Dried fruit is basically an energy-dense, compact version of its fresh counterpart. That original nutritional value is still there. Antioxidants, especially polyphenols; fiber; and potassium especially stand out. These nutrients reduce risk of heart disease, several types of cancer, diabetes, and even degenerative brain diseases.* Eating more dried fruit is associated with a greater intake of nutrients that most US adults don’t get enough of, according to a 9-year-long study. Considering only 24% of women and 14% of men in the US eat the daily amount of fruit that the National Cancer Institute recommends, dried fruit is a great option for those on the go or during off-fruit-season months.
Just as nutrients are more concentrated in dried fruit, so is flavor. Our peaches, when dried, take on even more of a floral, syrup-y sweetness with a light acid touch. Our nectarines give rich, complex flavors akin to brown sugar and caramel. Our already candy-like plums boast even more unreal sparking tartness, a great complement to their rich sweetness. And apricots have a sweet and tangy flavor and still that wonderful fresh apricot taste.
A sulfured dried apricot is plump and deep orange—very pretty, although it comes at a price. A lot of eaters have a reaction to food produced with sulfur or sulfites, so we don’t care for it (let alone that it’s not organic!). Our sulfur-free dried fruit gives deeper, golden and mahogany hues with no need to add anything additional. Many conventional dried fruit products are also dipped in sugar or syrup before being dried—or they’re candied like dried pineapple or kiwi. It’s generally agreed upon that added sugars make the end result a lot less healthy. You can tell if something has been added by reading the ingredients before you buy. With our dried fruit, on the other hand, you’ll see only two ingredients ever listed: organically grown fruit and sunshine.
There’s an old Egyptian saying, “fel meshmesh” or “when the apricot season comes,” used much like English speakers would say “once in a blue moon.” Something is “fel meshmesh” when it’s unlikely to happen because the time for it is so brief. The harvest season for stone fruit does feel fleeting and each fall when it ends comes a certain kind of mourning. It’s hard to say goodbye to the spoils of summer. Luckily, when we dry our fruit, we extend our options for healthy deliciousness into the wintertime.
Eat our dried fruit out of hand or along with a winter charcuterie. Or try some of our many recipes that incorporate it: dried fruit truffles, a Warren pear and arugula salad, or dried fruit flatbread. Dried plums are especially wonderful in a lamb stew. And as always, thank you for supporting our family farm and the regenerative practices that we hope will sustain us for many generations to come.