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All Fresh Fruit
All Dried Fruit
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Medieval Europeans placed apples in warm ovens, then peeled, cored and threaded them from kitchen ceilings to complete the drying process.
Today, California is the main producer of dried fruit. Although some fruits are now artificially dried, sun-drying is still the favored technique. Six pounds of fresh fruit will produce only 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 Fruits offer wholesome, low calories snacks right from the bag or they can be used in cake, cookies and even in stuffings. Dried Currants resemble raisins and are generally used in the same way. Made from the highest quality Zante grapes, Dried Currants are used in cooking and baking. Sprinkle over yogurt, ice cream, cottage cheese, or used in muffins and cookies.
Melissa's Dried Currants 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 Currants to keep almost one year.
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