Sun-drying is the traditional process of preserving fruits, vegetables, fish, and other foods by spreading them out in strong direct sunlight until enough moisture has evaporated to stop spoilage. Produce is typically washed, sliced, and sometimes blanched or salted first, then spread on mats, trays, or racks raised off the ground for air circulation, and turned regularly for even drying. The falling water activity halts bacterial growth and concentrates natural sugars and flavours. It is one of humanity’s oldest food technologies and still vital where fuel is scarce. Success demands several consecutive days of hot, dry, breezy weather; in humid or dusty conditions the food may mould or pick up contaminants before it dries.