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Delicious, nutritious, real fruit that's ready anytime!
Welch's Dried Fruit
bursts with delicious flavor! Our fruit is picked at its peak so you get
all of the natural goodness you'd expect from Welch's.
Try our dried fruit for a convenient way to get servings of fruit your
body needs. Best of all, it's ready to eat - right out of the bag -
with no preparation or clean-up needed!
Take a single-serve pouch of dried fruit for an on the go snack of bring
home a re-sealable, multi-serve bag to share. our re-sealable bags
ensure that your dried fruit will remain fresh and flavorful.
Look for Welch's Dried Fruit in a variety of package sizes and
flavors:
Fruit Varieties:
- Cherries
- Berry Medley (blueberries, cherries, cranberries, golden raisins)
- Tropical Sensation (pineapple, mango, papaya)
- Mixed Fruit (cranberries, pineapple, cherries, apples, raisins)
- Cranberries & Spiced Apples
Multi-serve Packages:
- 6 oz. for Berry Medley, Mixed Fruit, Tropical Sensation, Cranberries & Spiced Apples
- 5.5 oz. for Cherries
Single-serve Packages:
- 0.9 oz. pouches for Berry Medley, Tropical Sensation, Mixed Fruit
- 1.5 oz. pouches for Tropical Sensation, Mixed Fruits
- All available in Variety Packs
Try These Delicious Welch's Dried Fruit Recipes!
Cherry Oatmeal Cookies (made with Welch’s ® Dried Cherries)
½ c butter, slightly softened
2/3 c packed light brown sugar
1/3 c granulated sugar
1 egg
1 egg yolk
1 ½ t vanilla
1 ¼ c all-purpose flour
1 t baking powder
1 t cinnamon
¼ t salt
1 ¾ c rolled oats (old fashioned oats)
5.5 oz Welch’s ® Dried Cherries, chopped
Preheat the oven to 375.
- In the bowl of an electric mixer beat the butter until creamy, about 1 minute. Gradually add sugars and beat until well combined.
- With the mixer on low speed add the egg, egg yolk, and vanilla and mix thoroughly.
- In a medium bowl whisk together the flour, baking powder, cinnamon, and salt. With the mixer on low speed gradually add dry ingredients until just combined. Do not over mix. Stir in the oats and chopped dried cherries until incorporated.
- Form dough into 1 ½ inch balls and bake on an ungreased cookie sheet for 9-11 minutes or until bottoms are golden brown. Cool on cookie sheets for 2 minutes and then remove to a wire rack.
Yield: 18-20 cookies
Dried Cherry and Apple Smoked Bacon Stuffing (made with Welch’s ® Dried Cherries)
1 5.5 oz package Welchs ® Dried Cherries 
½ lb apple smoked bacon
10 oz cremini mushrooms, stemmed and quartered
1c diced onion
½ c diced celery
6 c Country Style stuffing mix
2 c low sodium chicken broth
1 T chopped fresh sage
1 t dried thyme
½ t salt
¼ t black pepper
¼ c parsley, chopped
Preheat oven to 350F. Soak cherries in boiling water 10min or until soft. Drain and roughly chop. In a large skillet, cook the bacon over medium low heat until crisp. Transfer to paper towels to drain and coarsely chop. Pour off all fat remaining in the pan and reserve 3 tablespoons. Add 2 tablespoons of the fat and sauté mushrooms for 3 minutes or until soft. Add another tablespoon of fat along with the onions and celery and sauté for another 3 minutes or until softened. While the vegetables are cooking heat chicken broth to boiling in a small saucepan and pour stuffing mix into a large bowl. Add the vegetable mixture, sage, thyme, salt, pepper, cherries, and bacon to the stuffing mix. Pour boiling chicken broth over the mixture and toss well. Transfer stuffing to an 11 x 7 baking dish coated with cooking spray and sprinkle with parsley. Bake uncovered for 30 minutes.
Serves 8-10.
¼ cup of Welch’s Dried Berry Medley= 1 serving of fruit.
