The expression dried fruit usually refers to walnuts, almonds, hazelnuts, etc. In fact, we can consider any type of fruit as dried fruit, provided that it is deprived of most of its natural water content.
The fruit we usually consume fresh, such as apples, bananas, apricots, grapes, plums, figs, melon, coconut, kiwi, cherries, as well as pineapple, papaya , and also ginger, which is a rhizome, when dried belongs to the category of dried carbohydrate fruit, and is also known as dehydrated fruit, or non-oily dried fruit, or, in some cases, candied fruit, when the storage takes place by immersion in a sugar syrup. Compared to fresh fruit, as it loses water, the dried carbohydrate fruit is richer in soluble fiber, sugars, minerals (even if it loses some vitamins), thus becoming a nutritious snack in a volume reduced. Being a very generic category, dehydrated fruit includes many types of foods that have very different characteristics and consequently also the sugar content and the calorie count vary greatly. Compared to fruit f resca, the dehydrated one has a higher sugar content and also the calories are clearly higher.
On the other hand, when we cannot consume fresh fruit, the dehydrated fruit proves to be decidedly practical and very tasty without sacrificing the nutritional value and adding a good dose of extra energy. In addition to a higher sugar content, dehydrated fruit also offers a good dose of minerals, vitamins and fibers which are preserved despite the manufacturing process.