Many nutritious fruits are underutilized because of various reasons and one among them is limited shelf life. This problem can be eradicated by dehydrating the fruit in an efficient way without losing its nutritive values. The study emphasis on the drying characteristics of Apple ber fruit and to reap maximum benefit out of it. Drying parameters were suitably chosen which gives better results. Hot air oven was used for dehydrating the fruit and the results are analysed to fix the desired parameters. The temperature was varied to find the drying rate, moisture ratio and moisture diffusivity at a time interval of five minutes. Temperature was set at 45oC, 50oC, 55oC, 60oC and 65oC. Results depicted that the drying rate increases with temperature at shorter time however the quality of the yield is optimum at 55oC. Out of the seven drying models, midilli model was optimally fit with the observed rate of drying.