How to store dry fruits so they stay fresh for months

Good dry fruits deserve good storage. Heat, light, air and moisture are the four things that spoil them, and a few simple habits keep all four out.

The golden rules

1. Airtight. Move dry fruits from open packets into airtight glass or steel jars as soon as you open them.
2. Cool and dark. Keep jars away from the stove, sunny windowsills and the top of the fridge.
3. Dry hands, dry spoons. A wet spoon brings in moisture, and moisture leads to mould.
4. Buy what you will use. Smaller packs opened more often stay fresher than one big pack opened for months.

Nuts: almonds and walnuts

Nuts are rich in natural oils, and those oils turn stale (rancid) with heat and air. Walnuts are the most delicate, followed by almonds.

• Room temperature: fine for a few weeks in a cool, airtight jar.
• Fridge: the best place in summer and during humid months. Nuts keep well here for several months.
• Freezer: for long storage, up to about a year in a sealed bag. Let them come to room temperature before opening the bag, so no condensation forms on them.

Raisins

Raisins are already dried, so the danger is that they dry out further or pick up moisture. Keep them airtight in a cool cupboard, or in the fridge in humid weather. Raisins that have hardened or have little sugar crystals on the surface are harmless: soak them in warm water for a few minutes to bring them back.

Saffron

Saffron dislikes light, heat and moisture. Keep it in its sealed container somewhere cool and dark, away from strong-smelling spices. There is no need to refrigerate it; simply keep it well sealed. Our guide on how much saffron to use has more on getting the best from every thread.

How to tell if something has gone off

• Nuts that smell sharp or bitter, or like old paint, are rancid and best thrown away.
• Any dry fruit with fuzzy spots, a musty smell or signs of insects should be discarded.
• Saffron that has lost its aroma and gives little colour is old. It will not harm you, but it will not do much for your cooking either.

Stock up on Mamra almonds, walnuts, green raisins and black raisins, and they will stay at their best. For walnuts in particular, see our walnut guide.