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. We
search for dried fruits that are 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
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
OLD-FASHIONED DATE CAKE
1 LB Deglet
Noor Dates, quartered
1 C Boiling water
1 t Baking soda
3 T Butter
1 C Brown sugar, firmly
1 Egg, beaten
1 ¾ C Whole Wheat Pastry
1/8 t Sea salt
½ C Walnuts
1 t. Spicery Shoppe
Combine soda and water and pour over
dates. Cool thoroughly.
Cream together butter and sugar til
light, add egg. Sift flour and salt and combine all ingredients.
Pour batter into greased 12x9"
cake pan. Bake at 350°F for 40 minutes or til done.