Chocolate Cherry Bread
Pudding (Serves 8-10)
4 large
croissants, stale
4 large eggs
2 c. half & half
1 c. heavy cream
¾ c. sugar
3 T Kirsch/cherry brandy (optional)
1 t vanilla
½ t cinnamon
5.5 oz package Welch’s ® Dried Cherries
1 c. semisweet chocolate chunks, divided
1 t. vegetable shortening
1. Cut croissants in half and toast, cut sides up, in 400F oven. Remove and reduce heat to 350F. Butter a 2 quart casserole dish and set aside.
2. In a large bowl lightly beat eggs. Add half & half, cream, sugar, vanilla, cinnamon, and brandy if using. Whisk until well combined.
3. Line prepared dish with croissant bottoms. Sprinkle the dried cherries and
¾ cup of the chocolate chunks over bread and top with remaining
croissant tops.
4. Pour
liquid mixture over croissants and let stand for 10 minutes.
5. Place
dish in a large pan and place in the oven. Pour hot water into larger
pan until it comes halfway up the outside of the casserole dish.
6. Bake
for 50-55 minutes or until a knife inserted in the center comes out
clean. If croissants brown too quickly cover loosely with foil and
continue to bake until the center is set. Cool slightly on a wire
rack.
7. While
the bread pudding is cooling melt remaining ¼ cup of chocolate
chunks with the vegetable shortening in the microwave on high for 20
seconds. Stir the mixture and if necessary microwave on high an
additional 10 seconds at a time until chocolate is melted and mixture
is smooth when stirred.
8.
Drizzle the melted chocolate over the bread pudding and serve.
Berry Sensational Salad (made with Welch’s ® Berry Medley)
3.5 oz. mixed greens
¾ cup Welch’s ® Berry Medley
½ cup chopped pecans
½ cup Gorgonzola cheese
3 Tbs. balsamic vinegar
1 Tbs. extra virgin olive oil
1 Tbs. Welch’s 100% White Grape Juice
1 Tbs. honey
½ tsp. salt
In a large bowl, toss greens, Berry Medley, pecans and cheese. In a separate bowl, mix remaining ingredients and stir vigorously until blended. Drizzle dressing over salad, toss and serve.
Serves 4.
¼ cup of Welch’s Dried Berry Medley= 1 serving of fruit.
Lemon Berry Muffins (made with Welch’s ® Berry Medley)
1 ½ cups flour
¾ cup granulated sugar, divided
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
6 oz. low fat lemon yogurt
1/3 cup buttermilk
1 large egg, beaten
1 tsp. grated lemon peel
½ cup plus 2 tbls. unsalted butter, divided
1 cup Welch’s ® Berry Medley
- Preheat oven to 350F. Spray standard 12-cup muffin tin with cooking spray. Melt ½ cup of butter and set aside to cool slightly.
- Whisk together flour, ½ cup sugar, baking powder, baking soda, and salt in a large bowl and set aside. In a separate bowl whisk together melted butter, yogurt, buttermilk, egg, and lemon peel. Make a well in the dry ingredients and add the liquid mixture. Stir until almost combined and add Welch’s ® Berry Medley dried fruit. Fold until just combined.
- Divide batter evenly between muffin cups and bake 18-20 minutes. Allow to cool in muffin tin for 5 minutes and then remove to a cooling rack.
- Melt remaining 2 tbls. butter. Brush muffin tops with butter and dip into remaining sugar. Return to cooling rack to cool completely.
Yield: 12 muffins
¼ cup of Welch’s Dried Berry Medley= 1 serving of fruit.
Fruit & Granola Yogurt Parfait (made with Welch’s ® Mixed Fruit)
1 ½ cup yogurt (vanilla flavor) 
2 tsp. honey
1 tsp. lemon juice
1 cup Welch’s ® Mixed Fruit
¼ cup granola
Combine yogurt, honey and lemon juice; stir until blended. In two tall glasses, layer the ingredients. In each glass: ¼ cup yogurt mixture (bottom layer), ¼ cup Welch’s Mixed Fruit, ¼ cup yogurt, half of the granola, ending with the final ¼ cup of yogurt. Sprinkle the remaining Welch’s Mixed Fruit on top and enjoy a quick and healthy meal.
