This technique is designed to maintain the quality of ripe fruits during storage through novel drying methods that achieve optimal water activity. The process involves partially osmotically dehydrating fruits in honey, followed by gentle dehydration, resulting in a product free from additives. The end product can remain shelf-stable for one year at room temperature without added preservatives when vacuum-packaged in standalone polyethylene bags. This method preserves the fresh and natural flavors of the fruits while extending their shelf life. The dehydrated fruits can be enjoyed as healthy snacks, incorporated into desserts, or used as ingredients in various preparations, offering versatility and convenience to consumers.