Get Creative with Dried Fruits: Sweet & Savoury Recipes to Elevate Your Dishes

We’ve come a long way from the days of raisins, dates and figs being the main dried fruit staples used in baking and cooking recipes.

You only need to scan the shelves and bulk bins of any good health food shop or online store today to see an expansive range of organic dried fruits on offer - mango and papaya, blueberry, pineapple rings, cranberries, strawberries, goji, and Incaberry are fast becoming the new go-to ingredients in kitchens, providing a whole new range of culinary possibilities with plenty of health benefits.

BENEFITS OF USING ORGANIC DRIED FRUITS

So why choose dried fruit over fresh?

• Longer Shelf Life: Unlike fresh fruits, dried fruits can be stored for months without spoiling, making them a convenient and waste-reducing option in any home.
• Nutritional Value: Organic dried fruits are rich in essential nutrients, including fibre, vitamins, and antioxidants.
• Flavour Boost: The concentrated sweetness and rich flavours of organic dried fruits add pure goodness to various dishes, from breakfast porridge to savoury stews.
• Versatility: Organic dried fruits can be used in countless recipes, from baked goods to salads and even as a healthy snack on-the-go.

ORGANIC DRIED FRUITS

Want to add dried fruits to your diet? Organic dried fruits are the way to go and here’s three great reasons why.

• Unlike most other dried fruits, organic dried fruits are dried and processed without the use of harmful pesticides, added colours, or preservatives like sulphur dioxide (think traditional bright orange dried apricots). This preservative is well-documented to cause reactions ranging from wheezing to skin rashes.
• Organic dried fruits are grown in rich soils free from pesticides and other nasties. Organic farmers are also bound by tight regulations when it comes to keeping their land and plants free from non-environmentally-free sprays and chemicals. The bud logo on organic dried fruits and other organic goods is your guarantee that a product is certified organic.
• Organic dried fruits just taste better! There’s no sugary coating to make the fruit taste ‘sweeter’ and no added preservatives to plump up the colour. Consumers, like you, want authentic tasting dried fruit that has been naturally grown and slow-dried or vine ripened the authentic way.

GET CREATIVE WITH ORGANIC FRUITS

Top Baking Tips with Organic Dried Fruits

Ready to get creative with your favourite organic dried fruits? Here’s a few tips to help ensure you get the best out of your organic dried fruits and create amazing baking creations! And don't forget to stock up on your favourite baking essentials - Aluminium Free Baking Powder, Cream of Tartar and Bi-Carb Soda.

• Pre-soak: For added moisture and plumpness to baking, such as muffins, is to rehydrate dried fruits in hot water, or juice before adding to your batter or dough.
• Toss in Flour: Coating organic dried fruits with a light dusting of flour can help prevent them from sinking to the bottom of your cake or bread during baking.
• Toss in mid-cook: Add organic fruits like dried incaberries and organic dried raisins to stews mid-cook so the flavours have time to distribute.
• Chop and Distribute: For an even distribution of flavour, chop your dried fruits well before incorporating them into your baking creations.
• Mix and Match: Combine different organic dried fruits to create unique flavour profiles and textures in your baked goods – try organic dried pineapple with organic dried blueberries or papaya for a total sweet sensation
• Adjust Sugar Content: Since organic dried fruits are naturally sweet, consider reducing the sugar content in your recipe to avoid overly sweet results.
• Soak dried fruits like Organic Goji Berries for a few hours before tossing in a large green salad so they are soft and chewy.

>>> Order Organic Dried Fruits Online Australia HERE

Sweet & Savoury Recipes

SAVOURY

Moroccan-Inspired Tagine with Dried Apricots & Chickpeas

Ingredients:

• 1 tbs Organic Olive Oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 cup Organic Dried Apricots, chopped
• 1 can Organic Chickpeas, drained & rinsed
• 1 cup vegetable broth
• salt & pepper, to taste

Method:

1. Heat the olive oil in a large skillet or tagine over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, cumin, ginger, cinnamon, and cayenne pepper, and cook for 1 minute more.
3. Add the chopped organic dried apricots, chickpeas, and vegetable broth to the skillet, and stir to combine.
4. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Cook for 15-20 minutes, or until the apricots have softened and the flavours have melded.
5. Season the tagine with salt and pepper to taste, then serve hot over couscous or with crusty bread on the side.

SWEET

Dried Fruit Compote with Orange Couscous

Ingredients:

• 2 cups of Organic Dried Fruits of your choice
• 1 tbs sugar
• 1 cinnamon stick
• 2 cups (480ml) water
• 1 cup (240ml) orange juice
• 1/4 cup (60 ml) water
• 1 cup Organic wholewheat couscous
• 1 orange rind, finely grated
• 1 tbs Organic Olive Oil
• 1 cup thick vanilla yoghurt
• 1/4 cup pistachio kernels, roughly chopped

Method:

1. For the compote, place organic dried fruits of your choice, superfine (caster) sugar, and cinnamon stick into a medium saucepan. Add the water and stir to dissolve the sugar. Cover and bring to a simmer over low heat. Cook for 5 minutes. Uncover and increase the heat slightly so it stays at a simmer. Cook for a further 15 minutes, stirring occasionally, until the fruit is very soft, and the liquid has reduced slightly. Place the compote into a bowl to cool.
2. For the couscous, combine the orange juice and water in a medium saucepan. Cover and bring to boil. Uncover briefly and add the couscous, put the lid back on, and swirl the saucepan to combine the ingredients. Stand for 5 minutes or until the couscous has absorbed the liquid. Uncover the saucepan and add the orange rind and olive oil. Use a fork to mix the orange and olive oil, and to fluff up the grains.
3. Serve the couscous topped with the fruit compote. Spoon the yoghurt on top, and sprinkle with pistachios.
4. Vegan option: Replace the dairy yoghurt with soy or coconut yoghurt.

Note: If you use dried pears, cut it into chunky pieces.

Tip: This dish can be served warm, at room temperature, or chilled. It also makes a delicious breakfast!