Storing Dried Fruit Through a Kathmandu Monsoon
Humidity is the enemy of everything we make. Practical storage advice for a climate that works against you.
Dried fruit is shelf-stable because its water activity is low enough that mould cannot establish. In a Kathmandu monsoon, with ambient humidity sitting above 80% for weeks, an open pouch will reabsorb moisture from the air surprisingly fast.
The basics
- Reseal the pouch fully — press the zip closed along its whole length, not just the middle
- Push the air out before sealing; trapped humid air is the problem, not the pouch
- Store somewhere dark and cool, away from the stove and away from windows
- Do not decant into a jar unless the jar has a genuine airtight gasket
Should you refrigerate?
Generally no. A fridge is a humid environment, and every time you take the pouch out, condensation forms on cold fruit as it meets warm air. That surface moisture is exactly what you were trying to avoid.
The exception is if you are keeping an opened pouch for more than about six weeks in peak monsoon. In that case freeze it rather than refrigerate — and let it come fully to room temperature before opening.
How to tell it has gone
Sticky or clumping fruit means moisture has got in; it is still safe but will not keep much longer, so eat it soon. Any visible fuzz, or a sharp fermented smell, means discard the pouch. Fruit that has simply darkened is fine — that is normal for a product without sulphites.
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