Introduction: Uvaia (Eugenia pyriformis Cambess) is a native fruit of Brazilian Atlantic forest rich from both sensorial and nutritional perspectives. Being high perishability, the development of processes is needed to expand this fruit commercialization and add value to its production. Objective: The main objective of this work was to investigate the convective drying of uvaia, as well as the immersion in ethanol as pre-treatment to improve processing. Methodology: The fruits were collected in a farm at Paraibuna, São Paulo State, selected, stored under refrigeration, and processed within two days. After removing the seed, the fruits were cut in two or four pieces, depending on the size. The pre-treatments were carried by immersion in ethanol (99.8%) for 10 (ET10) and 20 (ET20) minutes at 30 °C. The convective drying was conducted with air circulation (1 ± 0.1 m/s) at 40 and 60 °C. Drying kinetic was modelled by the Page Model and the samples surface temperature profile was recorded during drying. Results: The pre-treatment with ethanol increased the drying rate, being the effect of ethanol more noticeable at 40 °C: the parameter k increased 2.1-2.2 fold at 40 °C, while the values were similar to the control treatment when dried at 60 °C. By increasing temperature, the parameter k increased 1.5 fold. Considering the parameter n, all the values showed similar values, close to 1.0. The thermal analysis showed faster heating of CT samples and the ethanol promoted lower initial temperatures. Conclusion: It reinforces ethanol can been an easy and advantageous method of enhancing food drying manly due to the Marangoni effect. Acknowledgements: FAPESP 2014/12606-3, 2018/17844-0, 2019/05043-6; CNPq 306557/2017-7; CAPES 001.