The desorption isotherms of peach, plum, and nectarine were obtained using the gravimetric method. The experimental data were fitted with Chung-Pfost, Oswin, and GAB models using nonlinear regression. The coefficient of determination, analysis of variation, distribution of residuals, and mean relative deviation were measured to determine the validity of each model. Of the models tested, the five-parameter GAB model was found to give the best representation of the data. The isothermal data were also used to calculate the energy required for evaporation from the product surface, by means of Othmer plots, resulting in a moisture-dependent equation for the heat of desorption.