Food Service FAQ's

What’s the minimum order?
200 lbs is our minimum order. For smaller orders, visit our retail shop.

Where do you grow and sun dry the fruit?
We’re located in Patterson, in California's famed San Joaquin Valley – one of the most productive growing environments in the United States.

Is the product really "sun dried?"
Our California stone fruits and tomatoes are really sun dried. Other dried fruits are infused and commercially dried. Those fruits include all the sweetened fruits like berries and tropical fruit.

What about sulfites?
SO2 is used as a preservative to inhibit microbial growth and retain product color in sun dried fruit and many other food products, medications and beverages.

If you’re part of the less than 1% of the population that is severely allergic to sulfites, you should avoid dried fruit, as well as most wine, some medications, jams, vegetable juice, many condiments, some potato chips, and other foods that contain sulfites.

How do you ship?
We ship orders of 200 lbs or more using the best shipping method for your order -- UPS or freight carriers. We will quote a delivery price before confirming your order.

Picking up orders is cost-effective and convenient too, since we're located near Interstate 5, which runs through the vegetable and fruit-growing region of California.

What’s the shelf life of dried fruit?
One year, refrigerated

Do I have to refrigerate my sun dried fruit?
Heat and/or humidity can damage sun dried fruit. That's why we always recommend you keep your sun dried fruit at 42° or less.

What about organic dried fruit?
Currently we offer Organic or Natural sun dried Tomatoes, Apricots and Bing Cherries.

How should the product be handled once it’s been opened?
Refold the inner plastic bag to preserve moisture, and keep the dried fruit refrigerated. Dried Fruit will darken when exposed to heat, including kitchen temperatures.

Do I need to do anything to dried fruit before I use it?
Dried fruit is ready to eat or use right from the box, but when cooking or baking with dried fruit consider your recipe preparation and adjust liquids accordingly. If using dried fruit in a wet recipe like sauces or dressing, no hydration is necessary before adding the dried fruit, but remember dried fruit will draw moisture away from the sauce. As a general rule, when baking with dried fruit, hydrate the fruit in a warm liquid, and drain well before adding to the batter or sponge.

Is the product Kosher certified?
Yes, and we will provide customers with our certification document on request.

Can dried fruit be substituted for fresh fruit in recipes?
If adjustments are made for the moisture difference between fresh and dried, you can successfully substitute dried fruit for fresh fruit in baking and cooking applications.



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