Dried fruitisfruitfrom which the majority of the original water content has been removed either naturally, through sundrying, or through the use of specialized dryers ordehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC inMesopotamia, and is prized because of its sweet taste, nutritive value,and long shelf life.
Today, dried fruit consumption is widespread. Nearly half of the dried fruits sold areraisins, followed bydates,prunes,figs,apricots,peaches,apples,andpears. These are referred to as "conventional" or"traditional" dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. Many fruits such ascranberries,blueberries,cherries,strawberries,andmangoare infused with a sweetener (e.g. sucrose syrup) prior to drying. Some products sold as dried fruit, likepapaya,kiwi fruit,andpineappleare most oftencandied fruit.
Dried fruits retain most of the nutritional value of fresh fruits. The specificnutrientcontent of the different dried fruits reflects their fresh counterpart and the processing method.