For the record, over the last couple of weekends we have made batches of dehydrated Hachiya slices and they have been delicious. See post 5 for a link to a YouTube video showing what we are doing. I learned how to do it from this video, it’s not my video.
Right now store-bought Hachiya are somewhere between $1 and $1.3/lb at various local Asian grocery stores here and there. After deydrating them, I keep them in the refrigerator in an airtight container and they are good for several months. I only purchase Hachiya which are firm to the touch, the only sign of ripeness I want is an orange-colored peel.
I had the last batch in the dehydrator for 16 hours at 140°F and they came out great.
