Key findings
- 1Unsweetened, unsulfured dried fruit is just dehydrated fruit with nothing added; many products on the shelf add sugar, oil or flavorings
- 2In our analysis, dried fruit products average a Processing Score of 8.9, which is Level 4
- 3Sulfur dioxide preserves color by preventing enzymatic browning, the same chemical reaction that makes cut apples turn brown
- 4Dried cranberries (Craisins) contain added sugar because raw cranberries are too tart for most palates, so they are more processed than plain dried fruit
Why is Dried Fruit ultra-processed on average?
At its simplest, dried fruit is fruit with water removed. Traditional sun-drying (dates, figs, raisins) is one of the oldest preservation methods, dating back to 4000 BC in Mesopotamia. Modern dehydration uses heated air tunnels at 130-160F for controlled, consistent drying. Neither method adds any ingredients. Sulfur dioxide (SO2) treatment is the most common addition: it preserves bright color in light-colored fruits (apricots, golden raisins, mangoes) by preventing enzymatic browning (the same reaction that turns cut apples brown). Unsulfured dried apricots are dark brown; sulfured ones are vibrant orange. The SO2 is a single, well-understood preservative, not a complex industrial additive. Some dried fruits get a coating of sunflower oil to prevent clumping. Sweetened (candied) dried fruit, like cranberries, which are naturally too tart to eat dried, adds sugar or apple juice concentrate. In our analysis, dried fruit products average a Processing Score of 8.9, which is Level 4; plain, unsweetened dried fruit is far simpler than that average.
How 981 dried fruit products break down
Share of products at each processing level, in our analysis.
Dried Fruit brand comparison
From least to most processed in our database.
How to read a dried fruit label
- 1
The simplest dried fruit lists one ingredient: the fruit (e.g., "raisins" or "dried mangoes")
- 2
Sulfur dioxide (SO2) preserves bright color; unsulfured alternatives are darker but have no preservatives
- 3
Dried cranberries almost always contain added sugar because raw cranberries are extremely tart
- 4
Sunflower oil or coconut oil in the ingredients prevents pieces from sticking together
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Frequently asked questions
Is dried fruit as healthy as fresh fruit?
Drying concentrates both nutrients and sugars. A cup of grapes has ~15g sugar; a cup of raisins has ~100g sugar. The processing itself (dehydration) is minimal, but the concentration effect means portion size matters significantly more with dried fruit.
What is sulfur dioxide in dried fruit?
Sulfur dioxide (SO2) is a preservative that prevents enzymatic browning, keeping dried fruit brightly colored. It has been used in food preservation since Roman times. Some people are sensitive to sulfites and should look for "unsulfured" products.
Are dried fruit snacks the same as dried fruit?
No. Plain dried fruit is just dehydrated fruit. "Dried fruit snacks" or "fruit chips" often add sugar, oil, and sometimes artificial flavors, which makes them more processed. Check the ingredient list, and it should be just fruit.