Dried Fruit: Is It Good For You?

Dried fruit has long been used as a source of vitamins and minerals that can last year-round. There are records of the Persian and Arab cultures enjoying dried apricots more than a thousand years ago. In North America, dried cherries and cranberries were added to pemmican to sustain people on long trips in the 19th century. Whether baked in bread, added to trail mix, or appreciated all on its own, dried fruit is undeniably popular the world over.

There are different methods used for drying fruit. One of the oldest is to lay your fruit in the sun, turning periodically to ensure the moisture evaporates evenly. Baking in an oven speeds up the drying process, but it’s easy to burn the fruit if you aren’t careful. One modern method is to use a food dehydrator. They’re fast, efficient, and take most of the guesswork out of the process.

Whatever drying method is used, the end product is a food that is more durable, resistant to decay, and extremely flavorful. But is it healthy? To answer that, it’s essential to examine the nutrition facts of dried fruit more closely.