Apples

One pound of dried apples equals 4-1/3 cups; 8 cups cooked.

Apricots

Dried apricots are rich in Vitamin A and area a valuable source of iron and calcium

One pound of dried apricots equals 2-3/4 cups; 5-1/2 cups cooked.

The kernels of the apricot pit are used in confections and to flavor liqueurs. However, until roasted, apricot kernels are poisonous.

Coconuts

The coconut palm tree yields thousands of coconuts during it lifespan of about 70 years.

Currants

One pound of dried currants equals 3-1/4 cups.

Dates

Dates grow in thick clusters on the giant date palm tree and have a history dating back 5000 years.

Dates can be stored, airtight at room temperature in a cool, dry place for up to 6 months or up to a year in the refrigerator. Dates are a good source of protein and iron.

Ginger

Ginger is often credited with possessing calming properties as well, and has been used through the ages as a digestive aid.

Dried Fruit Measures

One pound of dried figs equals 3 cups chopped.

One pound of dried peaches equals 2-3/4 cups; 5-1/2 cups cooked.

It takes 6 to 7 pounds of fresh fruit to produce just one pound of dried fruit.

Pineapple

The generic name of pineapple “Ananas” was derived from an Indian name, “Nana”, meaning fragrance. The first explorers thought the fruit resembled a pinecone and it came to be known as “Pine of the Indies”. “Apple” was added by the English to associate it with juicy delectable fruits.

Prunes

Prunes are dried plums.

Use prunes as a fat replacement in baked goods. They are high in fiber. Their ability to entrap moisture along with their natural fructose and glucose helps keep baked goods fresh and moist for an extended shelf life.

One pound of dried prunes equals 2-1/2 cups; 4 to 4-1/2 cups cooked.

Raisins

Raisins are dried grapes. Both dark and golden seedless raisins can be made from Thompson seedless grapes, but golden raisins have been treated with sulfur dioxide to preserve their light color.

Snacks

Pretzels had their beginning in Europe around 610 A.D. A young monk was preparing unleavened bread for Lent. In those days, Christians prayed with their arms folded across their chests, each hand on opposite shoulders. The monk twisted the leftover dough from his bread into the pretzel shape and used it as a treat for the children to recite their prayers.

Trans fatty acids are a type of fat created when oils are hydrogenated (a chemical process, which transforms them from their normal liquid state (at room temperature) into solids. During the hydrogenation process, extra hydrogen atoms are pumped into unsaturated fats, crating trans fatty acids. The process converts the product into a saturated fat. Any food that contains “hydrogenated oils” or “partially hydrogenated oils” contains trans fatty acids. Some scientists believe that these foods may actually be more damaging than regular saturated fats to those people who are watching their cholesterol levels. They believe that the trans fatty acids decrease the good cholesterol and increase the bad cholesterol LDLs.