Dried Fruit

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Frequently Asked Questions

What are sulphites in dried fruit?

Sulphites (such as sulphur dioxide, additive 220) are preservatives used in dried fruit primarily to preserve colour, particularly in lighter-coloured fruits like apricots and sultanas. Naturally dried fruit without sulphites will be noticeably darker in colour. Some people, particularly those with asthma, can be sensitive to sulphites.

Is dried fruit high in sugar?

Dried fruit is naturally higher in sugar per gram than fresh fruit because water is removed during drying, concentrating the fruit's natural sugars. No added sugar means no extra sugar has been added, but the natural sugar content remains significant, so portion size is worth considering.

What's the difference between organic and conventional dried fruit?

Organic dried fruit is grown without synthetic pesticides and processed without sulphites or artificial preservatives. Since drying can concentrate residues, organic certification covers both the growing and processing stages, providing a cleaner guarantee overall.

Why is natural dried apricot brown rather than orange?

The bright orange colour of most commercial dried apricots comes from sulphur dioxide treatment. Naturally dried, sulphite free apricots are brown — the colour difference is entirely due to the preservative, not quality.

How should I store dried fruit?

Keep dried fruit in an airtight container in a cool, dark pantry. In warm or humid climates, the fridge is a better option and helps prevent the fruit from sticking together or reabsorbing moisture.

Can children eat dried fruit?

Dried fruit is a common snack for children, though the naturally high sugar content and sticky texture mean it's generally best offered as part of a meal or alongside other foods rather than as a free-grazing snack. For very young children, check for choking risk with certain varieties.