Dried fruit: the food that food trends have made more fashionable than ever

The rise of vegan and vegetarian diets has made dried fruit a star thanks to its high protein content. Let's discover other options beyond the classic almond, the leader in our country in both surface area and production.

Cultivation

The cultivation of dried fruit in Catalonia is mainly distributed in areas with a dry and Mediterranean climate. Almonds dominate in the regions of Lleida (Segrià, Garrigues) and also have a presence in the south, such as in Camp de Tarragona and the interior of Terres de l'Ebre. Hazelnuts are concentrated mainly in the regions of Tarragona, especially in Baix Camp and Alt Camp. As for carob, it is typical of the coast and pre-coast. On the other hand, pistachios and walnuts have been gaining ground inland, in irrigated areas. Overall, the dried fruit map reflects a clear adaptation to the climate and water availability of the territory.

Varieties

The first domesticated almond trees in history are from Persia and the Middle East, just like the olive tree and the grapevine. The Phoenicians spread them throughout the Mediterranean, including our region. Today, the move towards irrigation has boosted almond production. In addition to its economic weight, it stands out for its nutritional value: it is rich in calcium and magnesium, key nutrients for bone health.

Despite having a Protected Designation of Origin (the DOP Reus Hazelnut), hazelnut cultivation has decreased drastically in recent decades, largely due to competition from imported products. As a curiosity, in our territory we have been eating them since the Mesolithic period, as archaeological remains have shown.

The increase in international demand and its resistance to drought –a key factor in the current climate change context– have driven its cultivation. It is used as a substitute for cocoa, an ingredient that has recently experienced significant price fluctuations. Carob gum (E-410), widely used as a food stabilizer, is also extracted from carobs.

Walnuts, like almonds, hazelnuts and pine nuts, were commercialized by the ancient Romans, who brought them throughout their empire. Hence their appearance in their recipes.

Although the pistachio tree needs years to start producing, market interest has driven its planting. Nutritionally, it is also a very interesting dried fruit: a moderate daily serving of pistachios can help prevent cardiovascular diseases.

Composition

Benefits

The recommended amount of nuts is 20 to 30 grams per day (a small handful), preferably raw or roasted, without added salt or sugar. This is approximately equivalent to 4-5 walnuts or about 10-15 almonds or hazelnuts. They are rich in healthy fats, but very caloric, which is why it is important to moderate their consumption. We highlight their virtues: