Using Dried Fruit in Restaurants

Incorporating dried fruit in restaurant-quality recipes is a great way to play up bold tastes on any menu, adding lots of flavor, without all the unrefined sugar or other processed ingredients found in other dishes.

Using Dried Fruit in Restaurants

With Traina Foods' vast variety of dried fruits and sun-dried tomatoes in oil, there are limitless ways to kick up many dishes. Here's just a few to get you started:

  • Topping a bed of leafy greens with Traina Foods sun dried blueberries, strawberries, or cherries, along with nuts, seeds, and soft cheese such as gorgonzola makes for a unique “Trail Mix” salad that healthy eaters will appreciate seeing on the menu — and on their table.
  • Homemade granola works as a hearty cereal or as part of a scrumptious morning yogurt parfait. Any of Traina Foods dried fruit varieties add a welcome depth of flavor to oat- or nut-based granolas.
  • The tuna sandwich is a lunchtime menu staple. Traina Foods’ version using sun dried tomatoes in oil in place of mayonnaise takes this classic to the next level. Try it here.
  • Traina Foods sun dried tomatoes in oil can liven up traditional pasta salad, green salads, or pizza.

This pasta dish is another delicious way to use Traina Foods sun dried tomatoes in oil:


Traina Foods Chicken and Sun Dried Tomato Pasta


  • 4 chicken breasts
  • 12 ounces penne pasta
  • 2 cups Traina Foods sun dried tomatoes packed in olive oil, two halves reserved for plating
  • 2 garlic cloves
  • 1 cup fresh basil leaves, packed, plus extra for plating
  • 1/2 cup Pecorino Romano
  • Salt and pepper to taste
  • 1 tsp. garlic powder


  1. Wash chicken breasts, pat dry and season with salt, pepper and garlic powder. Grill or sear in a hot skillet with oil for five to six minutes on each side, until internal temperature reaches 165 degrees F. Remove from heat and foil while chicken rests.
  2. Prepare large stockpot and boil penne until al dente, about 9 minutes. Drain thoroughly, reserving 3/4 cup liquid.
  3. In a food processor, combine the tomatoes (and oil, except for the two halves) garlic, basil, salt and pepper.
  4. Combine the pasta, tomato mixture and cooking liquid (little at a time until consistency is reached) in a large bowl. Divide into four bowls.
  5. Slice chicken, and top each bowl with one sliced breast.
  6. Rough chop the reserved sun dried tomatoes and chiffonade the basil.
  7. Sprinkle with Pecorino Romano and serve.

Regardless of the restaurant’s theme or ethnic culinary focus, the menu should always feature homegrown products that are minimally processed and naturally delicious. Traina Foods' fruits are purposefully and slowly dried by the sun on wooden trays without the use of chemicals or pesticides. This time-honored technique is four generations in the making, from the Traina family to restaurant and home kitchens around the country.