Many Types of Dried Fruits: Understanding the Classification and Characteristics of Common Dried Fruits

Dried fruits are fruits whose pericarp is dry and moisture content is low after the fruit ripens, and they are usually divided into two major categories. One category is nuts such as walnut, chestnut, hazelnut, almond, cashew, pistachio, and pine nut, which have hard shells and whose edible part is mostly the oil-rich kernel; the other category is dried fruit made by dehydrating fresh fruit, such as raisins, red dates, dried longan, dried persimmon, and dried fig. In daily life, people often refer to both categories collectively as dried fruits.

The common characteristics of dried fruits are low moisture content, good storability, easy transport, and relatively concentrated nutrition. Nuts mostly contain unsaturated fatty acids, protein, and minerals, while dried fruits retain the sugar and dietary fiber from the fruit and have a rich flavor. Because of their high energy density, they should be eaten in moderation in daily consumption.

In terms of uses, dried fruits can be eaten directly and are also widely used in baking, porridge, stewed soups, and making pastries. Red dates and dried longan are common ingredients in Chinese-style nourishing combinations, while nuts such as walnut and cashew are important raw materials for snack foods and pastry processing.

When selecting dried fruits, pay attention to whether the fruit kernels are plump and intact, whether there are mold spots, insect damage, or off odors, and give priority to products with natural color. During storage, keep them sealed and moisture-proof, and place them in a cool, dry place to avoid spoilage from dampness or rancid odor from oil oxidation.