The Truth About Dried Fruits: What You Need to Know This Tu B'Shvat

The celebration of Tu B'Shvat is just around the corner. To prepare, we're bringing you essential insights on dried fruits, a beloved option for many. Raisins, prunes, and dried apricots are rich in nutrients that benefit our health, like antioxidants and dietary fiber, but it's crucial to consume them in moderation for reasons outlined below.

First, a few positive notes on them:

Raisins - They are high in vitamin B6, potassium, which helps maintain healthy blood pressure, iron, and antioxidants.

Prunes - They are abundant in potassium and antioxidants and support regular bowel function.

Dates - Among dried fruits, dates are the recommended choice, as their drying process does not involve added sugars, preservatives, or other additives. Dates contain natural sugars, minerals, high levels of iron, magnesium, dietary fiber, antioxidants, and vitamins E and B.

Apricots - You can find iron and potassium in significant amounts here, along with beta carotene, an important antioxidant also found in carrots that helps maintain your immune system.

Why should you be cautious and avoid excessive consumption of dried fruits? Here are some facts you shouldn’t miss:

Fact 1

Manufacturers use sulfur to stabilize the color of the fruit, a gas with a strong and unpleasant smell resulting from oil combustion. Excessive sulfur consumption can lead to various illnesses and bodily pains, particularly respiratory issues.

Fact 2

Manufacturers add an agent called glycerin to dried fruits, which (yes, you're right) is also included in soap production to unify fat molecules.

While glycerin retains the fruits' moisture, you must ensure their kosher certification, as manufacturers sometimes use glycerin derived from non-kosher sources, mainly pigs.

Fact 3

Many artificial colors are added to dried fruits to make them look 'radiant,' but they can cause a range of health problems, such as respiratory issues, shortness of breath, severe headaches, migraines, and stomach pains.

Fact 4

Believe it or not, to mask the smell and taste of sulfur added by manufacturers, they use additional flavoring agents, each having a ‘special’ role in harming your health. Although they extend the fruit's shelf life and improve its appearance and taste, they deplete the fruit of its enzymes, leaving them nearly devoid of 'substance.'

If you've decided to consume them and promise not to overdo it, here's a recipe for a nut and dried fruit cake you simply must try:

3 cups of nuts and dried fruits of your choice: prunes, apricots, dates, raisins, cranberries, pecans, walnuts, and more.

Half a cup of silan/brown sugar

1 cup of spelt flour or regular flour

3 eggs

A dash of cinnamon

Mix all the ingredients together, place in cake pans, and bake for 50 minutes.

Cool and serve.