Fresh or stale? A buyer's checklist for dry fruits

Dry fruits keep well, but not forever. Nuts are rich in oil, and oil goes stale. Dried fruits hold sugar and some moisture, which can ferment or attract insects. A stale pack is not just less tasty; it has lost some of the goodness you paid for.

India's food standard for almond kernels lists the faults inspectors look for: rancid kernels, gummy or brown spots, insect damage, too much moisture and too little oil.¹ You can check most of these yourself.

Almonds

• Should snap cleanly, not bend.
• Sweet, nutty smell. Reject any sour or paint-like smell.
• No tiny holes, powder or webbing in the pack (signs of insects).

Cashews (kaju)

• Creamy white to light ivory. Yellowish or dark patches mean age or poor storage.
• Firm and crisp, with a mild, buttery smell.

Walnuts (akhrot)

• The lighter the kernel, the fresher it usually is. Very dark kernels are often old.
• Walnuts have the most delicate oil of all the common nuts and go rancid fastest. Any bitter or sharp taste means they are past their best.

Raisins, kishmish and munakka

• Soft and plump, not rock hard.
• Separate easily. A wet, sticky clump or a sour, alcoholic smell means they have started to ferment.

Anjeer (figs) and khumani (apricots)

• Soft and slightly chewy. A fine white powder on figs is usually natural sugar coming to the surface, which is harmless.
• Fuzzy patches, green or black spots, or a musty smell are mould. Throw the whole pack away.

Makhana

• Should crunch when you bite. If it is chewy or soft, it has absorbed moisture.
• Clean white with no dark specks.

Before you buy

• Check the packing date, not just the expiry date.
• Buy from a shop where stock moves quickly.
• Ask to see or taste a piece. A good seller will never mind.

Storing at home

• Use an airtight glass or steel jar.
• Keep it away from the stove, sunlight and the steam of the kitchen.
• In summer, or for stock you will not finish in a month, keep nuts in the fridge. Let them come to room temperature before opening the jar, so moisture does not condense inside.