Early man subsisted on fruit and berried that had dehydrated by the sun during the winter months when other food was not available. While man probably originally gathered this food from the vine where it had grown and the water had evaporated naturally, eventually he discovered the sun could be used to dry fresh fruit so that it could last the entire colder season until they could be gathered again from the next growing season. Preservative free dried fruits help families make better choices in their diet today.
Most manufacturers of these products today use preservatives to enhance color and improve stability on the shelf. Sulfur dioxide is one of the most common preservatives. However, this chemical compound can make fruit more difficult for the human body to digest. It also has other disadvantages.
Apricots are one example of what the preservatives can do. With this addition, the color remains a bright orange expected by the consumer. When prepared without the sulfur dioxide, the fruit will turn brown. While consumers may initially find this color less attractive than that to which they are accustomed, they are often won by the better aroma ant taste that are offered by the darker color of the fruit.
Although preservatives do provide a better color in the finished product and increase its shelf life, the advantages may not outweigh the disadvantages. Those who experience sulfite sensitivities can experience adverse reactions from consuming this type of fruit. Sulfites are also responsible for acute asthma reactions.
The way the fruit is prepared can affect its flavor and quality. It is possible to dry most products without using only the power of the sun. Raisins and berries sometimes are dipped in a minimal amount of vegetable oil as a way of preventing the fruit from clumping together as it dries. Larger pieces of fruit can often dry without any dips or oils.
Most fruit will need no sugar added in the process of drying. Most of the time, this way of preserving intensifies natural sweetness so there is no need to add anything. However, certain berries, such as blueberries, cherries and cranberries are to sour for consuming without some type of sweeter. Apple juice is a good choice that does not require refined sugar.
While many consumers eat these products directly from their package, on occasion one might prefer rehydrating before consuming the fruit. One can add boiling water at a 2:1 ratio and allow the fruit to absorb the liquid. It generally takes less than 45 minutes to complete the process. The excess liquid should be drained. Reserve it for use in baking or to add to cooked cereal to improve the flavors and add natural sweetness to the food.
Preservative free dried fruits offer an healthy way for the family to snack. By eliminating the preservatives from the diet, it is easier to ensure that foods are safe for the whole family. What these foods lack in looks, they more than compensate for with their superior flavor and aroma.
Most manufacturers of these products today use preservatives to enhance color and improve stability on the shelf. Sulfur dioxide is one of the most common preservatives. However, this chemical compound can make fruit more difficult for the human body to digest. It also has other disadvantages.
Apricots are one example of what the preservatives can do. With this addition, the color remains a bright orange expected by the consumer. When prepared without the sulfur dioxide, the fruit will turn brown. While consumers may initially find this color less attractive than that to which they are accustomed, they are often won by the better aroma ant taste that are offered by the darker color of the fruit.
Although preservatives do provide a better color in the finished product and increase its shelf life, the advantages may not outweigh the disadvantages. Those who experience sulfite sensitivities can experience adverse reactions from consuming this type of fruit. Sulfites are also responsible for acute asthma reactions.
The way the fruit is prepared can affect its flavor and quality. It is possible to dry most products without using only the power of the sun. Raisins and berries sometimes are dipped in a minimal amount of vegetable oil as a way of preventing the fruit from clumping together as it dries. Larger pieces of fruit can often dry without any dips or oils.
Most fruit will need no sugar added in the process of drying. Most of the time, this way of preserving intensifies natural sweetness so there is no need to add anything. However, certain berries, such as blueberries, cherries and cranberries are to sour for consuming without some type of sweeter. Apple juice is a good choice that does not require refined sugar.
While many consumers eat these products directly from their package, on occasion one might prefer rehydrating before consuming the fruit. One can add boiling water at a 2:1 ratio and allow the fruit to absorb the liquid. It generally takes less than 45 minutes to complete the process. The excess liquid should be drained. Reserve it for use in baking or to add to cooked cereal to improve the flavors and add natural sweetness to the food.
Preservative free dried fruits offer an healthy way for the family to snack. By eliminating the preservatives from the diet, it is easier to ensure that foods are safe for the whole family. What these foods lack in looks, they more than compensate for with their superior flavor and aroma.
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