Dried fruit

Dried fruit is fruit from which the majority of its original water content has been removed before cooking or consumption. Drying can be done naturally using sunlight, through industrial dehydrators, or via freeze-drying. Dried fruit has a long history of use dating back to the 4th millennium BCE in Mesopotamia, and it has been valued for its sweet taste, nutritional content, and long shelf life.

In the 21st century, the consumption of dried fruit has become widespread across the globe. Nearly half of all dried fruit sold consists of raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. These are referred to as “conventional” or “traditional” dried fruits—typically dried in the sun or with commercial dehydrators.