Dried fruit is simply fruit with much of its water removed. That makes it compact, portable and useful in everything from lunchboxes and trail mix to baking and savoury cooking. It also means that portion sizes and labels matter: dried fruit contains less water than fresh fruit, so its energy and naturally occurring sugars are concentrated into a smaller amount.
This Australian dried fruit guide explains the main types, what to check on the ingredients list, sensible serving guidance and how to store dried fruit after opening.
What counts as dried fruit?
Common dried fruits include dates, raisins, sultanas, apricots, figs, prunes, cranberries, mango and pineapple. Drying methods vary by fruit and producer. Some fruit is sun-dried, while other products use controlled warm-air drying. The final texture can range from soft and chewy to firm or crisp.
Not every packet is made the same way. Some contain only fruit, while others may include added sugar, fruit juice concentrate, oil or preservatives. The ingredients list—not the picture on the front—is the fastest way to tell them apart.
Dried fruit versus fresh fruit
The central difference is water. Removing water reduces weight and volume, so 100g of dried fruit is not equivalent to 100g of fresh fruit. Compare products using the nutrition information panel and pay attention to both the stated serving and the values per 100g.
The Australian Dietary Guidelines identify 30g of dried fruit as one fruit serve, but classify dried fruit as an occasional alternative to fresh fruit. Fresh fruit remains the everyday option because of its water content and larger serving volume. See the official Australian serve-size guidance.
What to check on a dried fruit label
1. The ingredients
A short ingredients list makes it easier to understand what you are buying. For example, Aurum pitted Deglet Noor dates contain dates only—no added sugar, sulphites, oil or preservatives.
2. Added sugar versus naturally occurring sugar
Fruit naturally contains sugar. “No added sugar” means no sugar has been added during processing; it does not mean the product is sugar-free. Sweetened cranberries and some dried tropical fruits may contain added sugar, so check the ingredients and nutrition panel rather than assuming.
3. Preservatives and sulphites
Sulphites are commonly used in some dried fruits, particularly to help preserve colour. They must be declared on Australian food labels when required by the Food Standards Code. People who want an additive-free product should check the ingredient and allergen statements carefully.
4. Serving size
Manufacturer serving sizes can differ. For a fair comparison between brands, use the per-100g column, then choose a portion appropriate for how you are eating the product.
Popular dried fruits and how to use them
| Dried fruit | Typical texture and flavour | Useful for |
|---|---|---|
| Dates | Soft to tender-firm; caramel or honey notes | Snacking, baking, sauces, energy balls and stuffing |
| Raisins and sultanas | Small, chewy and sweet | Cereals, fruit loaves, salads and trail mix |
| Apricots | Chewy with sweet-tart flavour | Lunchboxes, tagines, baking and cheese boards |
| Figs and prunes | Dense and chewy; figs contain small seeds | Baking, compotes, porridge and savoury dishes |
| Cranberries and tropical fruit | Varies widely by brand | Granola, baking and snack mixes—check for added sugar |
How to use dried fruit without overcomplicating it
- Breakfast: chop a small amount into oats, muesli or yoghurt.
- Baking: add dates, raisins or apricots to muffins, loaves and cookies.
- Savoury cooking: use chopped dried fruit in grain salads, tagines, stuffing and sauces.
- Snacks: pair dried fruit with nuts or seeds rather than relying on a very large portion of fruit alone.
- Blending: soak firmer fruit briefly in warm water before processing into a paste or energy-ball mixture.
How to store dried fruit
Follow the storage directions and best-before date on the packet. After opening, close the pouch tightly and keep it in a cool, dry place away from heat and direct sunlight. Refrigeration can help maintain the quality of opened dried fruit for longer, particularly in warm or humid conditions. If you add water to rehydrate dried fruit, treat it as perishable and refrigerate it. For general guidance, see CSIRO food-handling advice.
Why dates deserve their own place in the pantry
Dates work as both a dried fruit snack and a practical ingredient. Deglet Noor dates have a tender-firm texture and clean honey-caramel flavour, making them easy to chop for baking while still pleasant to eat from the pouch. Aurum’s dates are grown and processed in Tunisia, packed into retail pouches in Australia and dispatched from NSW.
Explore next: Shop pitted Deglet Noor dates · Compare Deglet Noor and Medjool dates · Browse dried fruit and date recipes