Cooking tips

A fruit for all seasons

Traditionally, dried fruit is used in Christmas recipes including cakes, puddings, mincemeats and stollens. It is, however, perfect for use all year round in savoury dishes, desserts, and pastries. As a fruit for all seasons, dried fruit can be used at Easter in simnel cakes and hot cross buns. It can also be added to summer salads for extra flavour and variety and there is no limit to the range of fruit compotes, which can be made. Dried fruit tastes great in winter casseroles, pies and roast dishes and can be used to enhance the flavour of chutneys and preserves. Sample the different dried fruits throughout the year and add variety to your breakfast cereals and when baking.

A healthier way of life

Today, we are opting for healthier lifestyles. However, our often hectic schedules mean we need food which is not only nutritious but can easily be prepared. Dried fruit is an ideal ingredient, not only is it rich in vitamins and minerals, but it offers a valuable source of nutrients.

  • Dried fruit is a carbohydrate and tends to be high in dietary fibre. It contains large amounts of vitamins, such as vitamin A, B1, B2 and C, and minerals, including potassium, calcium, phosphorus, which are all important for growing children.
  • Its high iron content is particularly beneficial for people on special diets
  • Dried fruit is rich in natural fruit sugars frucrose and glucose, which provide an instant source of energy
  • For those on calorie-controlled diets, dried fruit has an important role to play. It has on average, half as many calories as sugar and, it should be stressed, contains virtually no fat or cholesterol.

Handy hints

If you are planning to use dried tree fruits in cooking, soak them first to soften the fruit, or alternatively purchase the fruit ready-to-eat. Dried apples and pears should be soaked for at least six hours, so they are soft enough for use in fruit salads, cooking or purees. Allow eight hours for dried prunes. Remember some prunes need to be stoned before use, but un-pitted prunes and dates arc readily available.

Here are some ways to incorporate dried fruit in everyday cooking:

  • Add dried fruit to a recipe dish which seems too moist it absorbs some of the extra liquid and adds flavour
  • Homemade and shop-bought savoury stuffings taste even better with some dried vine or tree fruit added
  • Soak dried fruit in alcohol, fruit juice or even black tea, and add to fresh fruit salads for bulk and texture
  • Arrange a selection of dried fruit among the cheese to make an exciting cheese board.
  • Add dried fruit to cereals, muesli or yoghurt for a nutritious and tasty breakfast