A dehydration study was carried out on the highly perishable fruit, sapota to form a product with an intermediate moisture content. Matured fruits were peeled, sliced and dried in three different ways namely in shade, forced air and forced hot air. Organoleptic study with a selected panel of judges had been carried out. It showed that sapota dried under forced air conditions were preferred over the sapota dried under the shade or forced air of 55 degrees C.