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Dried Apricots

High in vitamin A, vitamin C, iron and potassium, which support the heart and blood vessels. They also aid digestion.

Grapes dried the natural way. Prized for their sweetness, their goodness and how well they keep.

Sweet and full-flavoured, served with tea and used throughout cooking and confectionery. They keep for a long time, so they are easy to stock.

Walnuts carry protein, nourishing fatty acids, potassium, magnesium, iron and vitamin E. They support memory and help build immunity.

Rich in protein, healthy fatty acids, potassium, magnesium and B vitamins. They give the body energy and strengthen the immune system.

Rich in protein, fibre, iron, magnesium and B vitamins. They aid digestion, give energy and suit light, dietary cooking.

Common beans, dried and cleaned for cooking. A staple pulse — high in plant protein, fibre and iron, and stable in storage for years.

The kernel from inside the apricot stone. Rich in healthy fats and protein, used in confectionery and baking, and pressed for oil.

Capsicum dried whole in the sun. Used for spice blends, sauces and pickling, with the heat and colour concentrated by drying.

Fergana melon cut into strips and sun-dried. Intensely sweet and fragrant — a Central Asian speciality served with tea.

A ready blend of dried apples, apricots, plums, cherries and berries for compote. Sold as a single line, so there is nothing to assemble.

Tart cherries dried whole. High in anthocyanins, and the acidity holds up in baking, confectionery and compote.

Apples cut into rings and dried. Light, fibrous and easy to store — used for compote, muesli and snacking.

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