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DRIED FRUIT

Dried fruits and vegetables like raisins, prunes and sun-dried tomatoes, retain almost all of their nutrients. Since they weigh less, the nutrient content is actually concentrated.

When drying fruits at home, never use a temperature over 140 degrees F. Higher temperatures dry and harden the outside, trapping moisture on the inside. While in storage, the trapped moisture will spread throughout the whole fruit and will eventually cause mold to form.


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