Dry fruits: names, useful properties, cooking methods, use in cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Dried fruits, or dry fruits of peach, plum, apricot, banana, fig, are a popular addition to oatmeal, chocolate or homemade cakes. It is also a he althy snack that will be a great alternative to typical sweets and fill the body with a real boost of energy. To truly enjoy the he alth benefits of dried fruits, choose the right ones.

Dried fruits in the kitchen

Vegetables and fruits are widely recognized as rich in nutrients our body needs. It is most beneficial to eat them in their least modified form, i.e. raw. Unfortunately, fruits and vegetables are susceptible to change and spoilage over long periods of storage, which is a big disadvantage. Drying is one of the methods for preserving vegetables and sweet crops. This is how dry fruits are obtained. What else are they called? Their second abbreviated name is dried fruits. They can be eaten alone as a simple, quick and delicious snack. It is worth remembering that they area great addition to many dishes. Mainly used to prepare various kinds of desserts or sweet food for breakfast. They are a delicious addition to:

• kasham;
• muesli;
• puding;
• ice cream;
• cocktails;
• yogurt;
• cottage cheese;
• energy bars;
• cakes and cookies.

Dry vegetables and fruits are ideal to complement savory and spicy dishes such as meats, vegetable salads, fish, cheeses, etc.

When should you eat dried fruits?

Dried fruits should be consumed before exercise or just during a period of increased activity (they provide the body with simple sugars that are needed during physical work). It's also the perfect snack if you don't have time for a full meal. You can take dry fruits with you to school or work, to the gym or swimming pool, on a long car or train journey, or when you are taking important exams (then it is best to combine them with nuts). They will always come in handy in case of sudden hunger, lack of time, or lack of “normal” food on hand.

Nutritional value

Dried fruits are considered foods with high nutritional value. In addition, they are a source of many minerals and vitamins. Dried fruits contain potassium, magnesium, iron, copper and manganese. They also provide a high dose of dietary fiber, as they contain more fiber than fresh fruit. ExceptIn addition, they contain ingredients with antioxidant properties that inhibit free radicals.

Of course, we should mention sugar, which is quite a lot in dried fruits. After all, it is about 60-70 g per 100 g of dry fruit. How many calories are in them? The average energy value of the product is about 300 kcal per 100 g. Therefore, you should always eat them in moderation, in reasonable, small quantities. A spoonful of dried cranberries added to porridge or a handful of prunes for a second breakfast will certainly have a positive effect on he alth. However, eating an entire pack of dried fruits at the same time in the evening while watching TV is not a good idea because it can lead to overweight and increased glycemia. Dry fruits that should be consumed in reasonable amounts are raisins, bananas, dates, plums, figs, apricots, etc. However, there are also those with a small amount of sugar that can be consumed in large quantities. Cranberries, chokeberries or blueberries are "safe", for example (as long as no sugar is added to them during production, of course).

Useful properties

As mentioned above, all dry fruits contain vitamins, antioxidants and minerals. However, it is worth knowing that some of them have specific properties.

Raisins (the most popular varieties are California, Sultan, Royal), which is one of the most popular snacks from the group of dried fruits, has alkalizing properties, that is, it deactivates the body. By including it in your diet, you will be better able to maintainacid-base balance of the body

• Prunes and apricots are one of the home remedies for constipation or even body cleansing. In fact, they support intestinal motility well. If you are constipated, before looking for chemical laxatives that will only make the problem worse, you should eat some dried plums and apricots, and then drink plenty of water. There are many other ways to use them for this problem - you can also soak them the day before and eat them in the morning with the water they were in. Dried apricots are also a rich source of potassium. It helps to remove excess water from the body, acts as a diuretic and thus supports detoxification processes. Dried apricots improve the appearance of the skin, as they contain provitamin A, which is responsible for the restoration of the epidermis and slows down the skin aging process.
• Dried apples - due to the high content of antioxidants prevent cancer, diseases of the cardiovascular system and aging. These compounds neutralize the action of free radicals, which are the main cause of these diseases. In addition, a high dose of vitamin C in them, affects the strengthening of the body's immunity.
• Figs are a very good source of calcium. It should be included in the diet of menopausal women, especially those prone to osteoporosis, as well as children and adolescents, as their skeletal system is still developing.
• Dried bananas will provide the body with magnesium and potassium. Remember, however, that this is the realsugar bomb. Choose a product that has not been sweetened additionally, because bananas themselves contain enough simple sugars.

