Baked specialties with dried fruits: tips, tricks and recipes from pastry chefs to perfectly master their combination and how to incorporate them into your creations and desserts.
At BROVER, dried fruit is king
BROVER is very well known for its fruits in syrup but the Brousse group is historically a specialist in dried fruits that we prefer to call dried to avoid any confusion with nuts, such as almonds. The brand offers a range of high quality dried fruits: figs, prunes, raisins and dried apricots, dates, cranberries.
A passion that has lasted for 60 years
The Brousse group was built around the trade of early fruits in 1953 and then the development of the trade in Mediterranean dried fruits, such as Deglet Nour dates, dried figs, dried apricots and Medjool dates. We have been travelling the world, and more particularly the Maghreb and the Middle East, for more than 50 years to forge privileged links with trusted producers on the most beautiful origins, to offer consumers natural products of a selected quality.
The group benefits from strong and long-term relationships with the best dried fruit producers in Algeria, Morocco, Turkey and other countries in the Middle East. They ensure high quality products and fewer out-of-stocks.
Our know-how is to source producers all over the world, and particularly around the Mediterranean basin, capable of guaranteeing the quality of products sought after harvest harvest, building their loyalty over the long term and making the entire supply chain reliable to bring consumers dried fruits on which we are proud to commit our name.
Nutritional Benefits of Dried Fruits and Dietary Trends
Dried fruit is a concentrated source of energy, thanks to its natural carbohydrate content. They are an excellent source of dietary fiber and rich in antioxidants, essential vitamins and minerals. These ingredients are an integral part of balanced diets and accompany recent trends in well-being and health in the diet. They are popular with consumers who are concerned about the nutritional quality of their food intake.
Dried fruit in baking
Whether it’s to add natural sweetness, texture, or a pop of color to a preparation, dried fruit is a great addition to any baking recipe, providing both delicious flavor and added nutritional benefits. They do not require cooking, so they are also easy to use and versatile. Raisins, dried cranberries, figs, dates, or dried apricots can be chopped and incorporated directly into the cake or muffin batter to add sweetness and moisture. Dried fruit can be used as a filling on cakes, pies, or cookies to add a pop of color and texture. They are often used in traditional desserts such as pudding, panettone, stollen and Christmas cakes, adding richness and flavour.
Dried fruit in bakery
Raisins, dates, or prunes can be added to bread or brioche dough to create delicious specialty breads. Dried fruit can also be rolled into the dough for fluffy, fragrant fruit breads. Mixed with oatmeal, nuts or honey, dried fruit can be transformed into energy bars, cereal mixes such as muesli, crunchy muesli or healthy and nutritious biscuits.
Dried fruits in savory preparations
Whether it’s to add sweetness, texture or an extra dimension to a savory dish, dried fruits are essential ingredients for a colourful and generous cuisine. Their versatility makes them suitable for a wide variety of savory recipes, offering a subtle sweet touch and a unique depth of flavor.
Raisins, dried apricots or dried figs can be added to rice or couscous dishes for a sweet and fruity touch. They also provide a pleasant texture and go well with spices and aromatics. Added to stews and stews to provide natural sweetness and depth of flavor, these fruits pair especially well with rich meats like lamb or chicken. Apricots are a wonderful accompaniment to a roast pork, prunes also go very well with the richness of bacon, smoked brisket or bacon. Finally, dried fruits like dried cranberries, prunes, or dates can be a great addition to salads to add a sweet flavor and chewy texture. They pair well with ingredients such as greens, nuts, cheese, and tangy dressings.
