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Sun drying is a very widely used method of preserving fruits.
Dehydration, or artificial drying, of fruits yields greatly improved
products but is more expensive. Successful dehydration involves washing,
sorting, trimming, slicing, or dicing fruit, exposure to burning sulfur
fumes, or dipping into sulfite solutions, followed by the removal of
the water in the tissues with dry hot air.
The sulfur treatment is useful in protecting the delicate nature of fruit flavors and preventing dis¬coloration due to oxidation. Dried fruits with moisture contents of less than 20% will usually keep for several years if protected from the elements and insects.
Nuts are included in this category like groundnuts, or peanuts, walnuts, hazelnuts, coconuts, cashew, chestnut, almond, Brazil nuts, macadamia nuts, pecan nuts, pine seed, pistachio and other tree nuts, and various seeds.
Nuts and seeds are high in fat and protein and contain fair amounts of carbohydrates. Their oils are converted into fats by hydrogenation to provide important components of spreads and for cooking.