Which method to use when making fruit powders?
I tried drying lemon in a cheap dehydrator, and the flesh doesn't really dry well even when the skin /pith is hard and dry. The membranes of the flesh some too keep the moisture in.

For citrus at least, drying the juice/pulp would be worth a try, and is what I'll do next time I have some to try it on. I suggest drying the zest as well. The pulp or juice would have to be dried on something non-porous, like baking parchment.