Dried fruits, our USP!
A dried fruit is usually considered a fruit that has a low residual moisture of 20% or less. The dried fruit originated in the Middle East and was widely used as one of the first preservation methods. At the time, the date was the most common fruit to be dried. This is also due to its enormous productivity. A tree can produce a total of 50 kg of dates over 60 years.
Dried figs were equally popular, especially in Mesopotamia, Egypt and Israel. Dried figs were found in numerous Egyptian tombs, probably as a kind of burial gift. In Greece, dried figs were considered a basic food for both the poor and the rich.
The cultivation of grapes originated in Armenia. There they were buried in the earth to make sultanas. This processing spread throughout North Africa.
In the Middle East, this preservation spread mainly via Greece to Italy. In Italy, too, dried fruits, especially sultanas and figs, became a popular staple, even a kind of “reward” for successful athletes.
Dried plums, apricots and peaches come from Asia. They originally came from China and spread westwards. Later they reached Greece and Italy. There they had higher prices and were considered a special garnish for delicacies.
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