A special composition and process for making nutritious dried fruits in which the principle osmotic drying agent of the infusion solution is Trehalose. Pectinase enzyme and/or other osmotic drying agents are used in the infusion solution. The resulting dried fruits have typical natural fruit color, natural fruit flavor and softer texture. They have lower sugar content, are shelf stable and have water activity of <0.60. The use of sulfites is not necessary.