Dried dates - have anti-inflammatory and anticoagulant properties due to salicylates (their actions are similar to aspirin). In addition, they gently cleanse the body and, due to their sweet taste, are great for weight loss diets, being a useful substitute for sweets

Preservatives and other additives

When buying dried fruits, especially dry fruit mix, beware of those that have added:

• sugar;
• butter;
• sulfur dioxide (preservative labeled E220).

Special attention should be paid to whether the fruits are sulphated. Sulfur dioxide makes the product attractive, it has an intense color, does not stick together and stays fresh longer. Small amounts of sulfur dioxide are not toxic, but sensitive people may react very strongly to its presence in fruits (for example, severe nausea may occur). In addition, it is difficult to determine what these "small amounts" actually are and how much of this substance is contained in the product. Therefore, for your own safety, it is better to avoid fruits with sulfur dioxide. In the case of prunes, manufacturers often add potassium sorbate - E202, which prevents mold growth and has a bactericidal effect.

Dried fruits and diabetes

Dry fruits in the vast majority shouldbe eliminated or significantly reduced in the diet of people with diabetes. The high content of simple sugars in them is expressed in their high glycemic index (their consumption causes a rapid jump in blood glucose levels). People with diabetes should add dried raspberries, blueberries, or chokeberries to their menu instead of raisins, dates, or pineapple.

Industrial fruit drying

Dried fruits can be bought in stores (this is the most convenient way), but you can also prepare them at home. Then you can be sure that they do not contain preservatives and retain great nutritional value. The most popular industrial drying method for fruits and vegetables is convection drying, which leads to many adverse changes in the final product - changes in texture, color, loss of nutritional value, including a decrease in antioxidant content. Another industrial method is freeze drying. It involves the removal of water from the frozen product, bypassing the condensation process - fruits after this method retain most of their nutritional value. Another more advanced method is vacuum drying. It allows you to save almost all nutritional values and at the same time the shape of the fruit almost does not change.

Home drying

If you want to prepare dried fruits yourself, you should buy a special dryer. Such kitchen equipment will certainly come in handy for anyone who plans to fill kitchen cabinets with dried summer delicacies to get them in the winter when there is noopportunities to buy a lot of fresh fruit. Dry fruits can also be obtained using the oven. The drying temperature should not be higher than 40-50 degrees Celsius. Otherwise, the outer layer of the fruit will quickly cover and prevent the gradual evaporation of water from the depth of the pulp. Food prepared in advance should be evenly spread out on a baking sheet lined with parchment paper. It is important that they are not too close to each other. When drying in the oven, it is good to leave the door slightly ajar to allow air circulation.

The selected fruits must be he althy and ripe (but not overripe). Before drying, the fruits are thoroughly washed and, if necessary, peeled or cut. Cut large fruits into pieces. Properly dried fruit should be flexible and not break, crumble, or stick to each other.

Drying Tips

The following are tips for cooking, timing and how to check the dryness of individual fruits and vegetables.

Tips for drying different types of fruit (best to dry at 58°C):

Apples. Peel the fruit and remove the core from them. Cut into thin circles or half rings. For a better taste, you can sprinkle with cinnamon. Consistency after drying: elastic. Drying time: 7-15 hours

