Can You Use Dried Fruit Instead of Fresh Fruit?

Dried fruit can replace fresh fruit, but because the water has been removed, the flavour and sugar are much more concentrated, so it helps to use less of it and add a little extra liquid to the recipe.

How do you convert the quantity?

As a general rule, about half a cup of dried fruit can replace one cup of fresh fruit, since drying greatly reduces both the volume and weight of the fruit. In cakes and biscuits, soaking the dried fruit in warm water for a few minutes to plump it up before using this ratio lowers the risk of the batter drying out.

In fruit sauces or compotes, dried fruit can be simmered in water to bring it closer to the consistency of fresh fruit, though the cooking time needs to be a little longer since dried fruit takes more time to soften than fresh.

What is the difference in flavour and calories?

Because drying removes the water, the same volume of dried fruit carries a much more concentrated flavour and more calories than fresh fruit; this is most noticeable with grapes (raisins), plums (dried prunes) and apricots. In sweet recipes, that concentrated flavour means the added sugar can often be reduced.

Some dried fruit is dipped in sugar syrup during processing (candied fruit); when using this type, cut back on the recipe's sugar even further, or the result will taste overly sweet.

Where does the texture difference cause problems?

The juicy, crisp texture of fresh fruit cannot really be replicated by dried fruit in recipes eaten fresh, like salads or smoothies; frozen fruit gets closer to the original in those cases. In baked or mixed recipes like cakes and granola, the texture difference is far less noticeable.

Because dried fruit releases less moisture than fresh fruit while baking, adding a few extra tablespoons of liquid to the batter can make up for the moisture the fresh fruit would otherwise have provided.

How much does the shelf life change?

Fresh fruit usually spoils within a few days at room temperature or in the fridge, while dried fruit keeps its quality for months in a sealed container, which makes keeping some on hand a practical way to avoid fresh fruit going to waste. An opened pack left somewhere humid can still grow mould, though, so store it somewhere cool and dry.

Points worth keeping in mind

When buying dried fruit, checking the label for added sugar and preservatives like sulphur dioxide makes it easier to predict how the flavour and calories will carry over into the recipe. Soaking dried fruit briefly in hot water before using it also softens it and rinses off some of the dust or sugar coating on the surface.