Storing Dry Fruits: Almonds, Walnuts, Dates and Raisins

What spoils dry fruits

Three things shorten the life of nuts and dried fruit: moisture, heat and air. Moisture causes mould and attracts pests, heat speeds up the natural oils turning rancid, and air exposure dries fruit out and dulls the flavour of nuts. Lahore's humid monsoon months and hot summers make all three worse, so storage matters more here than in a dry, cool climate.

The shelf-life ranges below are general guidance for good storage conditions. Actual life depends on how the goods were handled before you bought them, so check with your senses and rotate stock.

Almonds (badam)

• In-shell almonds keep longest: the shell protects the kernel from air and light. Stored cool and dry they commonly keep well for about a year.
• Almond kernels (badam giri) are best used within about six to twelve months at room temperature in an airtight container, longer if refrigerated.
• Signs of ageing: a flat or bitter taste, shrivelled kernels, or a sharp paint-like smell that indicates rancid oil.
• Grades such as American, Gurbandi, Kagzi or Abdul Wahidi describe the type and size; all benefit from the same storage.

Walnuts (akhrot)

• Walnuts are high in oil and go rancid faster than almonds.
• In-shell walnuts stored cool and dry keep for several months to a year; kagzi (paper-shell) types are easier to crack but not longer-lasting.
• Walnut kernels (akhrot giri) are best used within about three to six months at room temperature. In summer, keep kernels in the fridge or freezer in a sealed container; they keep for many months frozen.
• Buy kernels in quantities you will use in a season rather than a year's supply.

Dates (khajoor)

• Soft dates such as Ajwa, Mabroom and Mazafati keep for months in an airtight container in a cool place and considerably longer in the fridge. A white sugar bloom on the surface is natural sugar crystallising and is not mould.
• Semi-dry dates (Aseel, Zahidi and similar) tolerate room temperature better and keep for many months when sealed.
• Fully dried dates (chuhara) keep for a year or more in a dry container.
• Check for pests before storing bulk cartons, and keep dates away from strong smells, which they absorb.

Raisins (kishmish)

• Raisins keep for six to twelve months in an airtight container in a cool cupboard. In heat they can become sticky, clump or crystallise; this is a quality change, not spoilage, but it makes them harder to sell.
• In summer, a refrigerated container keeps raisins loose and fresh-looking.
• Wash raisins only just before use, never before storage.

Keeping moisture out

• Move goods out of the loose paper or thin plastic bag they came in and into glass jars, food-grade plastic containers or lined steel tins with tight lids.
• Never use a damp spoon or hand in the container, and do not store next to the cooker or sink where steam collects.
• Keep bulk sacks and cartons off the floor on pallets or racks, away from walls that may sweat in humid weather.
• Check stored nuts and fruit every few weeks for clumping, webbing, small beetles or off smells. Deal with a problem early and keep affected stock separate.
• Rotate stock: sell or use the oldest lot first, and write the purchase date on containers.

Buying the right quantity

For households, buying smaller packs more often is usually better than a single large bag that sits for a year. For shops and caterers, order in-shell stock and sealed cartons for longer storage and keep kernels for quick turnover. If you are unsure how much to order for a season, call or WhatsApp us and we will suggest quantities based on what you sell.