Drying fruit is one of the oldest ways of keeping the harvest. These dried fruits are sweet, chewy and full of concentrated flavor. Learn where they come from and how to use them.
- Dates: the fruit of the desert palm
- Raisins: dried grapes since ancient times
- Figs: one of the first cultivated fruits
- Dried Apricots: along the Silk Road
- Prunes: dried plums
- Dried Cranberries: tart berries from North America
Why dry fruits matter in cooking
Drying fruit is one of the oldest ways of preserving the harvest. Dates, figs, raisins, apricots and prunes were carried along trade routes and eaten on long journeys, and today they sweeten sweets, stews, rice dishes and baking in many cuisines, from Persian polo and Moroccan tagines to Indian halwa and British fruitcake.
Choosing and storing
Look for fruit that is plump, flexible and fragrant, not rock-hard or crystallized. Store in airtight containers in a cool, dark place, or in the refrigerator in warm climates. Soaking dried fruit in warm water, tea or juice softens it and brings out flavor before cooking.
Nutrition note
Dried fruit is high in natural sugar and calories in small portions. Some commercial fruit contains sulfites as preservatives, which can bother people with asthma or sensitivities, so check labels.
Photo credit: Polina Tankilevitch on Pexels.