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Dried Calimyrna Figs
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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 Calimyrna figs offer a wholesome, low calorie snack right from the bag or use them in cakes, cookies and stuffings.
Figs, Sulfur Dioxide (Color Retention)
3 packages (3 ounces each)
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