwave power level no greater than 2 KW/Kg of fruit pieces and at a vacuum pressure of at least 22 inches of Hg. to produce a dried mango and/or pineapple fruit pieces having significantly improved texture and flavor substantially free of cooked flavor.