How about freeze-drying?
Freeze-drying involves first freezing a fruit and then placing it in a vacuum under very low pressures. Low pressure causes ice crystals to rapidly sublime, turning them straight from solid into water vapour. This process removes water much more efficiently than traditional drying.
Effectively, the fruit's water content is reduced but the fruit's structure is maintained. This makes this method of preserving food particularly suited to soft fruit, like raspberries and strawberries,which are low in sugar.
Freeze-drying is said to be one of the fastest growing trend in food, with sales of freeze-dried fruit forecast to reach US$ 66.5billion by 2021.
While the public perceives freeze-dried fruit as a healthier alternative to candied fruit and possibly dried fruit, freeze-dried fruit has a much higher sugar content than its fresh equivalent.
And as freeze-drying is a more efficient way to remove water than traditional drying, it can mean per 100g, freeze-dried fruit can contain more sugar than dried fruit.
So, fresh strawberries contain 4.9% sugar. But freeze-dried strawberries contain 71% sugar, a 14-fold increase. That's a sugar content similar to some lollies.
Like freezing, freeze-drying helps to preserve nutrients. However, we will still see losses in these, especially vitamin C.
But as freeze-dried fruits contain less water than fresh fruits, you could end up eating more pieces of them than fresh, which means more nutrients (but also more energy and sugar).