Today what we get as dried fruits is dried in different ways. Since sun drying depends completely on sunlight, which is different in different climates, various other methods of drying fruits have evolved, like drying in an oven or using the electric dehydrator for drying.
Fruits can also be dried at home. Before drying, check that the fruits don’t have any mold, scars, or soft patches. Cut the fresh fruits in small slices, pretreat them by dipping into citrus juice (to avoid color change) and then dry them.
Drying makes the fruit life longer. Fresh fruits contain moisture, which is good for organisms that spoil the fruits because the organisms feed on this moisture. However, if dried, the fruits become free from moisture and remain edible for a long time.
Dried fruits are rich in fiber and carbohydrates and contain little fat. However, dried foods are a bit more calorically dense than their fresh counterparts. It is recommended to eat a half serving size of dried fruits rather than the full fresh size.
Eating dried fruits is easy since they are already in sliced or diced form. Dried fruits are commonly used in breads, muffins, cakes, and desserts or simply used as toppings on these foods. You can easily enhance the taste of your morning cereal by sprinkling some dried raisins or berries into it