Dry Fruits

Dried fruit is made by taking the water out of the fruit by sun drying or using a special machine called a dehydrator. Since the water is removed during drying, this also means that the natural sugars in the fruit are concentrated.

A nut is a simple dry fruit with one or two seeds in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed remains attached or fused with the ovary wall.Almonds and walnuts are technically seeds, peanuts are really a legume, while hazelnuts are considered a true botanical nut. Botanically speaking, nuts are a composite of seed and dry fruit found inside of a hard outer shell.

Traditional dried fruit such as raisins, figs, dates, apricots and apples have been a staple of Mediterranean diets for millennia. This is due partly to their early cultivation in the Middle Eastern region known as the Fertile Crescent, made up by parts of modern Iran, Iraq, southwest Turkey, Syria, Lebanon, Israel, and northern Egypt. Drying or dehydration also happened to be the earliest form of food preservation: grapes, dates and figs that fell from the tree or vine would dry in the hot sun. Early hunter-gatherers observed that these fallen fruit took on an edible form, and valued them for their stability as well as their concentrated sweetness.

Today, dried fruit consumption is widespread. Dried fruit”, these two words resembles one of the most ancient ways of preserving fresh fruits. Thus, these priceless jewels of the nature will be preserved for a longer time. it`s been years since the discovery and application of dried fruits in cooking as the main food supplement and a healthy source of nutrition for different seasons. Different kinds of dried fruits can be store in cool and dry places for more than 12 months.

Pistachio, raisins, date, walnut, Chestnut, Apricot, fig, pitch, pears, peach, and the other type of dried fruits and fresh fruits are used in cooking and food industries, and make the output delicious and refreshed.