Hello. This actually depends on the drying temperature. I recommend you to cut your fruits into thin layers, then arrange them on trays with plastic grilles and dry in a ventilated oven between 50 and 60°C. If you can not be able to cut them, then make a thin pulp layer on aluminum foil and dry in the same conditions.

If you dry the sample to do the proximate analysis, you have to calculate the composition on dry weight basis. As mentioned by others the temperature of drying affects the composition. Therefore, use the low temperature between 50 and 60°C as some of the nutrients (i.e.some Vitamins) are not heat resist. Also at higher temperatures  there can be over estimation due to releasing the volatile compounds.

Thankyou so much