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Dried fruits are like the road-trip version of fresh fruit — concentrated, travel-ready, and full of character. If you want a snack that’s portable, long-lasting, and naturally sweet, dried fruits should be on your radar. In this guide I’ll walk you through some standout products, including popular Forest Feast varieties, plus practical tips for buying, storing, and enjoying them. Whether you’re after a lunchbox upgrade or a speedy baking ingredient, you’ll find useful ideas and comparisons here.
Forest Feast has a knack for turning fresh fruit into intensely flavorful snacks. The brand’s dried peeled Williams pears, pineapple slices, Fair Trade mango slices, mixed berries & cherries, and orchard prunes are all designed to keep texture and taste front and center. Many people choose these options because they strike a balance between sweetness and natural fruit character, without feeling like candy. Think of them as fruit with personality — chewy where it should be, tender where it counts.
These dried peeled Williams pears typically come in a roughly 4.2 oz pack, making them a neat single-serve or multi-snack item. The pear slices tend to be tender and slightly syrupy in flavor — like a pear that’s been gently concentrated rather than desiccated. They’re a great option if you want something milder than tropical dried fruits.
Try them with toasted nuts and a smear of cream cheese on whole-grain crackers, or chop them into hot porridge for a naturally sweet twist. They also make lovely additions to charcuterie boards where you want fruit that won’t overpower cheese with tartness.
Dried pineapple slices in a 4.2 oz pack deliver a punch of tropical sweetness with a hint of tang. They’re chewier and bolder than pears, and their bright acidity makes them stand out in mixes and recipes. If you like flavor that wakes your palate up, pineapple is a go-to.
Slice them thinly to fold into granola or trail mix, or rehydrate briefly in warm water and toss into a mango salsa for a chewy contrast. They’re also brilliant grilled briefly to caramelize the sugars, then chopped over vanilla ice cream for a quick dessert.
Fair Trade dried mango slices (about 4.2 oz per pack) combine sweet, sunny flavor with an ethical sourcing promise. The Preda Fair Trade label signals that growers and pickers get a fairer deal, which matters to many shoppers. Texture-wise, these mango slices are soft but substantial — a fruity chew that still tastes luxuriously like fresh mango.
Eat them straight as a snack, chop them into chicken salad for a sweet twist, or fold them into coconut rice for tropical dinner vibes. They’re a pantry shortcut when you want mango’s flavor without dealing with pit or ripeness timing.
The berries & cherries mix often comes in a roughly 6.0 oz pack and offers a medley of sweet, tart, and bright notes. Dried berries and cherries are compact flavor bombs: a little goes a long way in salads, baked goods, or cereal. This mix is ideal when you want variety in one scoop.
Sprinkle it on yogurt, fold it into muffins, or rehydrate a small amount and use it as a topping for panna cotta. The tartness from cherries balances sweeter pieces and keeps your taste buds interested.
Orchard prunes commonly come in a 7.1 oz pack, offering a soft, syrupy chew with deep sweetness. Far from the bland stereotype, modern prunes are versatile: they add moisture to baked goods, depth to savory sauces, and subtle caramel notes to breakfasts.
Instead of reaching for sugar, try pureeing prunes into a baking batter to replace some fat and sugar. Or simmer them with red wine and spices for a rich sauce to serve over roasted pork or game. They’re culinary workhorses disguised as snacks.
While the Forest Feast range is strong, it’s worth exploring other dried fruits like dates, apricots, figs, and raisins. Dates are caramel-like and ideal for energy bars; apricots bring bright tangy notes that are great in savory tagines; figs offer a seedy texture and honeyed flavor for cheese pairings; raisins are everyday staples for oatmeal and baking. Think of this wider palette as options on a paintbox — each color (or fruit) changes the mood of your dish.
When shopping, look beyond pretty packaging. Check the ingredient list for added sugars, preservatives like sulfur dioxide (if you’re sensitive), and oils. The shortest ingredient lists usually mean the purer the product. For concentrated sweetness without the sugar-syrup hit, look for items labeled “unsweetened” or “no added sugar.”
Certifications like Fair Trade (as with some mango slices) or organic seals can indicate ethical or farming practices that align with your values. Country of origin can also hint at flavor characteristics — tropical fruits from equatorial regions often have a different profile than those grown elsewhere.
