Barry Farm gets it's dried fruit from
multiple sources all over the country. We search out the best
possible product meeting our specifications for the best price. All of our dried fruits are organic, unsulphured and low or
no sugar added where possible.
Following are a few things about dried
fruit that you need to know.
Natural air dried fruit without sulphur
dioxide is going to be darker, drier and possibly not as pretty as that
found in a bag at the grocery store but the flavor is still there.
So don't let the dark brown color of the fruit fool you. Sulphur
dioxide inhibits discoloration and mold growth during the drying process,
but some people are very allergic to it.
Some fruits MUST have some sugar or
glycerin infused when going through the drying process because of the low
natural sugar content of the fruit. This keeps the pieces soft
enough to chew when dried.
One reason that many naturally dried
fruits are drier or tougher is that without a preservative, they MUST have
a lower moisture content to prevent spoilage. This means that, in
some cases, you are getting Mother Nature's naturally shaped fruit
leather.
Several of our more unusual dried fruits
MUST be processed with sulphur dioxide; there's just no other way.
We have tried to be sure to list this fact on ANY fruit that is treated in
this way.
RECIPE:
DRIED BANANA FRITTERS
1 cup dried
bananas
1 ½ c boiling water
1 egg yolk
1 T vegetable oil
¼ t sea salt
½ c whole wheat pastry
flour
1 T cane juice crystals
1 egg white beaten stiff
hot oil for frying, at least 2 inches
Confectioners suga
r
Cover dried banana slices
with boiling water. Let soak
for 1-2 hours. Drain,
reserving liquid.
In a bowl, beat egg yolk.
Add oil, salt and ¼ c reserved liquid.
Add flour and cane juice and beat until smooth.
Fold in bananas, ¼ c reserved liquid and egg white.
Drop batter by
tablespoons in oil which has been heated to 375ºF.
Fry til golden brown turning once.
Sprinkle with confectioners sugar.
