Which method to use when making fruit powders? Searching online I found a lot of videos/ articles about making fruit powders, some of them dried the fruit itself then ground it. While other juiced the fruit, then ground it. 

I am wondering which method will give me a better result regarding:

1) The taste;

2) The color.

The fruits that I am looking forward to try out: Mango, Orange, Lime, apple, grape, tomato, pepper and other fruits and veggies. 

I will be using a cheap dehydrator if that is going to make a difference.
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.