Dried apples

Drying is one of the oldest methods of processing fruit. Dried apples were harvested by people in the Stone Age, and then in the 12th century BC. e. they gained popularity in ancient Egypt. It is known that ancient women took apple slices, strung them on laces, and then tied them under the roof slope. Thus, the moisture from the apples evaporated, but they still contained sugars and other nutrients.

In fact, dried apples are rich not only in vitamins, but also in fiber, protein, catechins, acids, essential oils, flavonoids, phytoncides, pectins, and dietary fiber.

To date, drying apples is also very common, because with this method of storage, apples remain much more useful trace elements than when cooking jam.

In cooking, dried apples are used to make compotes, fruit salads, jellies, mousses; as a filling for pies, additives to dough and creams.