Dried fruit allows you to carry fruit where no fresh fruit could go. Fresh fruit is bulky, can rot and does not last as long as dried alternatives. Many people would be surprised by the wealth of options available when it comes to dried fruit. There are the old staples like banana and apple chips, but also new varieties, such as dried cranberries. Usually you can pick between freeze-dried and more traditional forms of drying. The former will leave the fruit crunchy while the latter will still retain enough moisture to be chewy.
Dried vegetables are excellent for spicing up cooking. Sun-died tomatoes are probably the most popular, giving campers the ability to make exceptional pasta dishes without the need for an organic garden in their backpack.
An excellent source of protein and the perfect trail snack, meat jerky is the best way to carry meat in the outdoors without risking rotting, disease and bad smells. While beef jerky is the most well-known, healthier alternatives include deer jerky, turkey jerky and bison jerky.
While Meals Ready to Eat (MREs) most well-known quality is their ability to sit on a shelf for a week or a year and still taste terrible, the backpacking gourmet has a number of options other than military issue. Most outdoor stores sell a wide variety of freeze-dried meals, including soups, egg dishes, rices and even cakes. These pre-packaged meals will provide all the ingredients. You need only add boiling water.
Article Written By Louie Doverspike
Based in Seattle, Louie Doverspike has been a professional writer since 2004. His work has appeared in various publications, including "AntiqueWeek" magazine, the "Prague Post" and "Seattle Represent!" Doverspike holds a Bachelor of Arts in English from Hamilton College.