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Written by Navneet Kaur, M.Sc. Nutrition & Dietetics
Diet
Storing dry fruits is no rocket science, but still many people can’t do it correctly and end up with a batch being attacked by mould or yeast. Any perishable good needs to be stored correctly to avoid spoilage and increase its shelf life.
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Always store dry fruits in a cool and dark place, as the ideal temperature for storage is 10-15 degree celsius. One can keep them in the crisper drawer in the refrigerator.
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One can also freeze the dry fruits, store them in an air tight container, to increase the shelf life. Just thaw the amount you want to use and keep the rest as it is.
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Using moisture absorbents help prevent any build up inside the containers and keep the ingredients fresh and free from mould.
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To avoid the interaction of air and moisture, store the dry fruits in a vacuum sealer pack. This is perfect to keep walnuts safe.
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Many people keep dry fruits in refrigerators, especially cashew raisins and almonds. One can use them from 6-12 months.
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Store dry fruits in air tight containers, to keep them safe and prevent interaction with moisture. Opt for glass or steel containers, as odour might form in plastic containers.
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Don’t store all the dry fruits in the same container, as some have a richer moisture content than others. Store them separately to increase the shelf life.
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Dry fruits are expensive, nutritious, and easy to ruin if stored carelessly. Follow these simple steps to enjoy them fresh and crunchy for longer.
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