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All Fresh Fruit
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All Dried Fruit
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Dried fruits came to America by way of early European settlers. Medieval Europeans placed apples in warm ovens, then peeled, cored and hung them in wreaths from their kitchen ceilings to complete the drying process.
Today, California is the main producer of dried fruit. Although some fruit is now artificially dried, sun-drying is still the favored technique. Six pounds of fresh fruit will produce one pound of dried fruit, yet because dried fruit is sweeter and richer in flavor than fresh fruit, it has become an invaluable ingredient in baking and desserts.
Dried apricots offer a wholesome, low calorie snack right from the bag or use them in cakes, cookies and stuffings.
Melissa’s Dried Apricots are hand-selected for excellent quality. Drying a ripe fruit will cause it to lose most of its moisture and accumulate natural sugars, thus allowing Melissa’s Dried Apricots to keep almost indefinitely. Enjoy them out of hand as a quick snack, serve chopped in fruit salads, or use as a cereal and pancake topping.
Ingredients: Apricots, Sulfur Dioxide (Color Retention)
3 packages (3 ounces each)
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