Drying fruits is an ancient practice and has been perfected by modern techniques. Dried fruits have a portion of the water content removed through dehydration or freeze-drying. Commercially dried fruit range from soft and pliable to crisp and snappish. In freeze-drying food is frozen and then water is removed by turning the frozen ice crystals into vapor. The product retains its shape and is porous, allowing it to be easily reconstituted.