Dry Fruits

Dry Fruits (Dried Fruits) are fruits from which the majority of water content is dried up or removed either naturally through sun drying or through use of specialized dryers or dehydrators. Dry fruits are very prominent and famous because of their high shelf life, nutritious value and health benefits. Today dry fruits is produced in most regions of the world and consumption occurs across all cultures and traditions. Fruits can be dried whole, halves or as slices. Alternatively they can be chopped after drying and made into pastes or concentrated juices. Dry fruits are widely used by the confectionery, baking and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings and food for infants and children. Traditional dry fruits have a low to moderate Glycemic Index (GI) with high fiber content. In India the term “Mewa” is also used to refer to Dry Fruits in general. Here we discuss few basic dry fruits classified as under:

  1. Akhrot / Akhroat (Walnut)
  2. Anjeer (Fig)
  3. Arrarot (Arrow Root)
  4. Badaam (Almonds)
  5. Chilgoza (Pine Nuts)
  6. Chironji / Charoli (Cudpah Nut & Pistachio Soft)
  7. Kaju (Cashew Nut)
  8. Khajur (Dates)
  9. Kharik / Chuaara (Dried Dates)
  10. Khubani / Jardaloo (Apricot)
  11. Kishmish (Currant / Raisin)
  12. Makhana (Fox Nut / Lotus Seeds Pop)
  13. Mishri (Rock Candy / Rock Sugar) / Taal Mishri (Palm Candy)
  14. Munakka (Sultana – Black Currant / Black Raisin)
  15. Pahadi Badaam / Pingal Phal (Hazelnut)
  16. Pista (Pistachio Nuts)
  17. Shahbalut (Chestnut)
  18. Sookha Alubukhara (Prunes)
  19. Supari (Betel Nut / Areca Nut)