Knowra Dried fruit Dried fruit Dried fruit is fruit preserved by removing most of its water, usually through sun-drying, heated air, or freeze-drying. Its concentrated sugars and reduced moisture slow spoilage.
Sun drying : Food preservation by exposing produce to sunlight and airflow until much of its water evaporates. Traditional open-air drying uses solar heat and moving air to preserve fruit.
Trail mix : A snack mixture commonly combining nuts, seeds, and dried fruit. Dried fruit adds sweetness and chewiness to a portable, energy-dense snack.
Fresh fruit : Fruit sold or eaten without preservation by drying, canning, or freezing. Fresh fruit retains more water and usually has a shorter storage life.
Food preservation : Methods used to slow spoilage and extend the usable life of food. Drying is a preservation method that reduces conditions needed for microbial growth.
Dehydration : The removal of water from a material, including food, by physical or chemical means. Dried fruit is produced by reducing its water content enough to inhibit spoilage.
Fruitcake : A cake containing candied or dried fruit and often nuts or spices. Dried fruit supplies much of fruitcake’s flavor, sweetness, and texture.
Canning : Food preservation by sealing food in containers and heating it to destroy spoilage organisms. Canning preserves fruit in a moist state rather than removing its water.
Food spoilage : The deterioration of food through microbial growth, chemical reactions, or physical change. Removing water slows many spoilage processes but does not make dried fruit immune to them.
Freeze-drying : A preservation process that freezes material and removes ice as vapor under low pressure. This method can produce lightweight fruit with a porous, crisp texture.
Muesli : A breakfast dish of rolled oats, grains, nuts, seeds, and often fresh or dried fruit. Dried fruit is a common ingredient that sweetens muesli without added syrup.
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