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Dried-Fruits

Page history last edited by Jacqui 11 years, 9 months ago

Author: Kristen Thackeray Utah State Univ.

 

Introduction

One of the oldest forms of food preservation is drying.  It’s thought that around 6000 B.C. was the time that mankind discovered that “dried fruits have a more intense flavor and sweetness than their fresh counterparts” (http://www.sun-maid.com/en/healthyliving/history_of_raisins_and_dried_fruit.html).  The drying of fruit is a tradition that has found a permanent place in today’s market.  Dried fruit is an easy and delicious way to build your food storage, the following sections will give more information regarding storage and nutrition.

 

Quality and Purchase

A variety of dried fruit is available at local grocery stores.  It is generally not a good idea to try and store the fruit that you personally dried.  This is because there is no way to know if the moisture content is low enough to be shelf stable.  

 

Packaging

Most dried fruit comes in packages that are resealable or single serving boxes. When possible, it is best to keep your fruit in the original package.  If something should happen to the original packaging, store remaining fruit in an airtight container.  (http://www.foodreference.com/html/art-dried-fruit.html). 

 

Storage Conditions

If you choose to store your own fruit, it might be helpful to obtain oxygen absorbing packets to reduce chances of spoilage.  Once your fruit is in an airtight container, it should be stored in a cool, dry, and dark location (http://www.doityourself.com/stry/packstoredryfood). 

 

 

Nutrition and Allergies

The dehydration process of fruit concentrations the nutrients.  The nutrition content of dried fruits includes protein, carbohydrates (sugars), fiber and low fat content.  The sugars contained in fruit are ones that our bodies can easily digest, giving us instant energy.  Dehydrated fruit is also a good source of vitamins A, B1, B6, and B12.  Calcium, iron, magnesium, phosphorous, potassium, sodium, copper, and manganese are also found in dried fruit.

 ( http://www.ripegifts.co.uk/acatalog/driedfruit.html)

 

 

If you are prone to nut allergies, check the label to make sure that the fruit was not packaged in a location that processes nuts.

 

 

Shelf Life

 Most dried fruit has a shelf life of about 6 months at room temperature, but raisins tend to be able to last up to a year or a little longer .  Dehydrated fruit may be frozen but it’s possible that the texture will be negatively affected http://www.ext.vt.edu/pubs/foods/348-960/348-960.html.  Keep in mind that each time a package of fruit is opened, you are potentially introducing moisture into the product.  Once a bag is opened you should try and use it as quick as possible or check to make sure there is no extra water http://www.doityourself.com/stry/packstoredryfood.

 

 

Use from Storage

There are many ways that dried fruit can be used, some include:

-          An easy low-fat snack                            -     Add to your favorite cookie recipe

-          Light weight hiking companion           -     Create unique flavor combinations in salads.

-          Liven up cereal or oatmeal

References

"Dried Fruit - Food Reference Food Facts." Food Reference Website: Everything about food: from Articles & History to Recipes and Trivia Quizzes. 4 Feb. 2009 <http://www.foodreference.com/html/art-dried-fruit.html>.

 

 

“Dried Fruit Information." 30 Jan. 2009 <http://www.ripegifts.co.uk/acatalog/driedfruit.html>.

 

 

"Food Storage Guidelines For Consumers." Virginia Cooperative Extension. 4 Feb. 2009 <http://www.ext.vt.edu/pubs/foods/348-960/348-960.html>.

 

 

"History of Raisins and Dried Fruit." Home. 5 Feb. 2009 <http://www.sun-maid.com/en/healthyliving/history_of_raisins_and_dried_fruit.html>.

 

 

"Packaging and Storing Dried Foods | DoItYourself.com." DIY Home Improvement Information | DoItYourself.com. 31 Jan. 2009 <http://www.doityourself.com/stry/packstoredryfood>.

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