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Dried Peaches

An Introduction
Dried peaches are moist, delicious, and full of potassium. Dried peaches make an excellent snack alone or mixed into your own homemade trail mix or granola. It's a great tasting product for baking and as an ingredient in salads.

As an ingredient dried peaches have a natural affinity to exotic spices - cardamom, ginger, saffron, cumin, curry and coriander. Thus it may be said that dried peaches makes for convenience, added value and versatility.


What are Peaches?
The soft juicy fruit of a small Chinese tree (Prunus persica) widely cultivated throughout temperate regions. Peaches have yellow flesh, downy, red-tinted yellow skin and a deeply sculptured stone containing a single seed.

The fleshy, juicy exterior of the fruit is edible; the hard interior is called the stone or pit. In freestone types, stones separate easily from ripe flesh; in clingstone types, the flesh adheres firmly to the stone. Thousands of varieties have been developed. Peach skin is downy or fuzzy; smooth-skinned peaches are nectarines. Peaches are widely eaten fresh and are baked in desserts. Canned peaches are a staple commodity in many regions. Related plants include almond, plum, and cherry.

The modern botanical as well historical consensus has that they originated in China and were later introduced to Persia and the Mediterranean region along the Silk Road before Christian times.


How to Dry Peaches? - For peaches and also for other fruits seven easy steps from selection to storage
Drying is by far the simplest and most natural method of preserving food," writes Carol W. Costenbader, in The Big Book of Preserving the Harvest, from which these instructions for how to go about drying your own are drawn.

  • Select the Fruit - Use only blemish-free fruits that are fully ripe but not overly ripe.
  • Prepare the Fruit - Wash, pit and slice the fruit. The smaller the pieces, the quicker they will dry. But keep all pieces uniform in size so they’ll dry at the same time.
  • Pretreatment - To preserve the color of the fruit, blanch or dip the fruit slices before drying them.
    Pectin dip the peaches. Mix 1 box of powdered pectin with 1 cup water. Boil together for 1 minute, then add 1/2 cup sugar and enough cold water to make 2 cups.
  • Drying
    • Sun Drying
      a) Spread on screen for two to four days, turning slices over half way through the drying process.
      b) Bring inside at night to keep dew from collecting on the fruit.
      c) This method works best in climates with 100 degree heat and low humidity. Otherwise use caution, or try the oven.
    • Oven Drying
      a) Place fruit directly on racks or first spread 100 percent cotton sheet or cheesecloth over oven racks.
      b) Preheat oven to 145 degrees, propping door open with wooden spoon to allow steam to escape.
      c) Allow 4 to 12 hours to dry the fruit.
      d) Food should be dry but pliable when cool. Test a few pieces to see if the batch is ready
  • Post Drying
    Put food in a big dry open pot in a warm, dry, airy location. Stir once or twice a day for 10 days to two weeks.
  • Pasteurize - If you want to store the dried fruit for any great length of time, it is best to pasteurize the slices to destroy any insect eggs. To do this, when drying is complete, freeze the fruit for several days at zero degrees in a deep freeze (the freezer compartment of a refrigerator won’t do), or heat in a 175 degree oven for 10-15 minutes
  • Storage - Store in airtight ziplock bags or glass containers kept inside paper bag to protect from light. Store in cool dry place. Since a refrigerator is cool and moist, keep the dried fruit there only in the heat of summer, but make sure the package is air tight.
Dried Peach Recipes
Dried Peach is an incredibly versatile ingredient that goes well with sweet and savory foods from a wide variety of world cuisines, including Spanish tapas, Asian stir fries, and Indian curries.

Health Tips

  • Red-pigmented beta-carotene is a powerful member of the antioxidant family. Visible in the vibrant orange color of dried peaches, beta-carotene is transformed to vitamin A in the body.
  • Vitamin A plays a crucial role in maintaining the skin, internally and externally, as well as in protecting the eyes, building strong teeth and bones and healthy hair. Additionally, research indicates that vitamin A has been linked to reduced rates of cancer and heart disease. Just one serving of peaches contains six percent of the U.S. RDA for vitamins.
  • Vitamin C boosts the immune system, promotes healing and helps prevent cancer, heart disease and stroke. This aggressive antioxidant is essential to optimum health and peaches can help. One half-cup serving of canned peaches contains eight percent of the U.S. RDA.
  • Research indicates that vitamin E is particularly effective in preventing heart disease and breast cancer. While vitamin E is primarily found in vegetable oils, nuts, seeds and wheat germ, California peaches contain a significant amount. In a study conducted one half-cup serving of canned peaches contributes up to 24% of the U.S. RDA for vitamin E.
  • Peaches offer a source of carbohydrates, protein, dietary fiber, vitamin C and vitamin A. This nutritious fruit also contains boron, known to boost estrogen levels in postmenopausal women, stimulate the brain, and aid in prevention of osteoporosis.

Serving Tip
Dried peaches, slightly plumped, can be used in quick breads, chutney, cobblers, cookies, granola and pies.

Double Peach Mousse

  • 1 1/2 cups dried peaches (about 8 ounces)
  • 1 1/2 cups water
  • 1/2 cup peach liqueur (do not use peach brandy)
  • 1 tablespoon unflavored gelatin
  • 3 large eggs, separated, room temperature
  • 1/2 cup plus 3 1/2 tablespoons sugar
  • 2 cups chilled whipping cream
  • Pinch of cream of tartar
  • Fresh mint sprigs


  • Combine dried peaches and water in heavy medium saucepan. Let stand 30 minutes. Bring to boil. Reduce heat and simmer gently until peaches are very soft, about 20 minutes.
  • Meanwhile, place 1/4 cup peach liqueur in small bowl; sprinkle gelatin over. Set aside to soften. Beat 3 egg yolks, 1/2 cup sugar and remaining 1/4 cup peach liqueur in top of double boiler until light in color. Set over simmering water and stir until thick enough to coat back of spoon when finger is drawn across (do not boil), about 2 minutes. Transfer to small bowl.
  • Add gelatin to hot peach mixture and stir until dissolved. Transfer to processor and puree until smooth. Pour into large bowl. Cool to room temperature, stirring occasionally (do not let peach mixture set up.)
  • Add custard to peach mixture and whisk to combine. Using electric mixer, beat cream in medium bowl to soft peaks. Mix 1/3 of whipped cream into peach mixture to lighten. Gently fold in remaining cream in 2 batches.
  • Using clean dry beaters, beat egg whites and cream of tartar in another medium bowl until frothy. Gradually add remaining 3 1/2 tablespoons sugar and beat until smooth, glossy and almost stiff but not dry. Fold 1/3 of whites into peach mixture to lighten. Gently fold in remaining whites in 2 batches. Cover bowl with plastic and refrigerate mousse 8 hours or overnight.
  • Spoon mousse into pastry bag fitted with large star tip. Pipe mousse into goblets or wine glasses. Top mousse with fresh mint sprigs and serve
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