WHY YOU SHOULD ADD DRIED FRUIT TO YOUR BAKING RECIPES…

Did you know that if you add dried fruit to your recipes it can actually be better for you than fresh fruit. Dried fruit contains less water and is therefore a more concentrated source of nutrients.

The antioxidants in dried cranberries and grapes are twice as potent as in fresh fruit. Make sure you check the sugar content of some of them in particular cranberries, as they can be very high.

Fresh fruit can often sink to the bottom of batters.

Using dried fruit is a great addition to baked goods. 

Because dried fruits are very dense, if you substitute them into a recipe, keep in mind the ratio of, five to six pounds of fresh fruit is equal to one pound of dried.

Dried fruit is a great ingredient to have on standby for all sorts of dishes – from porridge toppings to tagines and stews.

Check the label when buying dried fruit. Some brands will soak the dried fruit in juice to add to the sweetness, but this will also increase the sugar content.

A 30g portion of dried fruit counts as one of your five-a-day – this is roughly equivalent to 80g of fresh fruit. 30g is approximately three tablespoons.