The History, Routes, Processing & Nutritional Value of Dried Fruit.

The wonders of dried fruit have been handed down from generation to generation learning how to dehydrate these majestic dried fruits. That has incredible benefits for the human body.

Dried fruits earliest records go back to the 1700BC. It is the oldest method of preserving food. By using the sun to dry out fruit and vegetables.

Climates play a big part in dehydration processing process drying times based on the thickness of the fruit and the slices, the amount of water in the fruit, temperature, humidity, and altitude.

The very first dried fruit were Raisins, Dates, apricots, and Apples and have been a food source for humans for thousands of years going back to the Mesopotamian times.

In Mesopotamian times travelers would carry dates with them to give them extra energy on their long journeys to sell their goods at the market.

During the American civil war, dried fruits were very popular amongst the soldiers for there sugar content and health benefits. such as Raisins, Currants, Cherries, and Apples. In 1858 the national cookbook by Hannah Peterson show some amazing recipes the soldiers would eat when they were on the front lines.

During the second world, war rations on sugar and flour were implemented in order to change people eating habits.  The home services would issue fruit cakes recipes for families during the war.

Dried fruitcakes would be sent up to the front for the soldiers during the Christmas period it was a much-welcomed treat. The health benefits and a goodness of the fruitcakes gave the men extra hope during such dark times.

Today dried fruit original water content has been moved either naturally, through the sun drying, or through the use of specialized dryers or dehydrators.

Today dried fruit consumption is worldwide and the most popular fruits used to be dried are Dates, Peaches, Apricots, Banana Chips, Pears, Raisins, and Figs.

The diagram below shows the trade routes for nuts and dried fruit thanks to INC for this wonderful example.

World Nut and Dried Fruit Trade Map By INC International Nut & Dried Fruit.

The INC has launched its new “World Nut and Dried Fruit Trade Map”, which is available online to be consulted and downloaded: The map constitutes a very useful tool to get a comprehensive overview of the main trade flows among exporting and importing countries at a glance.

This issue features the main export flows around the world for each nut and dried fruit in two big central maps: one for tree nuts and another for dried fruits. World peanut exports and main tree nut trade flows among European countries are also illustrated in satellite maps.

Complementarily, historical production series, supply value at the production stage and top importing countries are included in satellite graph.



Each dried fruit has unique qualities to help the human body function correctly and to maximize its benefits. So let’s dig in and find out more about the health benefits of dried fruits.

Dried fruit normalizes blood sugar levels they slow down the absorption of glucose and the soluble fiber promotes a sense of satisfied fullness, preventing overeating.

Dried fruits have been known to help improve the memory specifically Goji-Berries and Bule Berries they can be consumed by a smoothie, biscuits, cakes, and trail mixes.

Dried fruit is as good as fresh fruit when coming to fighting off cancer properties such as evading the immune system, tissue invasion, cell death, they can also combat obesity and diabetes.

For example, these dried fruits can help your body fight off toxins Raisins, Sultanas, and Prunes.

Dried fruits have also been known to rejuvenate damage to eyes from sunlight and oxygen damage.


Dried Fruit Nutrition Dried Apricots Dried Apples Dried Prunes Dried Peaches Dates Dried Pears
Nutrition information 1Cup             1/2 Cup                   1 Cup                                1 Cup 1 Cup                1/2 Cup                               1Cup 1 Cup               1/2 Cup
Caloric Value                     (Kcal) 313                    8 209 418 382                     31 415 472                    47
Protein                                    (g) 4.41                   0.12 0,8 3,79 5,78                    0,47 3,6 3,37                  0,34
Total Lipid fat                       (g) 0.66                   0.02 0,28 0,66 1,22                    0,10 0,57 1,13                  0,11
Carbohydrates                     (g) 81.43                 2.19 56,67 111,15 98,13                  7,97 110,29 125,46            12,55
Fiber                                        (g) 9.5                      0.3 7,5 12,4 13,1                    1,1 11,8 13,5                 1,4
Sugars Total                          (g) 69.47                 1.87 49,18 66,35 66,78                  5,43 93,12 111,96            11,20
Calcium, Ca                         (mg) 72                       2 12 75 45                       4 57 61                    6
Iron, Fe                                 (mg) 3.46                   0.09 1,2 1,62 6,50                   0,53 1,5 3,78                0,38
Potassium, K                      (mg) 1511                  41 387 1274 1594                  129 964 959                 96
Sodium, Na                         (mg) 13                       0 75 3 11                      1 3 11                   1
Vitamin C                            (mg) 1.3                     0.0 3,4 1 7.7                    0,6 0,6 12,6               1,3
Vitamin B-6                        (mg) 0.186                0.005 0,108 0,357 0,107               0,009 0,243 0,130             0,013
Vitamin A, IU                     (IU) 4685                  126 0 1,359 3461                281 15 5                      1
Vitamin K                            (pg) 4.0                     0.1 2,6 103,5 25,1                 2.0 4 36,7               3,7
Saturated                             (g) 0.022                0.001 0,045 0,153 0,131               0,011 0,047 0,063            0,006
Monounsaturated            (g) 0.096                0.003 0,011 0,092 0,445               0,036 0,053 0,238            0,024
Polyunsaturated               (g) 0.096                0.003 0,08 0,108 0,587               0,048 0,028 0,266            0,027
Cholesterol                         (g) 0                        0 0 0 0                        0 0 0                    0