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dried fruit
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Dried fruit is fruit that has had most of its water removed, which concentrates its flavors and sugars while making it shelf-stable for longer storage and easier transport. This preservation method allows people to enjoy fruit year-round and in convenient forms, whether eaten as snacks or used in cooking and baking.
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Nutrition · Open Food Facts
Typical values per 100 g · averaged across 96 products
- Energy
- 255 kcal
- Fat
- 4 g
- — of which saturates
- 1.3 g
- Carbohydrates
- 53.1 g
- — of which sugars
- 39.6 g
- Fibre
- 6.9 g
- Protein
- 3.3 g
- Salt
- 0.09 g
via Open Food Facts · ODbL
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Dried fruit is fruit from which the majority of the original water content has been removed prior to cooking or being eaten on its own. Drying may occur either naturally, by sun, through the use of industrial dehydrators, or by freeze drying. Dried fruit has a long tradition of use dating to the fourth millennium BC in Mesopotamia, and is valued for its sweet taste, nutritional content, and long shelf life.
In the 21st century, dried fruit consumption is widespread worldwide. Nearly half of dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in commercial dryers. Many fruits, such as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener (e.g., sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya, kiwifruit and pineapple, are most often candied fruit.