Wholesale dried fruit and nuts

Direct sourcing: the demands of the supply chain

Since 1984, our approach has rested on lasting partnerships with growers. As a wholesaler of dried fruit, we secure our supply across the Mediterranean and Middle Eastern basins. This direct relationship makes it possible to track the best-before date and to keep grades consistent throughout the year. Whether you are looking for classics or an unusual reference such as dried aloe vera, our HACCP specification targets homogeneous lots suited to the demands of food professionals. The hygiene rules applying to dry goods are documented by Anses, the French food safety agency — a useful reference when building your food safety plan.

The range at a glance

A professional dried-fruit range is built by family, each with its own buying logic, seasonality and dominant format. Here is how our catalogue is organised, from nuts to soft dried fruit:

• Nuts: almonds, cashew nuts, hazelnuts, pistachios, walnut kernels — raw, roasted, salted or processed.
• Dried fruit: dates, dried apricots, figs, prunes, raisins.
• Soft dried fruit: the soft dried fruit range, built for the display counter and snacking, with a ready-to-serve texture.
• Seeds: the seeds range for bakery, blends and salad toppings.

Trade comparison: choosing your apricot

The choice of apricot depends on the end use, in the kitchen or on the counter. Here is our guide for professional buying — a representative example of the logic that applies across the whole range:

Trade formats: yield and packing

Controlling raw-material costs starts with a sound choice of packing format. Our 10 kg bulk cases and 5 kg tubs bring down the cost per kilo; trays and bags suit frequent sampling and resale as they are. Buying dried fruit in bulk by the full pallet gives economies of scale suited to large brasseries and processors. The right reflex remains to match the format to actual turnover: a 10 kg case left open too long costs more than a 5 kg tub used within the month.

The aperitif offer: an asset for bars and hotels

In hotels and cocktail bars, aperitif dried fruit is an unmistakable quality marker. Dry-roasted cashews, pistachios and roasted almonds are a clear step up from industrial snacks. Served in ramekins, these blends add value to the drinks service while encouraging add-on sales. To vary your boards, pair them with our Oriental flavours selection or our snacks and appetizers.

Storage, shelf life and rotation

Controlling storage is vital in catering. Our dates and figs are packed under protective atmosphere or in airtight trays, which protects the texture until opening. To avoid moisture pick-up or sugar bloom on soft dried fruit, storage in a chilled room is recommended; nuts, on the other hand, need a dry, cool place away from light. Strict first-in, first-out lot management ensures good turnover, each lot carrying its best-before date for HACCP tracking.

Our view after four decades on the shelf: the costliest mistake is not paying a little more per kilo, it is buying a format the turnover cannot keep up with. A lot left open too long loses its texture before it loses its shelf life — and texture is what the customer sees. — The Palimex team

Our role: Palimex alongside you

With four decades of experience, Palimex stands as your strategic partner. Our role goes beyond supplying goods: we support you in building your seasonal menus and in sourcing specific references. Whether you are looking for candied fruit for the festive season, spices for your preparations, or want to secure your annual date volumes, our sales team builds tailored offers, shipped carriage paid according to your logistics constraints. Ordering takes place on a site reserved for professionals, in bulk or by the case, with trade prices that apply from working volumes upwards.