Baking can be fun for the whole family. For many, it is a family tradition that involves many recipes that have been passed down through the generations. Times are changing and baking is somewhat different than in years gone by. We have several more options at our disposal that will allow us to bake our family favorites all year long, even when our favorite fruits are out of season. At Sunrise Fresh, we offer a variety of unsweetened, no-sugar-added, dried fruits all year long so that you can enjoy your favorite dishes any time of year.
Some Dried Fruits Are Better Than Others
When it comes to baking with dried fruits, there are some that are better than others and fresh fruit isn't always best either! Everyone knows you can include raisins and dried cranberries as ingredients. Did you know that you can also use dried cherries, blueberries, apples, peaches, and pears as well? Sunrise Fresh offers a selection of dried fruits that are ideal for baking. They can also be used in desserts, smoothies, shakes, and many other creations. It's important to know how to use them, however. Some dried fruits are better for baking than others. It all depends on the recipe you plan to use.
Soak Dried Fruits First
If you are using a recipe that has a lot of liquid, it's important to remember that dried fruits will soak most of it up. Using a recipe that contains more dry ingredients will prevent the fruit from plumping up. Either way, your finished dish won't be as moist as you want it to be. If you are planning on using dried fruits, it may be a good idea to soak them first. Dried fruits can lose up to 75% of their volume during the drying process according to cookinglight.com. Once they are mixed with the other ingredients they will begin to reabsorb the moisture around them. You can prevent this from happening if you soak your dried fruits for an hour or so before using them.
Use Less
Remember, if you use a recipe that already calls for dried fruit, like raisins or cranberries, the recipe has already been adjusted to account for the lack of moisture. If you plan on using dried fruit in a dish that calls for fresh, you will need to determine how to adjust the amounts on your own. A recipe that calls for one cup of fresh blueberries will be reduced to ¼ cup of dried fruit. Even if you don't let the mixture set very long before baking, the dried fruits will still absorb liquid during the baking process. Soaking your fruits first will provide you with the most accurate measurements.
Watch the Flavor!
When using dried fruits, you have to think about the amount that you are using. ¼ cup of dried fruit will have all of the flavor, nutrients, and calories as one cup of fresh. Just because they are smaller, it doesn't mean that everything is smaller. The only difference between dehydrated or dried fruit and fresh is the amount of moisture or liquid they contain. Rehydrating them will give you a good idea of how much water has been removed in the drying process.
More Isn't Always a Good Idea
Because dried fruits don't lose their nutrients, flavor, or fiber, using more may not always be the best idea. Too much fruit can overpower a recipe making it too soft or too sweet. Just because dried fruits are easy and convenient to use, it doesn't mean you should go overboard with them. Use them in moderation and follow the instructions when preparing your food. This is the best way to make sure your final result is the same every time you make it.
More Options All Year Round
At Sunrise Fresh, we know it is hard to find your favorite fruits when they are out of season. By using our dried fruit products you never have to do without again. Our dried fruits are easy to store and even easier to use. Each one is processed immediately after harvesting so you get the maximum amount of flavor and nutrients in every bite. You can eat them as a snack or use them in all of your favorite recipes. No matter where you live, your favorites will never be out of season if you use Sunrise Fresh dried fruits.
Sunrise Fresh will always go above and beyond to offer you the highest quality dried fruit products on the market. We know how important it is to provide your family with the foods they love. This is why we have developed our process to maintain as much of the flavor and nutrients as possible in each of our dried fruit products. At Sunrise Fresh, we offer the best-dried Cherries, Blueberries, Peaches, Pears, and Apples all year long.
After all... It's Just Fruit.. and nothing else!
FAQs
A recipe that calls for one cup of fresh blueberries will be reduced to ¼ cup of dried fruit. Even if you don't let the mixture set very long before baking, the dried fruits will still absorb liquid during the baking process.
How much dried fruit is equivalent to fresh fruit? ›
In general, the following counts as 1 cup from the Fruit Group: 1 cup of fruit. ½ cup of dried fruit.
Is dried fruit good for baking? ›
If you want to make your food preparation a little more nutritious, try adding dried fruit to your recipes. Not only are they good for your body but they also can boost the texture and moisture levels of breads and other baked goods. The flavors of these ingredients can really give recipes an added punch.
Do you need to soak dried fruit before baking? ›
Rehydrate the fruits: Dried fruits can be quite hard and dry, so it's often a good idea to rehydrate them before adding them to your baked goods. To do this, simply soak the dried fruits in warm water or fruit juice for 15-20 minutes until they are plump and tender.
How much dried fruit equals 1 cup of fruit? ›
In general, 1 cup of fruit or 100% fruit juice, or 1/2 cup of dried fruit can be considered as 1 cup from the Fruit Group.
Are fresh or dried cranberries better for baking? ›
Yes, dried cranberries work well in baked goods; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries. You can also rehydrate dried cranberries using water or cranberry juice for a more plump texture.
Why is dried fruit not recommended as an every day fruit? ›
For just about every type of dried fruit out there, health concerns come with their high concentrations of sugar, carbs and calories. When you dry fruit, you are concentrating all of its nutrients into a smaller package. That means you eat less dried fruit by weight to reach the same caloric threshold of fresh fruit.
Is dried fruit higher in sugar than fresh fruit? ›
Water content also affects sugar, and as you might guess, a lower amount of water means higher amounts of sugar and vice versa. In other words, fresh fruits have less sugar than dried fruits.
Why do people use dried fruit in cake recipe? ›
Powder of dried fruits and vegetables are good source of nutrients. Cake formulation with this is an effective to prompt the people health. The powder affects color, texture, nutritional and sensorial aspects of the cake.
When to add dried fruit to dough? ›
Sometimes you add dried fruit and nuts when you are first mixing your dough. This is a good idea if you have soaked them before using them as the soaking water will make a difference to the hydration of your dough and it might end up being too wet if you add them later.
Some dry fruits, like walnuts, chilgoza (pine nuts), raisins, dried apricots can be eaten without soaking in water. Almonds maybe the only one that can be blanched (soaked in water overnight, and skin removed). The tannin in the skin inhibits nutrient absorption.
What is the best liquid to soak dried fruit in? ›
Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer. To give your fruit some extra flavor, swap the water for fruit juice or a liquor, like rum, bourbon, or brandy.
Why does my fruit cake taste bitter? ›
One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.
Can I replace fruits with dry fruits? ›
One study, published in 2021 in the Journal of the Academy of Nutrition and Dietetics, found that dried-fruit eating was associated with a higher diet quality, and that people had higher fiber, potassium and polyunsaturated fat intake on days when they ate dried fruit versus days when they skipped dried fruits.
Can you use fresh fruit in baking? ›
It's no secret that fresh is best! Baking with fresh fruit can create some of the most delicious pies, cakes, pastries and treats. That being said, it can also be tricky and if you don't know how to handle the fruit, the end result might not end up being as great as it could be.
What can I use instead of dried fruit? ›
Nuts: Nuts are another healthy alternative to dry fruit. They are a good source of healthy fats, protein, and fiber. You can choose from almonds, walnuts, pistachios, cashews, etc.
