Dried fruit snacks are classified by the dehydration method used, including air drying, heat-assisted dehydration, and freeze drying. Dried fruit has been used for thousands of years, and is now commonly used as a portable snack. Different methods produce snacks with different nutritional values and textures, and some commercial methods add preservatives. Fruit skin snacks are made from puree and have a chewy texture.
The different types of dried fruit snacks are mainly classified according to the dehydration method. Air drying is a common, low-tech method of preserving fruit that has been used for thousands of years. Heat-assisted dehydration is a similar method that requires placing fruit in an oven or electric dehydrator for an extended period of time. Freeze drying is a third method that dehydrates the fruit by exposing it to extremely low temperatures. Each of these methods produces nut snacks with different nutritional values, and some commercial methods often add preservatives to further reduce the perishability of the product.
Dried fruit has a history dating back to at least 4000 BC, where records show that the Mesopotamian civilization used dehydrated dates and other fruits as a staple. The technique of air-drying fruit to prevent it from spoiling has been important throughout history, although today dried fruit is often used for snacking. Because fruit that has been dehydrated is more portable and many people enjoy the unique flavor and texture, it is commonly taken as a snack to work, school, or on activities like hiking.
The easiest type of nut snack to produce is prepared using only the natural environment. These fruit snacks are left outside to dry, usually for several days. In order for the dehydration process to occur without spoiling the fruit, it is generally necessary for the temperature to remain high and the humidity to be low. Fruit snacks that are dried this way typically retain more moisture than other types. Grapes and other small fruits can be dehydrated without any preparation, although many must first be thinly sliced.
Another type of dried fruit snack is made in an oven or other similar dehydrating device. These fruit snacks can be made at home in a kitchen oven or electric dehydrator, although commercial products are made on much larger equipment and often have added preservatives. The advantage of using heat is that more moisture can be removed from the fruit, although the fans found in dehydrators can perform a similar function. Nut snacks prepared using these methods are usually crunchier and sometimes taste different, due to the lower water content.
Freeze-drying is a method of preparing dried fruit snacks that can better preserve the nutritional content. This method requires the fruit to be cut into thin slices and then exposed to very low temperatures. The quick freeze process extracts moisture from the fruit, resulting in fruit snacks with a unique crunchy texture. These fruit snacks typically have no additives or preservatives.
In addition to products created from whole or sliced fruit, another type of dried fruit snack is commonly called fruit skin. These snacks are made with a fruit puree that is spread in thin layers and then dehydrated. The resulting fruit snacks may have a chewy or leathery appearance and typically have a chewy texture.
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