Abstract: A method of freeze drying a fruit or a vegetable. The method includes: obtaining a fresh fruit or a vegetable; freeze drying the fresh fruit or vegetable under a deep vacuum removing moisture content and air; maintaining the fruit or vegetable under deep vacuum at room temperature; immersing the fruit or vegetable in a solution with additives under vacuum and at room temperature; and immersing the fruit and vegetable with the solution under atmospheric pressure and at room temperature.

Abstract: A whole impregnated freeze dried food product for delivering a material of interest comprising; a. moisture content of less than about 5%; b. a material of interest; and, c. taste additives; wherein, the food product is maintained in it's whole original structure, volume and shape; further wherein the food product is functionally impregnated with the material of interest in an amount equivalent to the removed moisture residual, and methods for obtaining same.