Dehydrated apple

Dried apple is an ingredient made from slices or pieces of fresh apple from which most of the water content has been removed through a drying process. This process preserves the properties of the fruit and extends its shelf life without the need for refrigeration.

The origin of dried apples is linked to regions where apples are a common and abundant fruit, such as in Europe, North America, and parts of Latin America. Dehydration techniques have ancient roots in various cultures, used to preserve fruits and ensure their availability year-round.

In cooking, dried apple is valued for its sweet and intense flavor, as well as its chewy texture, which adds a special touch to desserts, salads, breads, granolas, and savory dishes that seek a sweet contrast. It is a concentrated source of fiber, antioxidants, and certain micronutrients, although it loses some vitamin C during drying.

In different regions of Latin America, dried apple is also known as manzana seca, freeze-dried apple (when the process has been freeze-drying), or simply dried apple fruit. This term may vary by country, but it is generally understood as a practical and tasty alternative for incorporating apple into recipes without using fresh fruit.