*

At your table: dried fruits

Dried fruit is the perfect pick-me-up — and crammed with minerals and fibre
*

Dried figs and apricots always occupy a significant space in my cupboard, as
I find their sweetness and convenience second to none. I can pop a few into
a bag for a long journey or give some to my daughter Maya, aged 2, if she's
hungry after playgroup. I also find a dried fig or two goes well with a
pick-me-up cup of Earl Grey tea in the afternoon.

I am, however, fussy about the dried fruit I buy. Although not all the food
I eat is organic, when it comes to dried fruit I insist on it. The most
important reason is because organic fruit cannot legally be exposed to the
preservative sulphur dioxide. This is used routinely in quite large
quantities to treat non-organic dried fruit, even though it is known to
provoke extreme allergic reactions in a small number of people and can cause
shortness of breath and aggravate digestive problems such as irritable bowel
syndrome. It is used not only to give the fruit longer life but to "improve"
its appearance. An un-sulphured apricot is dark brown; an apricot treated in
sulphur-dioxide looks smoother, paler and, OK, more appetising — but this
comes at a price.

You can reduce sulphur dioxide levels by soaking and cooking the fruit, but
if you're a nibbler like me and like them uncooked, you could be
counteracting the health benefits of dried fruit with a hefty unwanted dose
of sulphur dioxide. Fortunately, you can now buy organic dried fruit in
supermarkets as well as healthfood stores.

You need to watch how much dried fruit you eat at one time, as too much can
cause bloating and stomach ache; and the sugar content — more concentrated
per mouthful than fresh fruit — can give you a sugar high. Most of the time
you can use this to your advantage, as dried fruit can give you a good
between-meal boost if you want something more nutritious than a biscuit. But
if you are sugar-sensitive you may find that more than a couple of dried
figs at once upsets your sugar balance. When dried, apricots have a lower
glycaemic-index (GI) value than figs, so may be a better alternative for
some.

Not only is dried fruit rich in the fruit sugar fructose but figs are also
high in calcium, containing 250mg per 100g, which makes them a useful
non-dairy source of the mineral we need for building and maintaining healthy
bones. Rachel's Greek-style yoghurt (available from Waitrose), with some
dried figs, banana and a sprinkling of hazelnuts or muesli, gives the
perfect morning start. If you're a constipation-sufferer, cook some figs
(which have a laxative effect) in fresh orange juice, purée them and add
them to yoghurt for a morning get-you-going hit. Dried figs are a great
natural way to kick-start a child's lazy gut.

Apricots are rich in iron, containing 3mg to 4mg per 100g — more than lean
beef (2.1mg/100g), though of course we tend to eat larger portions of red
meat, which is why it is recommended for people with iron-deficiency
anaemia. There is also a difference in the types of iron present in red meat
and dried apricots. Whereas haem (red meat) iron is easily absorbed by the
body, non-haem (in apricots) iron is not, which makes being a vegetarian a
little tricky — especially if you suffer from iron-deficiency anaemia or low
iron levels.

You can boost the absorption of non-haem iron by including vitamin C in the
same meal; eating fresh fruit or drinking fresh juice after your meal is one
of the best ways to do this.

Apricots are also a rich source of potassium. They contain about 2g per
100g, and this helps us to maintain a good fluid balance in our bodies. Try
making a simple salad with a couple of large handfuls of watercress, a
finely chopped spring onion, a handful of walnuts, half a handful of chopped
organic dried apricots, 30g of crumbled mild goat's cheese, a few washed
chicory leaves and half a ripe avocado, sliced. Toss it all in a little
olive oil, a pinch of sea salt and plenty of black pepper — a good hearty
lunch for one


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