The objective of this study was to evaluate the application of: (i) convective drying (50, 60 or 70ºC), (ii) vacuum-microwave drying (240, 360 or 480 W) and (iii) a combined method of convective predrying and vacuum-microwave finishing drying in the processing of dehydrated pomegranate arils and rind. The parameters under study included sugars and organic acids contents, total antioxidant activity and total polyphenols content. All parameters were calculated on a dry matter basis and analysis of data showed drying let to a reduction in all the parameters under study; however, the behavior of arils and rind were different. Vacuum-microwave drying at 240 W was the best drying treatment of arils, while rind required softer conditions of convective drying (50ºC) and vacuum-microwave drying (240 W). Convective pre-drying and vacuum-microwave finishing drying was not a proper treatment for pomegranate drying.