Indispensable Dried fruits list

If you go around asking people about their favorite food or at least favorite natural product, I am going to take a wild guess and say that most of them would say fruits. Unfortunately, fresh fruits do not last long. Some of them deteriorate within days of their harvest; others might last a bit longer. But in all case scenarios, they are not found whenever you wish.

If we are now enjoying dried figs in winter time or raisins year-round, we owe this pleasure and wealth to our ancestors. Their unquestionable wisdom has been passed down through generations and we have finally been able to upgrade their techniques to make things easier and expand the range of use.

The traditional sun-drying techniques taught us that the water contents need to be dehydrated for the fruits to last longer. Building on this fact, a revolution took place in the field. So, let’s see what is the most universal dry fruits list to check.

How many types of dry fruits are there?

Dry fruits are too many to be counted sometimes. Whenever you think you have listed them all, you suddenly discover a new exotic type specific to one remote area of the world or another. So, how many types of dry fruits are there? And first of all, what are dry fruits?

Dry fruits are fresh fruits that have been dried either naturally by sun-drying or mechanically using dehydrators. Some people consider nuts as part of dry fruits.

In this article, we will be talking about both varieties, with more focus on the first one. Here is a list of the most common and known dry fruits:

One of the first most consumed dry fruit is dates, though it is not commonly referred to as dry fruit. Dates are classified to dry, semi-dry, and soft. There are different types of dates that belong to the dry category. Besides, even soft and semi-dry dates can be and are dried. Drying is a solution to preserve these fruits for longer periods.

Dates are rich in fiber and they quench hunger really quick. They also can be used in multiple recipes for sweets and baked goods. Middle Eastern and North African societies are fond of using dried dates in their recipes; they are rooted deeply in the culinary traditions of these cuisines.

My personal favorite dry fruit is dried figs. Dried figs have been around since ancient times. Due to their high content of water, fresh figs deteriorate fast, usually within two to three days from harvest. That’s why the wisdom of our elders dictated that they dry these fruits under the scorching summer sun. They preserve stock of dried figs for year-round use.

Raisins are also among the oldest fruits to be dried, I dare say. Rooted in the traditions of making wine and the like, raisins have been a pleasure to make and to eat. They reign supreme in different culinary traditions and are used in several dishes, be it sweet or salty. The joyful different colors of raisins add to their appeal.

Following the same logic, people opted to dry all kinds of known fruits to enjoy them even when it is not their harvest season. This desire resulted in the spread of dehydrators and sophisticated machinery.

Apricots, with their distinctive yellow color, are a pleasure to both the eye and mouth. They are found on every grocery shelf and are widely appreciated for their sweet taste.

Berries, the colorful tiny fruits, are also dried. All the different kinds of berries are now dried and commercially distributed. They make excellent additions to cookies, granolas, and trail mixes. Their rainbow-like colors definitely draw an appetizing picture.

Peach, the soft savory fruit with an acid taste, is also fried. Oranges, citrus, bananas, and apples are also dehydrated to be preserved for longer periods. As a matter of fact, with the sophisticated machinery and new technology, and developed methods of dealing with fresh produce, any type of fruit can be dried to be cherished.

With the drying techniques, you can enjoy your favorite fruit all year round. You no longer have to wait for the appropriate season to take off.

On the other hand, some people classify nuts as dry fruits; they have a point to a certain extent. Nuts are truly dry, but they are naturally dried and most of them cannot be eaten before they become dry because they would not be ripened. Almonds, cashews, walnuts, and pistachios are everyone’s favorites.

Dry fruits name list and calories

• Dry Figs:249 calories (100 g)
• Prunes:67 Calories (28g)
• Raisins:42 calories (28g)
• Walnuts:185 calories(28g)
• Hazelnuts:176 calories(28g)
• Dates:20 calories(7g)
• Apricot:16.8 calories(35g)
• Cashew:157 calories(28g)
• Pistachios:159 calories(28g)
• Almond:164 calories(28g)

High protein fruits

Dried fruits are high in fiber, protein, antioxidants, and many vitamins and minerals. They are the perfect substitute for unhealthy snacks. Figs have significant contents of protein; one hundred gram contains 0.8 grams of protein. Blackberries also contain great amounts; one serving contains two grams of protein. Cherries are also one of the most protein-rich fruits. One serving has roughly 199 grams of protein. So stock some dry fruits and reap their benefits; they could easily substitute your lack of proteins and different nutrients.

Which dry fruit is expensive?

Dry fruits usually cost more money than fresh fruits; the drying process and addition of preservatives can be costly. But which dry fruit is expensive? That’s to say, more expensive than all others. Chilgoza pine nuts are said to be the most expensive dry fruit in the markets. One pound is sold at 23 dollars. One of the reasons for this high price is the fact that pine trees take six to eight years to mature and three years to bear fruits. Besides, there are only a few pine trees that produce good fruits. The harvest of these nuts is also a tiring process and labor-intensive effort.