- Category
- Fruit
- State
- Dry
- Usual unit
- g
What it is
Dried peaches are peaches from which some of the water has been removed by drying. They are sold whole or in pieces and can be flexible and chewy, with a firmer texture than fresh fruit. Drying also makes their fruity sweetness more concentrated. They should not automatically be confused with dried apricots: the term used for dried fruit can refer to different fruits, so check the package to confirm which one you are buying. Dried peaches can be eaten as they are or added to sweet and savoury recipes.
When to use it
Use dried peaches when you want fruity sweetness without adding the moisture of fresh peach. They work in breakfasts, cereal mixes, fruit salads, yoghurt, breads and other baked goods. They can also add contrast to savoury dishes, including meat preparations, or be combined with other dried fruit. If a recipe needs a softer texture, cook them with liquid or soak them before adding them; doing so will change the moisture in the finished dish.
How to use it
Check that the package identifies the fruit as peach, then decide whether to leave the pieces whole or chop them. For breakfast, cereal, yoghurt and fruit salads, cut them to a suitable size and mix them in shortly before serving or while assembling the dish. In breads, fillings and other baked goods, chop and distribute them evenly so they do not clump together. For compote or cooked dishes, simmer them with liquid until they reach the softness you want; there is no single cooking time for every piece and recipe. In savoury dishes, start with a modest amount and taste for balance.
Flavour and texture
They have a sweet, fruity flavour reminiscent of peach, though drying makes it more concentrated than fresh fruit. Their texture is usually firmer and chewier, and pieces can range from flexible to drier or more wrinkled. Cooking or soaking softens them and adds moisture to a dish.
How to choose it
Check the package to confirm the fruit is peach, since the name for dried fruit can also be used for other fruits. Look for pieces with a reasonably even appearance and colour, without excessive wrinkling or visible signs of spoilage. Check the package condition and choose whole or chopped pieces to suit your intended use.
Storage
Keep them in a tightly closed container in a cool, dry place, protected from light and insects. A good seal helps prevent them from drying out too much; moisture can encourage mould. Check the package and follow the maker’s storage instructions, especially after opening.
Substitutions
In a recipe that can use dried fruit, dried apricots or prunes can stand in for dried peaches. The flavour, sweetness and texture will change, so adjust the amount to taste and consider whether the recipe needs extra liquid or a different cut.
Common mistakes
Confusing dried peaches with dried apricots without checking the package can change a recipe’s flavour. Adding large pieces without chopping them can make them unevenly distributed; storing them without a good seal can also cause excessive drying or spoilage.
Safety and allergens
Check the package and the fruit before use. Do not eat fruit with mould or other signs of spoilage, and follow the storage instructions on the package.
Culinary uses
- Dulzor y textura en desayunos, postres y masas
- Aporte frutal a platos salados y guisos
Recommended techniques
- Picar para mezclar en cereales, yogur, ensaladas o masas
- Rehidratar en líquido para preparaciones cocidas o compotas
Pairs well with
- Arroz y canela
- Cerdo y ciruelas secas
Frequently asked questions
Are dried peaches the same as dried apricots?
Not necessarily. The name used for dried fruit can refer to different fruits, so check the package to confirm it contains peach.
How can I soften dried peaches?
Soak them or cook them with liquid until they reach the texture you want. The amount of liquid and time depend on the recipe and how dry the pieces are.
How should I store dried peaches?
Keep them tightly closed in a cool, dry place, protected from light and insects, and follow the package instructions.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Estimated nutrition
- Fat
- 0 g
- Saturates
- 0 g
- Carbohydrate
- 62.5 g
- Sugars
- 40 g
- Fibre
- 7.5 g
- Protein
- 5 g
- Salt
- 0 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
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- La guía práctica para un buen maridaje - Industrias Espadafor S.A. espadafor.es/guia-para-un-buen-maridaje/
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- Orejones - Nova Terra Foods novaterrafoods.com/orejones-es/
- Food Allergies | FDA www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies
- Food Labelling for the Food Allergic Consumer | Food Allergy Research & Resource Program | Nebraska farrp.unl.edu/farrp-resources/consumers/food-labelling-food-allergic-consumer/
- Food allergies | Food Standards Australia New Zealand www.foodstandards.gov.au/consumer/foodallergies
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- Orejones | Gastronomía & Cía www.gastronomiaycia.com/orejones/
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- Orejón de albaricoque | Cómo elegirlos y conservarlos | Frutas | EROSKI CONSUMER frutas.consumer.es/orejones-de-albaricoque/como-elegirlos-y-conservarlos
- Confitería y cocina conventual navarra del siglo XVIII. Notas y precisiones sobre el "Recetario de Marcilla" y el "Cocinero religioso" de Antonio Salsete | OpenAlex openalex.org/W202059158
- - YouTube www.youtube.com/watch?v=rbIjufC5B9Q
- 32 recetas muy ricas de orejones de durazno compartidas por cocineros caseros- Cookpad cookpad.com/es/buscar/orejones%20de%20durazno
