Dried Apricots

Dried fruit is the ideal choice for those who want or need to consume fruit all year round regardless of season. Removing moisture allows the fruit to be preserved for much longer; while adding sugar, apple juice or preservative can make the dried fruit suitable for consumption even after several months. Fruits that have sugar, but also those with added apple juice (osmotic) are recommended to be preserved in a dry and cool place, away from sunlight and heat. The rest of the fruits, which are either completely natural without any addition, or a preservative has been used in their drying (sulfur dioxide, potassium sorbate, etc.), it is recommended to keep them until a few days from their purchase in dry and cool fury, but for a long time (eg more than a week) it is necessary to preserve them in the refrigerator. The export of fruit sugar to the outside is a natural process and evolution (especially when the temperature of the fruit changes sharply), without necessarily meaning that the fruit is not suitable for consumption. The safest way to know that some fruit is unfit for consumption is by smell – when it has gone sour.