Abstract: Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to 84.

Abstract: Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.

Abstract: A method is disclosed for preparing an expanded, vacuum puffed, dried fruit product. The method includes infusing the fruit with a low Brix infusion solution and then expanding the fruit by subjecting it to a vacuum at elevated temperature followed by drying of the fruit under a vacuum at elevated temperature and finally cooling of the fruit under lowered temperature while maintaining the vacuum. The product produced by the method is light, crisp, and has a low water activity and a low buoyant density.

Abstract: The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks without preservatives and at least about three months with preservatives. The process involves holding the produce in an aqueous immersion solution that includes a cellular stabilizing agent for a time sufficient to convert the produce into a heat durable piece and thermally processing the heat durable produce in the immersion solution. The use of additional ingredients as components of the immersion solution such as sweeteners, acids, salt, and preservatives are optional.

Abstract: The invention typically includes value-added fruit products and processes for making value-added fruit products by providing brined cherries, optionally freezing the cherries in water for about 12 to about 72 hours, rinsing the cherries to remove sulfur to less than 50 ppm, and infusing the brined cherries. Typically, the processed products comprise less than 10 ppm sulfur.