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.
Today, producers of these foods may add preservatives that are designed to improve its shelf life and keep the color more appealing. One of the most common preservatives is sulfur dioxide. These preservatives also can cause digestion problems and has other health problems.
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.
While preservatives are useful in retaining the original color of the ripe fruit and increasing shelf life, the benefits may not outweigh the disadvantages. Those with a sulfite sensitivity may have an adverse reaction when eating the fruit. Sulfites also can trigger acute reactions in asthma sufferers.
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 of the time, the natural sweetness of the fruit is intensified by the process of drying. This means there is no need to add sugar to improve the flavor. However, naturally tart berries can become unpalatable unless some type of sweetener is added. Apple juice is one possibility that does not add refined sugar to the finished product.
While these products are fine to eat directly from the package, there are occasions when one might prefer to rehydrate the fruit before it is consumed. It can easily be done using boiling water. Add water to the fruit at a 2:1 ratio. Allow the fruit to soak for approximately half an hour and then drain any excess liquid. It will have absorbed some of the flavor of the fruit and makes a good addition to baked goods or cereals as a sweet way to add extra flavor.
Preservative free dried fruits provide a healthy snack for the family. When one eliminates the preservatives from their diet, they can avoid the side effects that are caused by them. What one finds these foods lack in beauty, they compensate by providing superior flavor and aroma. Try them to day to see the big difference that they make.
Today, producers of these foods may add preservatives that are designed to improve its shelf life and keep the color more appealing. One of the most common preservatives is sulfur dioxide. These preservatives also can cause digestion problems and has other health problems.
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.
While preservatives are useful in retaining the original color of the ripe fruit and increasing shelf life, the benefits may not outweigh the disadvantages. Those with a sulfite sensitivity may have an adverse reaction when eating the fruit. Sulfites also can trigger acute reactions in asthma sufferers.
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 of the time, the natural sweetness of the fruit is intensified by the process of drying. This means there is no need to add sugar to improve the flavor. However, naturally tart berries can become unpalatable unless some type of sweetener is added. Apple juice is one possibility that does not add refined sugar to the finished product.
While these products are fine to eat directly from the package, there are occasions when one might prefer to rehydrate the fruit before it is consumed. It can easily be done using boiling water. Add water to the fruit at a 2:1 ratio. Allow the fruit to soak for approximately half an hour and then drain any excess liquid. It will have absorbed some of the flavor of the fruit and makes a good addition to baked goods or cereals as a sweet way to add extra flavor.
Preservative free dried fruits provide a healthy snack for the family. When one eliminates the preservatives from their diet, they can avoid the side effects that are caused by them. What one finds these foods lack in beauty, they compensate by providing superior flavor and aroma. Try them to day to see the big difference that they make.
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