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Dried Fruits
Appears in
By Paula Figoni
Published 2003
Dried fruits are relatively safe from microbial damage, but it is still best to store dried fruits below 45°F (7°C). This prevents flavor changes and flavor loss, and it also prevents insect and rodent infestation. Since refrigeration space is often at a premium in the bakeshop, if dried fruits are held for one month or less, it is acceptable to store them in a cool spot in the bakeshop. Be sure they are well covered, to prevent moisture loss and infestation.
The glucose in dried fruit often crystallizes during extended refrigerator storage. This is sometimes called sugaring, and when it happens, the dried fruit becomes dry, hard, and gritty. These fruits should not be discarded; proper conditioning revives the flavor and texture of dried fruit that has sugared.