the Subtropical Dried Fruit


The subtropics are geographic and climate zones located roughly between the tropics at latitude 23.5° (the Tropic of Cancer and Tropic of Capricorn) and temperate zones (normally referring to latitudes 35–66.5°) north and south of the Equator.
Subtropical climates are often characterized by warm to hot summers and cool to mild winters with infrequent frost. Most subtropical climates fall into two basic types - humid subtropical, where rainfall is often concentrated in the warmest months (for example Brisbane, Queensland or Jacksonville, Florida) and dry summer (or Mediterranean), where seasonal rainfall is concentrated in the cooler months (for example Naples, Italy or Los Angeles, California).
Subtropical climates can occur at high elevations within the tropics, such as in the southern end of the Mexican Plateau and in Vietnam and Taiwan. Six climate classifications use the term to help define the various temperature and precipitationregimes for the planet Earth.
A great portion of the world's deserts are located within the subtropics, due to the development of the subtropical ridge. Within savanna regimes in the subtropics, a wet season is seen annually during the summer, which is when most of the yearly rainfall falls. Within Mediterranean climate regimes, the wet season occurs during the winter. Areas bordering warm oceans are prone to locally heavy rainfall from tropical cyclones, which can contribute a significant percentage of the annual rainfall. Plants such as palms, citrus, mango, pistachio, lychee, and avocado are grown within the subtropics.

Dried Fruit

Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value,[citation needed] and long shelf life.
Today, dried fruit consumption is widespread. Nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples and pears. These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. Many fruits such as cranberries, blueberries, cherries, strawberries and mangoare infused with a sweetener (e.g. sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya, kiwi fruit and pineapple are most often candied fruit.
Dried fruits retain most of the nutritional value of fresh fruits.[citation needed] The specific nutrient content of the different dried fruits reflects their fresh counterpart and the processing method.