Fruits are often canned or dried for later use or to mix into other products. With the increased awareness of the benefits offered by fruit, many health food products now included dried fruit. Traditional preparation method involves either blanching and then drying the fruit or the use of lye to peel the skins off the fruit before the actual preservation process. Not only is the traditional method time consuming but also has negative environmental impacts. Blanching the fruit requires using significant amount of water that then needs to be treated. Furthermore, using lye to peel the skins off the fruit requires additional water to wash the fruit leading to more water and wastewater issues. CDT’s infrared drying systems not only reduce the process time but also remove the need for water in the process. Working in conjunction with multiple research projects, CDT’s technology was proven to be more effective in not only blanching the fruits but also in the peeling and drying process as well.