The use of freeze-dried fruits dates back to the 15^th century, when the Incas discovered that leaving their fruits to freeze and then dry out at the high altitudes the Andes created a dried fruit that was tasty, nutritious and easy to store for a long time.

The modern freeze-drying process has allowed for a wide range of uses, including ice cream that that has been eaten in space, as well as fresh, flavorful fruits that have been enjoyed at the top of Mount Everest. Clearly, freeze-dried foods have numerous applications that are only limited by your imagination. Moms will be happily surprised when their kids request freeze-dried fruit for their lunchboxes, never knowing how healthy such a sweet tasting food truly is for them. And when added to their morning yogurt, they’ll leave the house full of energy and ready to take on the day. 

Besides convenience, freeze-dried fruits retain their natural composition, ensuring that they maintain their inherent vitamins and nutrients, plus, they are low in calories and are great source of fiber and antioxidants. They also have a shelf life of up to 30 years, making them a great addition to any food storage program. Freeze-dried fruits can be rehydrated with warm or cold water, making them easy to prepare and enjoy. Some of the best fruits to freeze-dry are raspberries, bananas, blueberries, apples, mangos, pineapples, blackberries and strawberries, to name just a few.

Freeze-dried fruits are a great way to add nutritious flavoring to cereal, oatmeal, muffins, pancakes, waffles, cookies, cobblers, smoothies and trail mix. Their versatility and light weight make them a favorite for hikers, mountain climbers, bikers, campers, fishermen, hunters and just about anyone who enjoys a healthy and flavorful boost to their meals and snacks, wherever they choose to enjoy them.

If you have never cooked with freeze-dries fruit, here are two great, easy to prepare recipes that will surprise you with their fresh taste and ease of preparation:

Another added benefit to using freeze-dried fruits in your meals on a regular basis is the low to no waste factor. Studies have shown that Americans waste up to 40% of their food. That totals out to 1.3 billion tons of food per year, costing a combined total of over $680 billion annually, or approximately $1,600 per family. A vast majority of our wasted food is attributed to spoilage. That’s why using freeze-dried fruits that can last up to 30 years is a great way to conserve food and money.

You can also enjoy freeze-dried fruit as a way to add a new spin to your old favorites. Experiment on your tried and true recipes—like chocolate chip cookies—by adding a cup of rehydrated blueberries or strawberries and you’ll pleasantly experience a whole new taste sensation. Not only will your meal be healthier and tastier, it will open your eyes to all kinds of future possibilities with other favorite recipes.

There’s one last use for freeze-dried fruits we haven’t mentioned yet. Freeze-dried fruits are excellent in beverages for grown-ups—with or without alcohol. Everything from Mango Margaritas to Strawberry Daiquiris can be made with rehydrated freeze-dried fruits. Or, try a tropical Mai Tai or a Strawberry Margarita, both are easy to stir up year round when you have freeze-dried fruit in your cupboard. All you’ll need is some Hawaiian music to make a November indoor beach party seem like summer.

As you have just discovered, keeping plenty of your favorite freeze-dried fruit on hand can open the door to fresh and fruity meals and drinks. The more you use freeze-dried fruit, the more ways you’ll discover their true versatility.