Glossary

Any fruit that has been dehydrated (dried) in order to extend the shelf life and to concentrate the flavor or sweetness. Some fruits are dried and processed with chemicals to extend their shelf life, such as apricots that have sulfur added in order to reduce oxidation and maintain their bright colored appearance. Unsufured apricots display a brown tone rather than the bright orange to yellow coloring of sulfured apricots. In addition to preservatives, some of the fruits may have sweeteners added to reduce any tart taste of the fruit.
Among the most popular dried fruits are apples, apricots, cherries, cranberries, figs, grapes (raisins or currants), mangoes, peaches, pineapples, and plums (prunes). Green grapes are commonly processed into golden raisins or black raisins. Zante grapes are dried and referred to as currants. Dried fruit can be eaten individually as a snack or added to other foods such as mixed nuts and grains to eat out of hand, or mixed into baked items as a flavoring, or added to savory dishes to enhance the taste.