Fruits

Unopened and kept in a cool, dry place, our shelf-stable fruit products can last for up to 30 years (depending on fruit type). After opening, exposure to air and moisture will affect how long the fruit stays at its best. For long-term food storage, fruit should be kept in an airtight container.

Freeze-dried fruit is processed by first freezing the fruit, then sublimating the moisture out of it at low pressure. This helps it keep its original shape and flavor, and the result is lightweight and rehydrates quickly. 

Dehydrated fruit is dried with heat, which gives it a firmer, chewier texture. Both are shelf-stable and useful, but they offer different textures depending on how you plan to use them.

To rehydrate, place the fruit in water and let it absorb moisture until it softens. This usually takes a few minutes, depending on the fruit. Warm water can speed up the process, while cold water works more slowly. Once softened, drain excess water and use the fruit right away in meals or snacks.

As emergency food, fruit that’s been freeze-dried is a strong choice because it is lightweight and easy to prepare. It can be eaten dry or rehydrated with water. Dehydrated fruit is also useful since it can be eaten as is and adds variety to stored food. Many people keep both types to cover different needs.

After opening, keep fruit in airtight containers to protect it from air and moisture. Store it in a cool, dry area away from light and heat. Avoid leaving containers open for long periods. Dividing fruit into smaller portions for daily use can help protect the rest from repeated exposure.

Freeze-dried and dehydrated fruits are easy to use in daily meals. Add freeze-dried apples or freeze-dried strawberries to cereal, yogurt, or baked goods. When hiking or camping, freeze-dried fruit makes for a perfect snack or trail-mix addition.

Freeze-dried fruit offers a lighter texture, while dehydrated fruit has a denser bite. Having both types of fruit for food storage adds variety to your selection.