Abstract: Dried fruits, especially raisins, are treated with an edible water soluble humectant by a variety of methods to establish a humectant level absorbed by the fruit at a value in excess of about 4%, thereby to increase the potential of the fruit to retain, under prolonged storage conditions, sufficient softness to remain tender and flavorful for human consumption. The fruit may be given a preliminary treatment to precondition the surface thereof for humectant penetration and/or to raise the internal moisture content. The fruit is then exposed to a humectant, preferably glycerol, or a solution of glycerol and sorbitol and/or other humectants, until significant levels, at least about 4% by weight, of the humectant are absorbed. The fruit is then washed, if necessary, and dried to a moisture content of about 12 to 20%.