The impact of temperature and air velocity during hot-air drying on the drying kinetics and some quality attributes of cape gooseberry fruit halves was studied. Experiments were conducted at 60 and 70 ºC as well as at air velocities of 0.4 and 0.6 m/ s. Experimental drying curves showed that drying process took place in the falling rate period. Thomson, Wand and Singh, and Page models showed a better fit to describe the drying curves of cape gooseberry fruits. Effective moisture diffusion increased with increasing the temperature, air velocity and the activation energy was found to be 38.78 KJ/ mol. Chromatic coordinates (L^*, a^* and b^*) as well as total color difference (ΔE), Chroma and Hue angle were affected by drying air temperature and velocity. Drying process caused a reduction in the β–carotene, total phenolics, total flavonoids contents and antioxidant activity; either determined by DPPH and/ or ABTS assays, of the dried fruits with non-significant reduction at 70 ºC as compared to fresh fruits. A high correlation was observed between fruit bioactive components (total phenolics and flavonoids as well as β–carotene) with antioxidant capacity. Thus, the dried fruits have potential for the development  and production of many functional food products.