Dried & Dehydrated Peaches

part of: Peach

Dried peaches are made by removing most of the moisture from ripe peach flesh, intensifying the fruit’s natural sweetness and producing a chewy, concentrated snack. They have a rich amber to orange colour and a flavour that balances sweetness with a pleasant tartness.

They work well as a snack on their own, chopped into muesli or trail mix, or rehydrated in warm water or juice for use in baking, compotes, and tagines. Dried peaches pair naturally with almonds, yoghurt, and warm spices like cinnamon and cardamom.

Most commercially dried peaches are treated with sulfur dioxide during processing, which preserves their bright colour and extends shelf life. Unsulfured versions are darker in appearance but otherwise similar in use.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Ripe peaches are washed, halved, and stoned. The fruit is then treated with sulfur dioxide — either by exposure to burning sulfur in an enclosed chamber or by dipping in a sulfite solution — to preserve colour and inhibit browning. The treated halves or slices are spread on drying trays and dehydrated using sun-drying, tunnel dryers, or forced-air dehydrators until the moisture content drops low enough for stable storage.

Nutrition (per 100g)

Energy 239kcal
Protein 3.6g
Carbs 53.1g
Fat 0.8g
Fibre 8.2g Sugar 41.7g
Mass Distribution

1 half is about 13 g — roughly 30 kcal of this.

What it costs the planet (per kilo)

Carbon ≈3.8kg
Freshwater ≈900.3L
Land ≈4.3

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from

In the kitchen

Used as

snack and baking fruit

Classic dishes
  • Fruit and Nut Mix
  • Peach Muffins
  • Dried Fruit Compote

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Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

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