Drying, one of the oldest methods of preservation involves the reduction of moisture in agricultural produce to a level that deactivates enzymes and prevents the growth of microorganisms. Since the quality of the final product can be impacted by the drying process if not properly managed, pretreatments before drying have been introduced to help maintain the product’s quality. This study investigated the drying kinetics of African star apple fruit with respect to different pretreatment techniques, drying methods and drying temperatures adopted. Samples were pretreated using hot water blanching (80 ℃ for 3 min), steam blanching (100 ℃ for 1 min), salt (1:25 w/v for 5 min) and sugar (60 ºBrix for 5 min). Drying was carried out at 45, 55, 65 and 75 ℃ using an oven dryer and an electric dehydrator. Equilibrium moisture content was attained within 540 min. There was a noticeable drop in moisture from an average value of 79.96% to 3.09%, 2.38%, 1.33% and 1.05 % for oven drying at temperatures of 45, 55, 65 and 75 ºC, respectively and 2.39%, 1.28%, 2.21% and 1.77% for electrical dehydration at temperatures of 45, 55, 65 and 75 ºC, respectively. To accurately describe the drying behavior of African star apple pulp under various drying conditions, ten thin-layer drying models were employed. The Logarithmic and Henderson models best represented the drying behavior of the fruit, with R² values of 0.997 and 0.995 for oven and electric drying, respectively, at 55 ℃.