Dried Fruits

Drying fruit is the oldest method of preserving it and is a convenient way to add sugar and fibre to a diet. Being lighter to carry than fresh fruits, with no messy juices or peelings, a handful of dried fruit can give an instant energy boost with an injection of vitamins and minerals too.

To produce dried fruit, the water is removed from fully ripened fresh fruit, by circulating air around it, either naturally with sunshine and wind, or with the aid of hot air drying. The moisture content of the evaporated fruit is cut to about 20-25%. The nutritional value of food is only minimally affected by drying. However, dried fruit generally does not contain Vitamin D and only contains small amounts of Vitamin C.

Food Value of Dried Fruit:
· Drying concentrates the nutrients of the fresh fruit including protein, carbohydrate (in the form of natural fruit sugar), and dietary fibre
· Rich in vitamins A, B1, B2, B3, B6, and Pantothenic Acid
· An abundant source of calcium, iron, magnesium, phosphorous, potassium, sodium, copper and manganese
· Contain around 60-70% natural sugars which occur in an easily digestible form (Glucose and Fructose), and quickly enter the bloodstream giving instant energy
· Low in fat

While all dried fruit is good for you, dried plums are antioxidant superstars, being among the highest fruits in total antioxidant activity. Antioxidants work to prevent cancer, heart disease, cataracts, and other diseases associated with ageing, by mopping up the free radicals that damage cells.

Preservatives
Some dried fruits, such as apricots, nectarines, peaches, and sultanas, are treated with sulphur to prevent oxidation, which turns them brown. Mild sulphuring also helps retain the vitamin content of the dried fruit, especially vitamins A and C.

Storage of Dried Fruit
After opening your dried fruit you should store it in a washed and dried, airtight container. Do not put new supplies on top of the old. The container keeps out any dust and germs, and prevents infestation by fruit flies. It also keeps the fruit moist and soft, helping it keep its colour, flavour, and nutritional value. Temperature is critical for storage; ideally dried fruit should be kept at the cool temperature of 10 C. Keep jars away from pungent foods such as garlic or onions. All dried fruits can be frozen and eaten later.

Dried fruit is a healthy alternative to fresh fruit - one that could make it a whole lot easier for you to eat as one of the five servings of fruit and vegetables recommended as part of a healthy eating regime.

Ripe Gifts Dried Fruit Gift Basket & Gift Hamper Ideas