Using Dried Fruits

Susan Reynolds, M.S.

Dried fruits can be eaten as a snack or reconstituted in water. See Table 1 for how much water to use and for the minimum soaking time. Over-soaking produces a loss of flavor and sometimes a mushy, water-logged texture. Also, fermentation spoilage could occur if fruit is soaked too long. Refrigerate the fruit if the soaking time is more than one to two hours.

To cook reconstituted fruit, simmer, covered, in the soak water. This will retain the nutritive quality Since some of the starch in the fruit may change to sugar during the drying process, less sugar may be required when cooking dried fruit than when cooking fresh fruit. When sugar is used, it should be added at the end of the cooking process so it will not interfere with the fruit's absorption of water.

Adding a few grains of salt helps to bring out the natural sweetness of most fruits. Lemon, orange and grapefruit juice added to the fruit just before serving will help give it a fresh fruit flavor and add vitamin C.

The reconstituted fruit can also be incorporated into favorite recipes for breads, gelatin salads, omelets, stuffings, milkshakes, homemade ice cream and cooked cereals. Any liquid remaining after soaking can be used as part of the water needed in the recipe.
Table 1. Rehydrating Dried Food.
Product Water to Add to 1 Cup Dried Food (Cups) Minimum Soaking Time (Hours)
Fruits(*)
Apples 1½ ½
Pears 1¾ 1¼
Peaches 2 1¼
Vegetables(**)
Asparagus 2¼ 1½
Beans, lima 2½ 1½
Beans, green snap 2½ 1
Beets 2¾ 1½
Carrots 2¼ 1
Cabbage 3 1
Corn 2¼ ½
Okra 3 ½
Onions 2 ¾
Peas 2½ ½
Pumpkin 3 1
Squash 1¾ 1
Spinach 1 ½
Sweet Potatoes 1½ ½
Turnip greens and other greens 1 ¾
(*) Fruits - Water is at room temperature.
(**) Vegetables - Boiling water is used.

This document was extracted from Bulletin 989, "So Easy to Preserve," produced by the Cooperative Extension Service, the University of Georgia, College of Agricultural and Environmental Sciences. Third Edition published in 1993.

Susan Reynolds, M.S., former Extension Foods Specialist, University of Georgia; revised by Judy Harrison, Ph.D., Extension Food Specialist, Cooperative Extension Service, University of Georgia, College of Agricultural and Environmental Sciences, Athens. For more information contact your local Extension Service agent.

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