Dried fruits, as part of a daily diet, provide essential nutrients, soluble and insoluble fiber and health protective bioactive compounds, or phytochemicals. This combination of nutritional bounty and enjoyable taste is the reason dried fruits have been popularly considered a healthy food for millennia. This book focuses on the fundamental research and development in the field of dried fruits and the necessary proof of concepts and characterization of their health beneficial components. Coverage includes each category of dried fruits: apricots, dates, figs, prunes, raisins, berries, pomes, drupes and numerous tropical fruits.