Preserving food by drying is certainly one of the oldest methods used by man. Of all the ways to preserve food, drying is the most simple and natural, because you can just cut the vegetable into small pieces and dehydrate. Dried fruits offer many nutritional benefits as fresh fruit when dried, concentrated the most of elements: proteins, carbohydrates, vitamins, minerals and fiber. It can be considered the dried fruit as a health food because it is unrefined and has not been subjected to industrial processes that include artificial additives. Add the dried fruit to the diet can help alleviate problems like anemia, constipation and skin disorders. Not require cooking, they are easy to carry and eat anytime and anywhere, plus they are available all year. They can be used in salads, in muffins, soups, desserts, etc. Dried fruit can be classified into two categories: vine fruits (raisins, muscat, etc.) and dried fruit tree which are dried apricots (peaches, pears, apples, etc). Another subcategory includes figs, bananas and dates. So, the next time you go grocery shopping, including some dried fruit but remember consumed in moderation because of their high sugar content. Here is a recipe of a great and delicious dried fruit salad: Ingredients Original recipe makes 12 servings 8 once dried figs. 8 once dried apricots. 8 once pitted prunes. ½ cup dried cranberries. ½ cup raisins. ½ cup golden raisins. ¼ cup pine nuts. 1 tablespoon honey. You can also put the fruits you like must.