Dried fruit preserves rely on a core processing technique involving “sugar soaking/sugar boiling plus drying.” During processing, large amounts of sugar (such as sucrose and syrup) are added, and some products also contain preservatives and colorants. Their nutritional profile is primarily characterized by “high sugar content and minimal residual nutrients.”

1. Major nutritional components

Small amounts of dietary fiber: Dietary fibers (such as cellulose and pectin) found in fresh fruits are partially retained during sugar cooking and drying processes.

Trace minerals: Minerals naturally present in fruits, such as potassium, calcium, and iron (e.g., iron found in apricots).

High Sugar Content: This is the core “nutrient” (actually an added ingredient) of dried fruit. The sugar content typically ranges from 60% to 80% (for example, 100g of dried mango contains about 70g of sucrose), which is significantly higher than that found in fresh fruits (around 10% to 15%).

2. Nutritional advantages

The texture is soft, chewy, and sweetly fragrant, perfectly satisfying your craving for sweets. Thanks to its high sugar content and high osmotic pressure, it boasts a long shelf life and is convenient for storage.

Dried fruits are primarily produced through “physical dehydration methods—sun-drying, hot-air drying, and vacuum freeze-drying”—with no added sugars, salts, or additives (pure dried fruits). At their core, they represent a concentrated version of fresh fruit, preserving the fruit’s natural nutritional characteristics.

1. Key nutritional ingredients (concentrated and comprehensive)

High in dietary fiber: After fresh fruits are dehydrated, their fiber content remains intact and is highly concentrated. The dietary fiber content in 100g of dried fruit is roughly 3 to 5 times that of the corresponding fresh fruit—for example, while 100g of fresh apples contain 2.4g of fiber, 100g of dried apples contain 9g of fiber—effectively promoting intestinal motility.

Concentrated minerals: Minerals such as potassium, magnesium, iron, and zinc become more concentrated as the water content decreases.

Partial vitamin retention: The vitamin retention rate depends on the dehydration process.

Natural sun-drying / hot-air drying: This process results in a loss of 50% to 70% of vitamin C and anthocyanins, but fat-soluble vitamins (such as provitamin A β-carotene) are relatively well preserved (e.g., in dried mangoes).

Natural Sugars: The sugar content is approximately 30%–50% (e.g., 100g of freeze-dried blueberries contains 40g of natural fructose/glucose). The calorie count is moderately high (about 250–300 kcal per 100g), but no added sugars are present, making the sugar source more naturally derived.

2. Nutritional advantages

High in nutritional density: For the same weight, it contains significantly higher levels of dietary fiber and minerals than fresh fruits, making it an ideal portable nutritional snack—perfect for replenishing energy after exercise or as a quick outdoor snack.

Fruit cubes are not an independently processed category; rather, they represent the diced form obtained after fruit preserves or dried fruits have been sliced. Their nutritional value depends entirely on whether the original processing method was for fruit preserves or dried fruits. They can be categorized into two types:

1. Dried fruit chunks (no added sugar, nutritionally similar to dried fruit)

Processing Basics: Made from natural dried fruits (such as dried apples, dried cranberries, and dried pears), cut into small cubes measuring 0.5–1 cm in size, with no added sugar, salt, or additives.

Main nutritional components: Consistent with the original dried fruit, these products are rich in dietary fiber (e.g., 100g of diced apples contain 8.5g of fiber), concentrated minerals (e.g., cranberry cubes provide potassium and manganese), and partially retained vitamins (which are better preserved in freeze-dried varieties). The sugar content comes from the fruit’s natural sugars, accounting for approximately 30% to 45%.

Suitable applications: Often used as a baking ingredient (added to bread, cookies, and cakes), as a breakfast topping (mixed with oatmeal or yogurt), or simply enjoyed by directly combining with nuts. It offers a balanced nutritional profile and is convenient to incorporate into various dishes.

2. Dried fruit pieces (high in sugar and additives; nutritionally similar to dried fruit).

Processing Basics: The raw materials are candied fruits (such as mango slices and peach slices), which are cut into small cubes. During processing, large amounts of sugar (sucrose and syrup) have already been added.

Main nutritional components: Consistent with the original dried fruit, it retains only a small amount of dietary fiber and trace minerals. The sugar content is as high as 60%–75% (e.g., 100g of diced mango contains 72g of added sugar). It is high in calories (about 320–360 kcal per 100g) and virtually devoid of vitamins.

Applicable scenarios: Often used as a snack garnish (e.g., added to snowflake cookies).

The company is equipped with advanced production facilities, including automatic fruit washing and processing machines, peeling machines, pitting machines, grading and sorting machines, automatic elevators, automated blanching lines, double-jacketed kettles, sugar dissolving tanks, high-temperature concentration and sterilization tanks, baking chambers, fully automatic canning machines, metal detectors, fully automatic packaging machines, fully automatic sealing machines, fully automatic cartonizing machines, fully automatic labeling machines, coding machines, and piece-counting machines. We have four state-of-the-art automated production lines, with an annual production capacity of over 5,000 tons.