Freeze Drying Grapes

grapes on a small plastic tray

Grapes are nearing their peak right now and they’re never better than when harvested in the last days of summer. You may find bulk sales in the grocery store right now, or you may find the sweetest, juiciest bunches at your local farmer’s market.

Freeze drying grapes is so easy, and they are versatile and fun to eat without rehydration.

To freeze dry grapes, you’ll need to cut them in half. A shortcut is to place a handful between two plastic lids, then use a long knife (a bread knife will do) to cut them all at once.

grapes being cut in half between two small plastic trays

Place the halves in an layer on the freeze dryer trays and process.

grapes that have been sliced in half

When they’re done, store them in Mylar bags with an oxygen absorber or in any other airtight container. If stored properly, freeze dried grapes can last up to 25 years.

Freeze dried grapes are wonderful snacks right out of the bag or jar. They are the perfect addition to a school lunch or as a healthy after school snack when combined with string cheese. Freeze dried grapes are also good on top of oatmeal and yogurt at breakfast. If you find yourself with a true overabundance of grapes, rehydrated, freeze dried grapes can be used to make jams and jellies. Because freeze drying doesn’t destroy nutrients the way that high-heat cooking and canning does, your grapes will retain all of their wonderful antioxidant properties.


Grapes are sometimes tricky to freeze dry because they are high in sugar and water content and they have a tough outer skin. If they are large grapes, cut them smaller than just halves (all grapes should be cut, regardless). And be sure to put them skin-side down on the trays (so the moisture can escape). It helps to pre-freeze them before loading your freeze dryer. And, depending on the size of your batch, grapes can take up to 48+ hours (sometimes more, depending on a different variables). Best to start with just the default times and then add more time, if necessary.

It can take some time to make sure they are all sitting cut side up, but you really have to do this. They don’t taste at all like raisins, though. They have a much more fresh and fruity taste.

When doing grapes, should you adjust the freezing time before starting the cycle, or do you just add more dry time at the end? I tried making them without adjusting, the entire cycle ran 13 hours but they were not done. I added more dry time, but I’m wondering if they needed to have more freezing time as well.

Can you freeze dry raisin? Or cranberries, currants? For long term storage. I see no one answered the question.

I just did a large batch, and most of them turned out sticky after 58 hours. I finally just gave up. Maybe I put too many in there? Could someone please advise?

Grapes have a lot of sugar in them and because of that turn out sticky. For faster batch times we like to pre-freeze our grapes and make sure they are cut in half and face up. They taste really great though!

You say they’ll last 25 years? YEAH RIGHT! Me and my grandkids will disprove that theory in one sitting. You should say they will last if you keep them away from precious little fingers.

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