Dried Fruit

The most common dried fruits are raisins, currants, prunes, and apricots, though dried figs, cranberries, and cherries are also available. Sometimes dried fruits are added to fresh fruit preparations, such as raisins to an apple filling, to add a touch of sweetness and a different texture. Other dried fruits, such as prunes and apricots, are used in cooked fruit compotes and purees.

Store dried fruit, once out of the package, in tightly sealed plastic bags or glass jars. For long periods of time, especially in warm weather, store in the refrigerator. When a recipe calls for plumping dried fruit—or when your dried fruit is no longer fresh and moist—simply place the fruit in a saucepan, cover with cold water, bring to a boil, and then drain.