Dried Fruits

As snacks or in food preparation dried fruit is highly versatile and commonly used in most of the cuisines around the globe.

Dried fruits retain most of the nutritional value of fresh fruits.
The high fiber content provides water-absorbing and water-binding capabilities, tenderization, and nutritional enhancement.
The high drying and processing temperatures, the intrinsic low pH of the fruit, the low water activity (moisture content) and
the presence of natural antimicrobial compounds in dried fruit make them a stable food.

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