Dried Apples
Dried apples are obtained from fully ripe, undamaged apples that are harvested at the peak of apple season. The fruit is washed, sliced and cored using appropriate equipment. Apple segments are dried in fully sealed furnaces where the apples are protected from contamination. No additives or chemicals are used in the process.
- Production of Dried Apples
- Drying temperature is a critical factor in the production of dried apples since it has a direct impact on dried apples’ color and texture. An inappropriate temperature may result in dark-colored or excessively hard dried apples. A white color in the final product is in fact an indication of quality processing.
- The moisture level in dried apples must be closely monitored and cannot exceed 3% if mold growth is to be prevented and if the fruit is to reach its desired semi-dry texture.
- Another considerable challenge in dried apple production arises from the presence of hard apple core fragments. Great care must be given to ensure that no hard fragments from the apple core remain in the final product.
- Benefits of Dried Apples
- Dried apples are an excellent source of several vitamins including vitamin C, vitamin A and B-complex vitamins. Vitamin C, also known as ascorbic acid, plays a number of essential roles in the body. It acts as an antioxidant that neutralizes free radicals likely to cause cell damage. It also promotes immune function and inhibits the growth of cancer cells.
- Apples are also a good source of pectin, a type of soluble fiber that acts as a prebiotic and serves as nourishment for friendly gut bacteria.
- Pectin tends to form a gel in the digestive tract and its gel-forming capacity may be responsible for its ability to prevent fluctuations in blood sugar and to reduce the level of bad cholesterol in arteries. Because of its effects on blood sugar and lipid levels, pectin has been shown to play a role in the prevention of heart disease, type 2 diabetes and obesity.
- How to Use Dried Apples
- Dried apples have a sweet, fruity flavor and crispy texture that makes them delicious to eat as a snack or as a topping for cereal, granola, muesli or hot oatmeal. They are also a welcome addition to savory dishes such as fresh salads and stuffing.
- Dried apples can be reconstituted by being soaked in warm water or another liquid such as juice for a few minutes. They can be pureed and used to make apple compote.
- Dried apples can also be enjoyed in baked goods such as pies, cakes, muffins or fritters where they pair well with cinnamon. They can also be incorporated into pastry fillings.
Organic Dried Apples
The moisture level in dried apples must be closely monitored and cannot exceed 3% if mold growth is to be prevented and if the fruit is to reach its desired semi-dry texture.
Another considerable challenge in dried apple production arises from the presence of hard apple core fragments. Great care must be given to ensure that no hard fragments from the apple core remain in the final product.
● Oven Dried
● Ring Cut
● Chunks
● Diced
● Flakes
● NOP Organic
● EU / EC Organic
● COR Organic
● Kosher
● Halal
Did You Know?
The well-known proverb “an apple a day keeps the doctor away” points to the benefits of a diet rich in fruits and vegetables and to the particular virtues of apples.
To obtain the maximum nutrition from apples, it is important to consume them whole rather than peeled or as apple juice. This is because a significant portion of the apple’s beneficial antioxidants are stored in its skin. Apple skins also contain compounds called triterpenoids, which have been shown to exhibit cancer-preventing properties.
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