• Apricots. Wash the fruits, cut in half, remove the stone and cut into slices. Lay dry skin side down. Consistency after drying: elastic. Drying time: 20-28 hours.
• Nectarine. Wash, remove bones and (according tooptional) clean. Cut into slices or semi-circles 1 cm thick. Place dry skin side down. Consistency after drying: elastic. Drying time: 8-16 hours.
• Peaches. Wash, pit and (if desired) peel. Cut into slices 0.5 cm thick. Consistency after drying: elastic. Drying time: 8-16 hours.
• Bananas. Peel and cut into slices 3 mm thick. Consistency after drying: hard. Drying time: 6-10 hours.
• Berries. Wash and place on parchment-lined baking sheets. Consistency after drying: hard. Drying time: 10-15 hours.
• Cherry. Remove petioles and seeds. Cut in half and place face down on a tray. They will be like raisins; be careful not to dry the fruits. Consistency after drying: thin and sticky. Drying time: 13-21 hours.
• Cranberries. Dry in the same way as in the case of berries. Consistency after drying: elastic. Drying time: 10-12 hours. Figs. Wash, cut into quarters and spread in a single layer on a baking sheet. Consistency after drying: elastic. Drying time: 22-30 hours.
• Grapes. Wash, remove seeds, cut in half or leave whole. Lay the halves skin side down. Blanching will cut the drying time in half. Consistency after drying: elastic. Drying time: 22-30 hours.
• Kiwi. Peel and cut horizontally into 0.5 cm slices. Consistency after drying: dry and crispy. Drying time: 7-15 hours.
• Persimmon. Wash, peel and (optionally) peel. Cut into slices 0.5 thicksee Consistency after drying: hard. Drying time: 11-19 hours.
• Pineapple. Clean the pineapple, remove the fibrous mesh. Remove the core and cut into slices or columns of 0.5 cm. Consistency after drying: elastic. Drying time: 10-18 hours.
• Plums. Wash plums, cut in half, remove pits. Consistency after drying: elastic. Drying time: 22-30 hours.

Notes on drying vegetables (best dried at 52°C):

• Rhubarb. Wash and cut into 2.5 cm lengths. Consistency after drying: crumbly. Drying time: 6-10 hours.
• Asparagus. Wash and cut into pieces 2.5 cm long. Consistency after drying: crumbly. Drying time: 5-6 hours.
• Beets. Remove tops and tail. Wash thoroughly, steam until softened. Cool, peel and cut into 0.5 cm slices or 3 mm cubes. Consistency after drying: hard. Drying time: 8-12 hours.
• Carrots. Wash, trim the top, clean. Cut into slices 3 mm thick. Consistency after drying: firm. Drying time: 6-10 hours.
• Greens, plants and herbs. Wash thoroughly, chop, remove hard stems. Arrange on a baking sheet so that the leaves are not tangled with each other. To achieve even drying, shake them several times during this process. Consistency after drying: crumbly. Drying time: 3-7 hours.
• Tomatoes. Wash and remove the stem. Cut into quarters, slices or halves. Spread outon the tray face down. Consistency after drying: hard. Drying time: 5-9 hours.

Candied fruits and dried fruits: differences

Candied is another way to preserve fruits. What is dry fruit in syrup called? Dried fruits can be easily confused with candied fruit. Especially if you do not eat them too often and are not familiar with their appearance. Candied fruit is a calorie bomb. They are obtained by repeatedly boiling fruits (whole or parts) or their peel (for example, oranges) in a solution of water and sugar (up to 70-72%). More and more sugar is added with each boil. Purchasing dried fruits without added sugar is usually not a problem, in the case of candied fruits this is not possible due to the candied process itself. Candied fruits should be limited in the diet to a minimum.

Dried fruit compote

This he althy and tasty drink can be prepared by everyone. In summer, it will help quench your thirst and will be a great substitute for canned juice. In winter, it will make up for the lack of vitamins, as it contains many useful substances.

Ingredients:

• 400-500g dried fruits (mixture of apples, pears, plums, a few dates and apricots);
• 2 fresh apples;
• 3 carnations;
• cinnamon stick;
• sugar to taste;
• lemon juice optional.

How to cook dry fruit compote?

Rinse dried fruits and put in a saucepan. Fill with 3-4 liters of cold water. Add cloves and cinnamon stick. Cook for 30 minutes on low heat. Peel fresh apples, cut intopieces and add to compote. Cook for about 5-10 more minutes. Sweeten the finished compote to taste. You can also season it with lemon juice and cinnamon. If the compote is too concentrated, it can be diluted by adding boiled water. Serve chilled.

Dry fruits from Thailand

Thailand is famous for the variety of fruits that are available throughout the year. Many tourists buy not only souvenirs and gifts, but also fruits, mostly dried. They hold up better in transit, take up less room in luggage, and have almost the same properties as fresh fruit.

List of the most popular dried fruits from Thailand:

• pineapple;
• durian;
• coconut;
• mango;
• papaya;
• sapodilla;
• carambola.

You can also find numerous other imported dried fruits - citrus fruits, raisins, dried apricots, kiwi, cherries, dates, pears, apples, etc.