Serves 2.
¼ cup of Welch’s Dried Mixed Fruit= 1 serving of fruit.
Tropical Trail Mix (made with Welch’s ® Tropical Sensation)
1 cup Welch’s ® Tropical Sensation Dried Fruit 
2 cups toasted oat or crisped rice cereal
¾ cup cashews or almonds
2 Tbs shredded coconut
Mix all ingredients in a medium bowl. Store in an airtight container. A delicious, healthy way to get quick energy on a hike in the woods, at school or in the office!
¼ cup of Welch’s Dried Tropical Sensation= 1 serving of fruit.
Fruit Crisp (made with Welch’s ® Cranberries & Spiced Apples) Filling
4 pears (Bosc), peeled and cut into ½” cubes
2 tsp cornstarch
¼ tsp allspice 
6 oz bag Welch’s ® Cranberries & Spiced Apples
1 Tbs butter
½ cup light brown sugar
½ tsp cinnamon
1/8 tsp salt
Preheat oven to 375 degrees. Butter an 8x8 baking dish and set aside. Melt 1 Tbs butter in a large skillet over medium-high heat and add chopped pears. Sauté pears stirring frequently until slightly softened, 3-5 minutes. Pour pears into a medium bowl and toss with remaining 6 filling ingredients. Pour mixture into prepared baking dish. Prepare topping and sprinkle over fruit filling. Bake uncovered for 25-30 minutes or until filling is bubbly and topping is browned. Remove and cool slightly before serving. Topping
¾ cup flour
¼ cup light brown sugar
½ tsp cinnamon
½ cup chopped walnuts (optional)
½ cup butter, cut into small cubes, chilled
½ cup dark brown sugar
½ cup rolled oats
Pinch of salt Stir together all ingredients except butter in a medium bowl. Cut in butter with two knives or a pastry blender until combined and the mixture resembles small pebbles. Serves 6-8. ¼ cup of Welch’s ® Dried Cranberries & Spiced Apples= 1 serving of fruit.
Fruit & Spice French Toast (made with Welch’s ® Cranberries & Spiced Apples) 6 oz Welch’s ® Cranberries and Spiced Apples 
1/3 cup brown sugar
1 ½ tbls. light corn syrup
2 tbls. unsalted butter
½ cup pecans, chopped (optional)
8 oz loaf challah or brioche, cut into 8 ½ inch slice
6 oz cream cheese, softened
4 large eggs
¾ cup milk
½ cup light cream
2 tsp. vanilla
½ tsp. cinnamon
¼ tsp. nutmeg
- In a shallow bowl cover Welch’s ® Cranberries and Spiced Apples with hot water and soak for 20 minutes. Drain and set aside.
- Combine brown sugar, corn syrup, and butter in a small heavy saucepan and heat to just boiling over medium-high heat. Grease a 9x9 baking dish and pour caramel mixture into the bottom. Sprinkle pecans and ½ cup of the dried fruit over the caramel.
- Layer on 4 slices of bread. Spread cream cheese over the bread and sprinkle with remaining dried fruit. Top with remaining 4 slices of bread to create 4 “sandwiches.”
- In a medium bowl whisk together eggs, milk, cream, vanilla, cinnamon, and nutmeg. Pour mixture over bread layers so all of the bread is soaked. Cover the baking dish with plastic wrap and place a small dinner plate on top. Lightly weigh down plate to press bread into liquid mixture and refrigerate overnight.
- Bake the french toast, uncovered, in a 350F oven for 45-50 minutes or until lightly browned, puffed, and a tester comes out clean. If bread browns too quickly loosely cover the dish with aluminum foil until it is cooked through. Immediately invert onto a serving dish.
Serves 4-6 ¼ cup of Welch’s ® Dried Cranberries & Spiced Apples= 1 serving of fruit. |
