Dried fruit is fruit
that has been dried to remove some of the fruits moisture, either
naturally or through use of a machine, such as a food dehydrator.
Raisins, prunes, and dates are examples of popular dried fruits.
Drying preserves fruit, even in the absence of refrigeration, and significantly
lengthens its shelf life. When fresh fruit is unavailable, impractical, or out
of season, dried fruit can provide an alternative. It is often added to baking
mixes and breakfast cereals.
Like fresh fruit, dried fruit can be rich in vitamins (A, B1, B2, B3, B6,
pantothenic acid) and dietary minerals (calcium, iron, magnesium,
phosphorus, potassium, sodium, copper, manganese).
Commercially prepared dried fruit may contain added sulfur dioxide which can
trigger asthma in susceptible individuals. Dried fruits without sulfur dioxide
are also available. The sulfur is added to protect color and taste from
oxidation. Organic dried fruit is produced without sulfur dioxide, which
results in dark fruit and more oxidized flavor that can taste a bit like dried
tea.
