Fruit, Dried and Candied

Raisins, golden raisins, and currants are used profusely in the Austro-Hungarian kitchen. Dried fruit should be plump and soft; stale, hard fruit will lack flavor, even if it is softened by soaking in a liquid, as most recipes require. The soaking step is to infuse the fruit with flavor, not to cover up any staleness. The best place to buy dried fruit is natural food stores, where it is visible in large storage bins or plastic containers, as you want to check it for any signs of dryness or crystallization. Store dried fruit in a tightly covered container in a cool, dark place.