Dehydration is the earliest form of conventional preservation method to provide long-lasting durability of foods. Preserving the freshness of fruits and vegetables (FAV) through the process of osmotic dehydration (OD) has led to several research studies in recent years, and this method consists of impregnation of vegetables or fruits in hypertonic solutions (mostly sugar and salt solution), thereby developing intermediate moisture products through moisture content reduction and solute gain. This technique is commonly applied before the actual drying process. Also, the OD can extend the shelf life of food products by slowing down the deteriorating physicochemical and biological activities. It operates at ambient temperature thus preventing the phase change and consumes less energy than other drying processes, besides improving the sensory and nutritional characteristics of foods. This process also helps in the retention of natural color, inhibition of enzymatic browning, and retention of volatile compounds in foods.