Dry fruits are the fruits from which the majority of original water content has been removed either naturally, through sun drying or via the use of special food dehydrators or dryers. The existence and usage of dried fruits date back to the fourth millennium BC in Mesopotamia and are valued extremely high, courtesy to their sweet taste, high nutritive value and long shelf life. Today, consumption of dried fruits, such as, raisins, pine nuts, pistachios, almonds, cashew nuts, apricots, figs and walnuts, is widespread. Dry fruits retain most of the nutritional value of fresh fruits. Each dried fruit has distinct and specific nutrient content.