Cut apple crosswise into thin slices between 1/8 to ¼ inch thick. Remove seeds. Dip each slice of apple in lime/lemon juice and arrange on a wire rack in a single layer.

Peel kiwi fruit and cut cross wise into thin slices between 1/8 to ¼ inch thick. Arrange slices of kiwi fruit on a separate wire rack in a single layer.

Cut clementines crosswise into thin slices between 1/8 to ¼ inch thick. Arrange slices of clementines on a separate wire rack in a single layer.

Cut cara cara oranges crosswise into thin slices between 1/8 to ¼ inch thick. Arrange slices of cara cara oranges on a separate wire rack in a single layer.

Line a plate with a double layer of paper towels. Drain pineapple slices from the can and place on top of the paper towels. Blot the top of each slice of pineapple with another piece of paper towel. When juices are blotted out, arrange pineapple slices on a separate wire rack in a single layer.

Turn on the oven to dehydrate mode and preheat oven to 140°F (60°C).

Transfer racks of fruit into the oven. Let the fruit dry for 8 to 10 hours. The duration will depend on the thickness of the fruit.

Remove from oven and place into air tight containers.