Dried Fruit & Nuts

Vine fruit, apricots and prunes

Turkish sultanas and raisins, golden sultanas, jumbo black raisins and ready-mixed vine fruit are the base for fruit cakes, scones, tea loaves and Christmas puddings, and are just as good stirred into porridge, granola and rice dishes. Whole Turkish dried apricots, pitted prunes and dried apple rings make easy snacks and add natural sweetness to tagines, stuffings and bakes.

Glacé fruit and peel for festive baking

Red glacé cherries, tutti frutti mixed glacé fruit, mixed peel, glacé orange slices and crystallised ginger chunks go into Christmas cake, Dundee cake, stollen, Florentines and hot cross buns, and onto cakes and desserts as decoration.

Coconut, tropical fruit and berries

Medium desiccated coconut, a low-fat desiccated grade and raw coconut chips cover baking, coating and curries. Mango and papaya dice, sweetened banana chips, sliced dried cranberries, sugar-infused dried blueberries and goji berries are made for trail mix, breakfast bowls, muffins and cookies.

Pecans and almonds

Madina jumbo pecan halves are ready for pecan pie, brownies, salads and snacking, and Madina ground almonds, made from blanched Californian almonds, for frangipane, macarons, almond cake and creamy curries.

How do I stop dried fruit sinking in a cake?

Toss the fruit in a little flour before folding it into the batter. Give glacé cherries a quick rinse in warm water and pat them dry first to wash off the sticky syrup.

Which size should I buy?

Most lines come in 200g, 500g and 1kg packs, with 2kg, 5kg, 10kg and 12.5kg sizes for bakers, cafés and caterers. Every size shows its price per kilo, so you can compare at a glance. Keep dried fruit and nuts in an airtight container in a cool, dry place.

More to try

Pair them with Medjool, Ajwa and Sukkari dates, chia, linseed and pumpkin seeds from seeds and snacks, and baking powder, yeast and vanilla from the pantry. Larger bags are in bulk buys.