10 Ideas for Using Dried Fruit: Easy Recipes

Dried fruit is a convenient and versatile way to enjoy the flavour of fruit and incorporate it into different culinary preparations. Thanks to the removal of some of the water during the dehydration process, it has a different texture and flavour concentration compared to fresh fruit.

At Hands on Earth, you will find a selection of dried fruits, including pineapple, banana, apple, mango and pear, ideal for diversifying breakfasts, snacks and homemade recipes.

But how can you use dried fruit beyond eating it as a snack? It can be incorporated into porridge, granola, yoghurt, cakes, muffins, smoothies and even some savoury dishes.

In this article, we have gathered 10 easy ideas for using dried fruit, with simple ingredients and practical instructions to try at home.

1. Porridge with Dried Apple and Cinnamon

A comforting combination to start the day. The dried apple softens during cooking, while the cinnamon adds a delicate aroma.

Ingredients — 1 serving

• 40 g of rolled oats
• 200 ml of milk or plant-based milk
• 10 g of dried apple, cut into pieces
• ¼ teaspoon of cinnamon
• Additional water or milk, if necessary

Preparation

1. Place the oats, milk or plant-based milk and dried apple in a small saucepan.
2. Add the cinnamon and cook over low heat for 5–8 minutes, stirring regularly.
3. If the mixture becomes too thick, add a little water or milk.
4. Serve hot, with an extra pinch of cinnamon if desired.

Tip: cut the dried apple into small pieces to make it easier to incorporate into the porridge.

2. Homemade Granola with Dried Banana

Making granola at home allows you to choose the ingredients and adjust the texture to your liking. Dried banana pairs particularly well with oats, nuts and seeds.

Ingredients — about 4 servings

• 150 g of rolled oats
• 40 g of chopped almonds or walnuts
• 1 tablespoon of pumpkin seeds
• 1 tablespoon of mild olive oil or coconut oil
• 1 tablespoon of honey, optional
• 20 g of dried banana, cut into pieces

Preparation

1. Preheat the oven to 160 °C.
2. Mix the oats, nuts and seeds in a bowl.
3. Add the olive oil and, if desired, the honey. Mix well.
4. Spread the mixture on a baking sheet lined with parchment paper and bake for 20–25 minutes, stirring halfway through.
5. Remove from the oven and allow to cool completely.
6. Add the dried banana only after the granola has cooled.

Tip: store the granola in an airtight container in a cool, dry place. Adding the banana after it has cooled helps preserve its texture.

3. Yoghurt with Dried Mango and Seeds

A quick option for breakfast or a snack. Dried mango adds flavour and contrasts with the creaminess of the yoghurt and the texture of the seeds.

Ingredients — 1 serving

• 150 g of natural yoghurt
• 10–15 g of dried mango
• 1 teaspoon of chia or pumpkin seeds
• 1 tablespoon of rolled oats, optional
• 1–2 tablespoons of warm water, to rehydrate the mango if necessary

Preparation

1. Cut the dried mango into small pieces.
2. If it is firm, place it in warm water for 5–10 minutes. Drain well before using.
3. Place the yoghurt in a bowl and add the mango.
4. Finish with the seeds and rolled oats.

Tip: prepare the bowl a few minutes before serving to allow the mango to soften slightly. If you prefer a firmer texture, you can use it directly.

4. Banana Muffins with Dried Banana

Dried banana can be used in baking, adding flavour and small pieces of fruit to the batter. In this recipe, the moisture is provided by the yoghurt, egg and milk, with no need to use fresh banana.

Ingredients — 6 muffins

• 120 g of wheat flour
• 40 g of rolled oats
• 1 egg
• 100 g of natural yoghurt
• 50 ml of milk
• 25 g of finely chopped dried banana
• 1 teaspoon of baking powder
• ½ teaspoon of cinnamon, optional

Preparation

1. Preheat the oven to 180 °C and prepare six muffin tins.
2. In a bowl, mix the egg, yoghurt and milk.
3. Add the flour, oats, baking powder and cinnamon.
4. Fold the chopped dried banana into the batter.
5. Distribute the batter into the tins and bake for approximately 18–22 minutes, until the muffins are cooked.
6. Allow to cool before serving.

Tip: if the dried banana is very hard, rehydrate it for a few minutes in warm water and drain well before chopping.

5. Tropical-Inspired Salad with Dried Pineapple

Dried fruit can also add an interesting touch to savoury dishes. In this salad, the tropical flavour of pineapple contrasts with the vegetables, nuts and a simple lemon dressing.

Ingredients — 2 servings

• 100 g of mixed leafy greens
• ½ cucumber
• ½ avocado
• 15 g of dried pineapple
• 20 g of cashews or walnuts
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of lemon juice
• Black pepper to taste

Preparation

1. Cut the dried pineapple into small pieces. If it is very firm, rehydrate it for 5–10 minutes in warm water and drain well.
2. Wash the leafy greens and cut the cucumber and avocado.
3. Place the ingredients in a salad bowl and add the pineapple and nuts.
4. Mix the olive oil with the lemon juice and pepper.
5. Dress the salad immediately before serving.

Tip: add the pineapple gradually to balance the flavour of the fruit with the remaining ingredients.

6. Dried Mango and Yoghurt Smoothie

Dried mango can be used in a smoothie, but it is best to soften it before blending. Dried fruit contains less water than fresh fruit and may leave small pieces if blended directly.

