Winter time has been bringing some difficulty in the ripe fruit department. I know a lot of people use dates as a standby that they reconstitute before using in date-o-rade. I was wondering what your opinion is of using a higher proportion of dried fruit that is reconstituted before use? This strikes me as a convenient way to get a lot of fruit ready to go but I wonder how much I might be losing in this process in terms of nutrition as well as the question of whether fruits are being dried at the stage of optimal ripeness. I could ask the same questions for frozen fruit but it seem dried is more available and more shippable.
unless you dry it yourself, to prepare for the hardship of winter when you and your grizzly bear companions will be living off of dried fruit and gluconeogenesis. wait, what was I talking about?
If it's additive free(sulphites, potassium sorbate, sugar etc.) and organic then it's better than cooked. Just drink some extra water that day it you'll feel fine. Soaked raisins help me get through the winters.
First of all, dates aren't dried fruit. They are a relatively dry fruit, but should be eaten fresh.
Dried fruit is okay, but it is super dehydrating, as the name suggests. I only eat it when I must, for the most part (travelling it can be a godsend).
Where do you live? Buy dates here: http://7hotdates.com
Frozen is better than dried... This is my opinion based on the fact that more nutrients are preserved in frozen fruit than in dried. Granted you must have a freezer to keep it frozen but it is much better in terms of nutrition and ease or reconstitution(just thaw it out) Most frozen fruit is "flash frozen" in its peak of ripeness.
Anyway this is my two cents...