Dried fruit

The result of a natural or artificial dehydration process used to remove most of the moisture from fruit. The final moisture content of dried fruit ranges from 15 to 25 percent. The fruit can be sun dried naturally or commercially, using mechanical dehydrators. Sun drying the fruit can take up to three to four days, allowing a loss of nutrients, most notably vitamins A and C, through heat and time. Mechanically dried fruits can be completed in 24 hours. Before drying, many fruits are treated with sulfur dioxide, which preserves both color and nutrients. Drying fruits generally changes their flavor, producing a sweeter, more concentrated taste. The process also preserves the fruit for a longer shelf life. Dried fruit, which is available year round, is usually sold under five basic designations based on size, color, condition, and moisture content: extra fancy, fancy, extra choice, choice, and standard. Dried fruit can be eaten out of hand and is used as an ingredient in numerous baked goods and fruit compotes either as is or reconstituted or flavored by macerating it. Dried fruit can be stored for up to one year.