Differences in Dried Fruit

Dried Fruit is an "umbrella" term to describe fruit that has been processed to a low moisture level.

Dried fruit can be processed in several different ways to remove the moisture: sun-drying, freeze drying, flash drying and dehydrating are examples.

Sun Dried Fruit - Traina Process

The best of the harvest is washed, cut, sorted, pre-treated and placed on redwood trays to dry slowly, naturally under the California sun. The process removes only the water leaving the fruit brilliant in color and concentrated with nutrients and flavor. (Sulfur is used as a preservative and for color retention of light-colored fruit.)

Dehydrated (or tunnel dried) Fruit

Fresh fruit is washed, sorted and placed in an electric dehydrator on wire grids. Fan-circulated air draws moisture from the fruit leaving the fruit very dry. While dehydrated fruit loses some nutrient value it does not require preservatives.

Organic Dried Fruit

To be certified organic, the grower must not use chemical fertilizers or herbicides and must submit their land and produce to strict testing. Only organically grown fruit, which is then dried without any additives, can be called organic dried fruit.

Natural Dried Fruit

Non-organic fruit that is processed without preservatives is commonly called natural dried fruit.

Infused Dried Fruit

In this process, the moisture of fruit (most typically berries) is drawn from the fruit and replaced with a sugar syrup (with or without fruit juice added) or glycerin.

 

 

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