Dried fruit is everywhere. They have been putting it in Raisin Bran for years, granola, granola bars, fruit roll-ups, cakes, desserts, with entrees and so on. How many times do we ever stop to think about the funky stuff in dried fruit? Well if you haven't here is a rundown on why certain dried fruits look plump and colorful, which is most dried fruit in the market.
ORGANIC DRIED FRUIT INFORMATION
As sweet as--and more satisfying than--a candy bar, organic dried fruit is a natural winner. Drying food is one of the oldest ways of preserving the harvest for the lean months ahead, and though no longer the necessity it once was, it remains popular. Raisins--not grapes--are essential to an oatmeal cookie, and prunes--not plums--are a morning choice for some people seeking regularity.
Dried fruits are concentrated. Six pounds of fresh apricots, for example, yield one pound of dried fruit. A dried fruit has enough moisture removed (from 75 to 95 percent) that it is not subject to decay. To dehydrate a food, its moisture is extracted, either naturally or artificially, by air or heat or both. This darkens the color, changes the texture, destroys the vitamin C, and concentrates the sugar, minerals, and flavor. Some fruit is still sun-dried, which is certainly the most natural method and, where labor is cheap, the most economical method. Solar drying, recently introduced on a commercial level, intensifies the sun's heat; the fruit retains more flavor and nutrients and is more tender. The United States is the largest producer of raisins and prunes.
Health Benefits: In moderation, dried fruits are nutritive, they tonify the spleen-pancreas, help build muscles, and nurture body mass. Dried fruit is a concentrated source of sugar and if eaten in excess causes the blood sugar to fluctuate, compromising the pancreas. Because dried fruit is a concentrated and sticky sugar, brushing your teeth after eating helps deter caries. Dried fruits are easier to digest when rehydrated. If eating dried fruits in their dry state, be sure to consume liquid, for they've a tendency to block the gut.
Use: Organic dried fruits are a healthy sweet snack, delicious on their own, combined with nuts, added to trail mix, or as a baking ingredient. When hydrated, they're used in fruit salads, compotes, or pureed for fruit soups, and sauces. If dried fruits are too sticky to cut with a knife, try using kitchen shears or cleaning the knife blade frequently. To plump fruit, cover with boiling water and allow to soak until softened, or gently simmer until soft, or soak overnight. The time varies depending upon the size and thickness of the fruit.
When a fruit is dried, not only are its sugars concentrated but also any chemical contaminants. Most commercial fruits are grown with chemical herbicides, insectides, and fertilizers. In addition, if the fruit is imported, it has been fumigated, and many tropical commercial fruits are adulterated with sugar.
Sulfured Fruits: Light rather than dark in color. If it's a golden raisin or a pale apple, apricot, or banana, it has been sulfured. This is a sobering thought, especially considering that the FDA in 1986 banned the use of sulfites on fresh produce but still permits it in dried fruits, wine, and pickles. Sulfur compounds destroy all the B vitamins. In sensitive individuals, they cause allergic reactions and, in some cases, death. Asthmatics are especially at risk. [Organic dried fruits are NOT sulfured.]
from Rebecca Wood's The New Whole Foods Encyclopedia
As sweet as--and more satisfying than--a candy bar, organic dried fruit is a natural winner. Drying food is one of the oldest ways of preserving the harvest for the lean months ahead, and though no longer the necessity it once was, it remains popular. Raisins--not grapes--are essential to an oatmeal cookie, and prunes--not plums--are a morning choice for some people seeking regularity.
Dried fruits are concentrated. Six pounds of fresh apricots, for example, yield one pound of dried fruit. A dried fruit has enough moisture removed (from 75 to 95 percent) that it is not subject to decay. To dehydrate a food, its moisture is extracted, either naturally or artificially, by air or heat or both. This darkens the color, changes the texture, destroys the vitamin C, and concentrates the sugar, minerals, and flavor. Some fruit is still sun-dried, which is certainly the most natural method and, where labor is cheap, the most economical method. Solar drying, recently introduced on a commercial level, intensifies the sun's heat; the fruit retains more flavor and nutrients and is more tender. The United States is the largest producer of raisins and prunes.
Health Benefits: In moderation, dried fruits are nutritive, they tonify the spleen-pancreas, help build muscles, and nurture body mass. Dried fruit is a concentrated source of sugar and if eaten in excess causes the blood sugar to fluctuate, compromising the pancreas. Because dried fruit is a concentrated and sticky sugar, brushing your teeth after eating helps deter caries. Dried fruits are easier to digest when rehydrated. If eating dried fruits in their dry state, be sure to consume liquid, for they've a tendency to block the gut.
Use: Organic dried fruits are a healthy sweet snack, delicious on their own, combined with nuts, added to trail mix, or as a baking ingredient. When hydrated, they're used in fruit salads, compotes, or pureed for fruit soups, and sauces. If dried fruits are too sticky to cut with a knife, try using kitchen shears or cleaning the knife blade frequently. To plump fruit, cover with boiling water and allow to soak until softened, or gently simmer until soft, or soak overnight. The time varies depending upon the size and thickness of the fruit.
When a fruit is dried, not only are its sugars concentrated but also any chemical contaminants. Most commercial fruits are grown with chemical herbicides, insectides, and fertilizers. In addition, if the fruit is imported, it has been fumigated, and many tropical commercial fruits are adulterated with sugar.
Sulfured Fruits: Light rather than dark in color. If it's a golden raisin or a pale apple, apricot, or banana, it has been sulfured. This is a sobering thought, especially considering that the FDA in 1986 banned the use of sulfites on fresh produce but still permits it in dried fruits, wine, and pickles. Sulfur compounds destroy all the B vitamins. In sensitive individuals, they cause allergic reactions and, in some cases, death. Asthmatics are especially at risk. [Organic dried fruits are NOT sulfured.]
from Rebecca Wood's The New Whole Foods Encyclopedia
Here are some valuable links:
Natural News on Dried Fruits
Fed Up With Food Additives, Sulfites
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