The invention aims to provide a dried balsam pear product with a high vitamin C content and its preparation method. Specifically, the invention aims to provide the dried balsam pear product that can maximumly retain the original shape, color, smell and flavor of fresh balsam pears, and contains vitamin C, crude fiber, multiple amino acids and mineral nutrients. The invention also relates to a drying method for improving freshness of fresh balsam pears. The method includes: cooling the fresh balsam pears at a cooling speed of over 20DEG C per minute on average, and carrying out sublimation, thus obtaining the dried balsam pear product.
