Many people are easy to confuse dried fruit with preserved fruit, but in fact, there are obvious differences between the two in the production process, taste and flavor.

The dried fruit is made of fresh fruit as raw material and is made by natural drying or low temperature drying process. No additional sugar (or a small amount) is added during the production process, so as to retain the nutrients and natural flavor of the fruit to the greatest extent. The taste is dry and chewy, and the moisture content is very low, which is convenient for long-term storage and carrying.

However, the core of preserved fruit depends on the sugar pickling process, adding a large amount of crystal sugar or white granulated sugar, locking water through sugar, the taste is soft and waxy, the sour and sweet degree is higher, the moisture content is higher than the dried fruit, and the flavor is more rich. From the category point of view, dried fruits are common raisins, dried mangoes, dried strawberries, dried figs, etc., mostly complete pulp or dried after cutting. Preserved fruit is mainly pecked and cut with honey stains, such as apricot preserved and crabapple preserved.

In short, dried fruit is "natural drying and flavor locking", while preserved fruit is "honey stains and flavor locking", which is suitable for different eating scenes and taste preferences.