They are actual fruits from which all water content is removed. This is done through sun-drying, freeze-drying, or in dehydrators. What’s left is a small, chewy, dehydrated fruit that’s rich in fruit sugar. In this form, they are sometimes given a whole new name.

Fresh fruits spoil quickly because of the moisture in them. Drying is done to make them last longer while preserving most of the nutrients. Of course, the taste and texture changes.

According to food history scholars, dehydration is one of the earliest known preservation methods, particularly in the middle-eastern region. Early hunter-gatherers noticed that dates, grapes, figs, etc. fell off the plant and dried naturally in the sun but were still edible. They became valued for their long shelf-life and sweetness. Eventually, humans learned to pick and preserve fruit.

A surprising number can be! Small fruits like berries and apricots are dried whole while larger ones such as bananas, apples, mangoes, and pineapples are sliced and then dried. Some fruits turn sour when dried, so sugar is added for taste.

Bigbasketeer, if you have never eaten dried berries or mangoes, you are really missing out. These are like a 10x better version of candy. Give them a try!