Ingredients — 1 large glass

• 15 g of dried mango
• 150 g of natural yoghurt
• 100–150 ml of milk or plant-based milk
• 1 tablespoon of rolled oats, optional
• Warm water for rehydrating

Preparation

1. Cut the dried mango into small pieces.
2. Cover with warm water and leave to rehydrate for 15–20 minutes, until softened.
3. Drain the mango and place it in the blender with the yoghurt and milk.
4. Blend until smooth.
5. Add more liquid, if necessary, until the desired consistency is reached.

Tip: serve fresh. Dried mango contributes its natural flavour, so it may not be necessary to add sugar or honey.

7. Oatmeal Cake with Dried Pear and Cinnamon

Dried pear pairs well with cinnamon and can be incorporated into homemade cakes. For a pleasant texture, it is recommended to cut it into small pieces and soften it beforehand, if necessary.

Ingredients

• 150 g of wheat flour
• 50 g of rolled oats
• 2 eggs
• 125 g of natural yoghurt
• 40 g of sugar
• 30 g of dried pear
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 2 tablespoons of mild olive oil

Preparation

1. Preheat the oven to 175 °C and grease a small baking tin.
2. Cut the dried pear into pieces and rehydrate in warm water for 10 minutes if it is firm. Drain and pat dry carefully.
3. Beat the eggs with the sugar and yoghurt. Add the olive oil.
4. Add the flour, oats, baking powder and cinnamon.
5. Fold the pear pieces into the batter and pour into the tin.
6. Bake for about 30–40 minutes. Check that it is cooked with a skewer.
7. Allow to cool before removing from the tin.

Tip: baking time may vary depending on the tin used. Allow the cake to cool before cutting.

8. Cheese Board with Dried Fruit and Nuts

A cheese board is a simple and elegant way to serve dried fruit when entertaining guests. The texture and concentrated flavour of the fruit complement different types of cheese and nuts.

Ingredients — for sharing

• 2–3 varieties of cheese
• 10 g of dried apple
• 10 g of dried mango or pineapple
• 30 g of walnuts, almonds or cashews
• Crackers or artisanal bread, to taste

Preparation

1. Arrange the cheeses on a board or platter.
2. Distribute the dried fruit in small groups to make it easier to pair with the cheeses.
3. Add the nuts and crackers or bread.
4. Serve at the appropriate temperature for the cheeses chosen.

Tip: try dried apple with strong-flavoured cheeses and dried mango or pineapple with milder cheeses. Adjust the pairings to your liking.

9. Oatmeal, Date and Dried Fruit Balls

These small balls are convenient to prepare in advance and carry in a container. The dates help bind the ingredients together, while the dried fruit adds flavour and texture.

Ingredients — about 10 units

• 100 g of organic pitted dates
• 50 g of rolled oats
• 20 g of chopped dried mango or banana
• 20 g of ground almonds or walnuts
• 1–2 teaspoons of water, if necessary

Preparation

1. If the dates are dry and hard, rehydrate them in warm water for 10 minutes and drain well.
2. Blend the dates until they form a paste.
3. Add the oats, ground nuts and chopped dried fruit.
4. Mix until you have a mouldable dough. If it is too dry, add water gradually.
5. Form small balls with your hands.
6. Refrigerate for 30 minutes before serving.

Tip: store in an airtight container in the refrigerator and consume within a few days. As the recipe contains moist ingredients, it should not be stored at room temperature.

10. Couscous with Dried Fruit and Nuts

For a different idea, dried fruit can be combined with couscous and nuts, creating a side dish with contrasting textures and flavours. Dried apple or pear are interesting options for this preparation.

Ingredients — 2 servings

• 120 g of couscous
• 150 ml of boiling water, or the amount indicated on the package
• 15 g of chopped dried apple or pear
• 20 g of raisins or organic sultanas
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of chopped fresh parsley
• Salt and pepper to taste

Preparation

1. Cut the dried fruit into small pieces. If it is very firm, rehydrate it for a few minutes in warm water and drain.
2. Place the couscous in a bowl and pour the boiling water over it, following the instructions on the package.
3. Cover and leave to stand until the couscous has absorbed the water. Fluff the grains with a fork.
4. Add the olive oil, dried fruit, nuts and parsley.
5. Season with salt and pepper, mix and serve as a side dish.

Tip: serve this couscous warm or at room temperature, with roasted vegetables or dishes of Mediterranean inspiration.

How to Use Dried Fruit in Your Recipes

Dried fruit is versatile, but some tips help achieve better results in the kitchen.

• Cut into small pieces: makes it easier to distribute the fruit in cake batters, granola, porridge and yoghurt.
• Rehydrate when necessary: if the fruit is too firm, place it in warm water for a few minutes. The time depends on the type of fruit and its texture.
• Add at the right time: in granola, add the dried fruit after the cooked mixture has cooled to prevent it from becoming too hard or burning.
• Adjust the liquids: dried fruit can absorb some of the moisture from preparations. In cakes and muffins, it may be necessary to slightly adjust the consistency of the batter.
• Try different combinations: apple and cinnamon, banana and oats, mango and yoghurt or pineapple and nuts are simple combinations to start with.

It is important to remember that dried fruit contains less water than fresh fruit and, therefore, the naturally present sugars are more concentrated per unit of weight. Even without added sugar, it continues to contribute naturally present sugars.

Discover the Dried Fruits from Hands on Earth

At Hands on Earth, we value the simplicity of ingredients and care in preparation. Our selection of dried fruit allows you to discover different flavours and textures, with options for breakfasts, snacks, desserts and other everyday recipes.

Explore our collection of dehydrated fruits and vegetables and discover new ways to incorporate these ingredients into your recipes.

Which of these 10 ideas will you try first?