Traditional dried fruit

Traditional or conventional dried fruits are types of dried fruits that are either sun-dried such as raisins and dried figs or dehydrated in wind tunnels and other dryers such as dried plums (prunes), apricots (kuraga) and peaches. It also includes dates, which are considered to be dried fruit because they have naturally low moisture contents.^[1] Traditional dried fruit do not include dried fruits infused with a sweetener (e.g. sucrose solution) such as cranberries and dried blueberries, candied dried fruit or dehydrated fruits with very low moisture content such as banana chips.^[2]

See also

• List of dried foods

References

1. ↑ Hodel DR and Johnson DV. Dates. Imported and American Varieties of Dates (Phoenix Dactylifera) in the United States. University of California Agriculture and Natural Resources Publication 3498 (2007)
2. ↑ Alasalvar, Cesarettin; Shahidi, Fereidoon, eds. (2013). Dried Fruits: Phytochemicals and Health Effects. Wiley-Blackwell. p. 1 ISBN 978-0-8138-1173-4. 

Further reading

• Ratti C and Mujumdar AS. Drying of Fruit (Chapter 7) In: Processing Fruit Barrett DM, Somogyi L and Ramaswamy H. Eds.CRC Press, New York (2005)
• Barta J. Fruit Drying Principles (Chapter 5) In: Handbook of Fruits and Fruit Processing Hui YH. Ed. Balckwell Publishing, Iowa (2006)