Drying does not destroy the nutritional properties, as fibers, carbohydrates, minerals and vitamin A, are stable at dehydration. Dried fruits are one of the most popular products made by small-scale processors.
Traditional, conventional dried fruits such as dates, figs, prunes, raisins, apricots, apples and pears have no added sugar or juice and are formed by the removal of water.
In contrast, some dried fruits such as blueberries, cranberries, cherries, strawberries and mangoes are usually infused with sugar syrup or fruit juices prior to drying.
Drying removes the water from foods so that the growth of micro-organisms is inhibited. It also reduces the weight and bulk of foods which cuts down on transport and storage costs.
Sun drying is the simplest and cheapest method of drying. It is used for high volume foods such as grain, rice, sultanas and raisins. Fruits dried in the sun are placed on trays made of screen or wooden dowels. Screens need to be safe for contact with food. The best screens are stainless steel, teflon coated fiberglass or plastic.
There are two main forms of dried fruit- semi-moist and dried fruits. Semi-moist fruits, such as grapes contain naturally high levels of sugar which means they can be preserved with a higher moisture content than most other dried fruits.
Fruits and vegetables are dried whole or sliced depending on their size. Plums, cherries, morello cherries, blueberries, blackcurrants, figs, peppers, parsley and celery leaves are dried whole. Apples, pears, quinces, peaches, apricots, carrots, onions, carrots, celery roots and leafy herbs are dried sliced.
Dried fruits are high in a range of dietary fibers and other bioactive compounds with prebiotic effects (e.g. polyphenols), while some dried fruits (e.g. prunes and apricots) also contain high levels of sorbitol, which has laxative properties and also increases stool weight.
Dried fruit: Full of healthy nutrients
