Dried fruit is fresh fruit with most of its water content removed, by sun-drying or commercial dehydration, which concentrates its sugars and extends its shelf life well beyond that of the fresh fruit.
Common types include raisins, prunes, apricots, apples, cranberries, mango, pineapple, and dates, each with a chewy texture and a more concentrated flavor than its fresh counterpart. It can be eaten as a snack, rehydrated for baking, simmered into compotes and jams, or added to grain salads, tagines, and curries for a savory-sweet contrast.
Use varies by cuisine: dried apricots and dates go into Middle Eastern rice pilafs and stews, mango fruit leather (aam papad) is a popular Indian snack, and raisins and currants are common in Mediterranean breads and pastries.
Rehydrate dried fruit in warm water or juice before baking with it, and keep it in an airtight container away from heat and light to preserve texture and flavor.