How Long Does Dried Fruit Last? Shelf Life and Storage Explained

One of the biggest advantages of dried fruit is its long shelf life. But that shelf life does not come on its own: it depends on the moisture level reached in production, the packaging and how the fruit is stored. Without the right conditions, even the best product loses quality quickly.

Why does dried fruit keep for so long?

Microorganisms need water to grow. Drying brings the water in the fruit down to a level they cannot use. That is why well-dried, properly packed fruit lasts a long time without preservatives. At Shemsana, the moisture of every batch is measured in our laboratory and the products are packed to keep moisture out.

Three things that decide shelf life

• Moisture: If the fruit pulls moisture from the air, it softens, sticks together and can start to go mouldy.
• Air and light: Long contact with air and direct sunlight fades the colour and dulls the aroma.
• Temperature: High temperatures speed up changes in colour and aroma.

Recommended storage conditions

We recommend storing our oven-dried fruit in its unopened original packaging, in a clean, dry warehouse at 15–20 °C and below 50% relative humidity, away from direct sunlight. Under these conditions, the shelf life is 30 months. Keep cartons on pallets rather than directly on the floor, leave a gap to the wall so air can circulate, and do not store them next to strong-smelling goods.

How to store an opened pack

Once the pack is open, move what is left into an airtight container with a locking lid, or into a bag that closes tightly, and keep it in a cool, dry place. There is no need to refrigerate it; fruit taken from the cold into a warm room can collect condensation on its surface. In bars and cafés, a good habit is to take out what you need for the day into a small container and keep the main pack closed.

How to spot a loss of quality

• If the slices have lost their crunch and turned sticky, the fruit has picked up moisture.
• If the colour has clearly darkened or faded, the fruit has been exposed to light or heat.
• If there are spots on the surface or a mouldy smell, do not use the fruit.

The right packaging for a long life

We supply our products in doypack pouches for retail and cafés, and in cartons with a PE inner bag and a metallised outer bag for production. The metallised bag cuts down light and moisture and protects quality. Storage details are on each product's own page; you can see the whole range on our products page or contact us about special packaging needs.