Moisture content is one of the most important factors determining the quality and affecting the storage and transportation of foodstuffs. One of the most widely used methods for on-line continuous non-destructive monitoring of moisture content is through the use of low-power microwave energy. Microwave aquametry is based on the relationship between the propagation of electromagnetic energy through a dielectric sample to its moisture content. Although these principles are widely applicable to a variety of food material, most of the research thus far has concentrated on characterizing the attenuation-moisture relationships of grain. Since a large volume of dried fruits and vegetables are processed daily by the food industry, there exists a need to similarly characterize the above relationships for various fruit/vegetable varieties. Our preliminary study of the attenuation moisture relationships in various fruits and vegetables is the subject of this paper.