Dried fruit is concentrated in calories compared to fresh: a typical serving is about 1 ounce (roughly 28 g) — about a small handful. For context, a 4.2 oz pack like the dried mango or pineapple contains about four servings, while a 7.1 oz pack of prunes is closer to seven servings. If you’re watching calorie intake, measure by ounces rather than eyeballing.
Pair dried fruit with protein or fat to slow sugar absorption and keep you full longer. Try a 1 oz portion with a tablespoon of peanut butter, a small handful of nuts, or a serving of Greek-style yogurt. That combo turns a quick sugar hit into a sustaining snack.
Most dried fruits keep well for months in a cool, dark pantry in an airtight container. However, if you live in a warm or humid climate, storing them in the fridge can extend freshness and prevent sticky clumping. For longer-term storage, you can freeze dried fruit: measure portions into freezer bags and pull out what you need.
Look for off smells, obvious mold, or an unpleasantly hard texture. A slight tackiness is normal, but if pieces are rock-hard or smell fermented, it’s time to toss them. Proper sealing and brief refrigeration after opening will help maintain texture and flavor.
Mix 1/2 cup rolled oats with a 1 cup milk substitute, a 1 oz handful of dried berries & cherries, and a touch of honey. Let sit overnight. In the morning, the dried fruit will have plumped slightly and infused the oats with flavor — a hands-off breakfast that tastes like you worked on it for hours.
Process 8 oz of pitted dates with 2 oz of dried mango slices, a pinch of salt, and 1/2 cup nuts until sticky. Press into a pan, chill, and cut into bars. These make portable, no-bake energy bites perfect for hikes or busy afternoons.
Sauté shallots, add a cup of stock and a handful of chopped prunes, then simmer until thick. Finish with a splash of red wine and a knob of butter for a sauce that elevates roasted meats with sweet depth.
Tropical fruits like mango and pineapple often taste sweeter and tangier due to naturally higher sugar content, while apples and pears have milder sweetness and a subtler profile. Prunes and dates can be very sweet and syrupy, making them ideal as natural sweeteners in recipes. Consider what role you want the fruit to play: accent, sweetener, or texture?
If your recipe needs chew, pick mango, pear, or apple slices. If you need a jam-like binder for bars, dates or prunes are better. For bursts of tartness that contrast sweetness, berries and cherries are the way to go. Matching texture to purpose is as important as matching flavor.
When shopping for dried fruits, compare unit price in ounces rather than package price. A larger 7.1 oz pack might appear pricier but can be cheaper per ounce. Look for promotions on multi-packs if you use dried fruit regularly. Also check specialty and health-food aisles for less common options like sulfur-free apricots or organic figs. If ethical sourcing matters, seek Fair Trade or producer information on the label.
Some dried fruits are processed in facilities that also handle nuts, so read allergen statements carefully. Sulfites are commonly used to preserve color in certain dried fruits — if you’re sensitive, seek out “no added sulfites” or organic alternatives. For low-FODMAP diets, portion size matters: stick to one ounce servings or consult a dietician for tailored guidance.
Choosing the right dried fruit is more about matching personality than finding a single “best” option. If you want candy-like sweetness for a pick-me-up, reach for mango or pineapple. For cooking depth, prunes or dates will serve you well. And if variety is your jam (quite literally), a berries & cherries mix provides bright, tart contrast in one convenient pack. Keep an eye on portion sizes in ounces, read labels, and don’t be afraid to experiment — dried fruit can transform simple meals into memorable ones.
Dried fruits are an easy way to add sweetness, texture, and nutrition to your day. From Forest Feast’s pear and pineapple slices to Fair Trade mangoes, berry mixes, and orchard prunes, each option brings something different to the table. Use them thoughtfully: measure by ounces, pair with protein or healthy fats, and match texture to your recipe. With a little planning, these shelf-stable gems can level up snacks, breakfasts, and meals without much effort. So next time you open your pantry, think of dried fruit as your culinary Swiss Army knife — small, versatile, and ready to help in a pinch.
| Dried Fruits | Price | |
|---|---|---|
| Forest Feast Dried Pineapple Slices - 120 G | £ 3,99 | |
| Forest Feast Preda Fair Trade Dried Mango Slices - 120 G | £ 3,99 | |
| Forest Feast Berries & Cherries Dried Berry Mix - 170 G | £ 4,47 | |
| Forest Feast Dried Peeled Williams Pears - 120 G | £ 4,47 | |
| Forest Feast Orchard Prunes - 200 G | £ 4,99 |
