Dried Fruit
Dried fruit is exactly what it sounds like, fruit that has been dried! The drying process might have taken place naturally or through a food dehydrator. Prunes, raisins and dates are well-known, respectively from plums, grapes and dates. Other fruits that may be dried include apricots, bananas, cranberries, kiwi, and pears.
Unlike fresh fruit, the dried version has a long shelf life so it lasts longer than fresh fruit and therefore ends up being a good alternative to its fresh version. This is especially true when fruits are not in season. Also, drying fruit is a good why to preserve a lot of the fruit’s nutrients when there is lack of refrigeration. This version of fruit is usually great for baking, as in oatmeal raisin cookies or in cereals, like Special K’s.
The dried versions have the following vitamins: A, B1, B2, B3, B6, pantothenic acid and dietary minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, copper, manganese.
Because the water is taken from the fruit during the dehydration process, the dried version tends to have a more intense flavor. Also, the drying process gets rid of a lot of the vitamin C that was in the fruit, so if you are looking for a good source of vitamin C be sure to go with the fresh version of that fruit, not the dried one.
There is also a process where companies freeze dry fruit.
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