Storage: Store dried fruit in a cool, dry place (like a cupboard or closet) in an air-tight container.
Shelf Life: At least twelve months.
Dried fruit can be used in trail mix, served at parties, or simply enjoyed as-is. However it also makes a great ingredient in baked goods, sauces, entrees and desserts. Try adding finely chopped dried fruit to scones, soda bread, cookies, muffins, homemade granola, granola bars and more.
Because papaya contains the enzyme papain, it can help tenderize meats when added to marinades.
Dried fruit is sometimes rehydrated before being used as an ingredient. The most common way to do this is to place the fruit in a bowl and pour boiling water over it. Let it sit for 5-10 minutes until plump, then drain the water.
Other methods include soaking the fruit overnight in the refrigerator (results may vary with the variety), steaming, or poaching in liquid on the stove. However, this poaching liquid need not be pure water. Many chefs rehydrate dried fruits in liqueurs to infuse them with additional flavor.
When using dried papaya as an ingredient, pair it with flavors like citrus fruit, yoghurt, chile peppers, ginger, mint, coconut, thinly sliced cured mangalitsa ham, bananas, passion fruit and shrimp.
