Squash Soup with Spiced Fruit Chutney
A wonderfully creative addition to your Thanksgiving dinner, or just a nice way to warm up on a cold November night!
In-Season: Dried Fruit
As Michiana residents, we delight in the ever-changing seasons and the long list of seasonal produce we look forward to each year. Although there is not much produce to indulge in during the winter, we find joy in the jars of our preserved harvests, shop at farmers markets for greenhouse goodies and reach for the dried fruit and nuts in the back of the pantry.
While often considered simply as an addition to granola and trail mix, dried fruit can add excitement and interesting textures to our winter meals. Fruits are dried in the sun or a dehydrator, or freeze-dried. They are dried whole, in halves or sliced (depending on the variety). These processes have been used for thousands of years, retaining the flavors and nutritional attributes we love so much while extending the shelf life of produce known to spoil quickly.
Raisins
Raisins are dried grapes. They come in various shapes, sizes and colors, depending on which type of grape is used. The common variety is dried in the sun and is very sweet. “Golden raisins” are made from the same grape but dried in large dehydrators and treated with sulfur dioxide, resulting in a lighter color, juicier product and fruitier flavor. Soft and chewy in texture, they pair well with salads, roasted vegetables and baked goods. Store in an airtight container in a cool, dark place. Consume within 6 months for peak flavor.
Dried Figs
You’ll likely see dried Black Mission and Turkish figs on the grocery store shelf. Both varieties are sweet and chewy, with pleasant honey/caramel undertones. While similar in flavor, Black Mission figs are chewier and more robust, so they can hold their own in a range of dishes. Turkish figs are softer and creamier, lending more to jams and baked goods. A white powdery coating is often seen on the outside of dried figs, caused by natural sugars crystallizing on the skin during the drying process. Store dried figs of any variety in an airtight container in a cool, dry place for up to 12 months.
Dried Stone Fruit
Dried apricots are sweet with tart undertones, and their dense flesh becomes jammy when cooked, making them ideal for spreads, jams or baked goods. Prunes (dried plums) taste rich and sweet, with notes of caramel. They are sticky in texture and great for baked goods or on their own for an intense dose of fiber. Dried cherries are the perfect blend of sweet and sour. They are delicious in salads, baked goods and savory dishes. Dried mango tastes tropical, tangy and sweet, with an extra chewy texture. That intense chewiness makes them harder to cook, so they are best enjoyed on their own.
Dates, the tropical fruit from date palm trees, are often described as “nature’s candy.” They are incredibly sweet, with notes of molasses, jammy in texture, and high in fiber and antioxidants. Their naturally occurring sugars make them a common substitute for processed sugar. Use them in baked goods or savory dishes, or stuff them with cheese as a delectable snack.
Store unopened dried stone fruits in an air-tight container in a cool, dark place for 2–3 months. Once opened or to prolong freshness, store in an air-tight container in the refrigerator.
Dried Berries
Dried cranberries, although not as tart as the fresh variety, have a hint of sweetness, along with tangy and sour flavors. They are great in sweet and savory dishes and add an exciting texture and flavor to sandwiches, wraps and salads. Dried blueberries are sweeter than their fresh counterparts, and their taste and texture are similar to raisins. They can be used in sweet and savory dishes. Dried currants are similar to raisins and dried blueberries in color and texture, but their small size packs more tart berry flavors, thanks to the tannins in fresh currants. Dried currants are often used in jams, breads, cakes and cookies. These fruits can be stored 6–12 months in an air-tight container in a cool, dry place, or longer if stored in the refrigerator or freezer.
Apples and Pears
Apples and pears become soft and pliable once dried, with an intensified flavor of the variety being used. Because of their unique texture, dried apples and pears are not cooked in recipes often and are best enjoyed as a nutritious snack, on a charcuterie board or mixed into yogurt or oatmeal. They can be stored 6–12 months in an air-tight container in a cool, dry place, or longer if stored in the refrigerator or freezer.
Ashley Swartzendruber is Edible Michiana’s recipe editor, stylist and photographer based in Goshen, Indiana. She can be found cooking, eating and photographing local food in her home or exploring Michiana with her family. You can find more of her photos, styling and motherhood musings on her Instagram @mywildhaven.
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