Dried Fruits

Drying fruit causes a substantial amount of the water content to evaporate, leaving an intense concentration of sugar and profound fruit flavor. In addition, this concentration and evaporation allow a long shelf life. Almost any fruit can be dried, although the most commonly available are plums (prunes), grapes (raisins), currants (Zante grapes), apricots, figs, and dates. Recently, producers have brought dried cherries, cranberries, blueberries, and strawberries to the commercial marketplace. Much of the American dried fruit business is centered in California. As with many other products, those produced by small farms generally will ensure the highest quality and most intense flavor.