The dry-blanche-dry process is a way of preserving fruit that combines two drying stages around a heat treatment. Sliced fruit is first partially dried, then blanched — usually with steam or hot air — and then dried again to its final moisture. The middle blanch destroys the enzymes that would otherwise brown the fruit and degrade its flavour during storage, while the split drying is gentler than a single harsh pass: the fruit’s structure survives better and rehydrates more readily. The result is a dried fruit with better colour, cleaner flavour, and longer shelf life than conventionally dried equivalents. The method suits fruits destined for bakery, cereal, and snack use, where appearance and rehydration matter. It is a good example of hurdle thinking — sequencing mild treatments so their combined effect exceeds any single step.