Dried fruit soaking water Calories

Cover dried fruit with potable water in a clean, covered container and let it soak. Refrigerate it while soaking, then strain it if you prefer a clear drink; the fruit can be eaten or used in a recipe.

Yes, some of the fruit’s natural sugar dissolves into the water, so it is not sugar-free. The amount varies with the fruit and soaking method; the soaked fruit itself retains much of its sugar and fibre.

It is not a proven constipation remedy. Most of the fruit’s fibre stays in the fruit, so eating soaked prunes or dried apricots as well as drinking the water provides more fibre than drinking the liquid alone.

Yes, refrigerate it if the fruit is soaking for several hours or overnight. A covered container in the fridge limits exposure to warmth and contamination; discard the liquid if it develops an unusual smell or bubbles.

There is no single best choice: raisins, prunes, apricots, figs, and dates all work. Each gives the water a different flavour and releases some of its natural sugars, so choose fruit according to how sweet you want the drink.

Yes, it can add mild sweetness to porridge, smoothies, or some baking recipes, but it is less concentrated than sugar. Reduce other added sweeteners to taste, and remember that the soaking liquid brings fruit sugars with it.

A little cloudiness can come from fine fruit particles, natural fruit compounds, or residue on the dried fruit. Strain it through a fine sieve if you want it clearer; discard it if cloudiness comes with an off smell or fizzing.

No, soaking does not remove all the sugar from dried fruit. Some dissolves into the water, while much remains in the fruit, so eating both the fruit and soaking water still means consuming the fruit’s natural sugars.

Usually, no extra soaking is needed: the fruit has already absorbed water and softened. You can use the fruit in oatmeal, baking, or compote, and add the soaking liquid to the recipe for extra fruit flavour.