How we make it
How we make our dried fruit. The slow, sun-dried way.
The usual way, and why we skip it
Most dried fruit is treated with a chemical called sulphur dioxide. It keeps the fruit bright and helps it sit on a shelf for months. A lot of it also has added sugar, because the fruit underneath wasn't ripe and sweet enough on its own. Then it waits in a warehouse for weeks before it reaches you. It looks perfect. It just isn't really fruit anymore.
Our way
- Ripe fruit first. We start with fruit that's properly ripe, from the areas in India that grow it best. Ripe fruit is sweet on its own, so we never need to add sugar.
- Cut even. We slice the fruit to the same thickness so it dries properly all the way through.
- Sun-dried. We dry it in the sun and stop there. No chemicals to keep it bright. Nothing to rush it.
- Packed fresh. We pack in small batches, with the packing date printed on every bag, so you always know how fresh yours is.
Why ours looks darker
The bright orange dried fruit in shops gets its colour from sulphur dioxide. We don't use it, so our fruit dries to its real, deeper colour. It may look less perfect on a shelf. It's better for you.
One ingredient, and we mean it
Turn over any pack of dried fruit, ours or anyone else's, and read the ingredients. Most carry a long list. Ours has one word: the fruit. That's the only test that matters.