Some dried fruits do come with preservatives to inhibit mold and bacterial growth. Some also are treated to preserve their fresh color. The most common chemical used on dried fruits is sulfur dioxide since it combines with the enzymes that cause discoloration, plus it inhibits bacterial growth. Sulfur dioxide is a gas that dissolves in water and can yield potassium sulfide as well as other compounds. My guess is that the dried fruit in your store contained potassium sulfide.

If you don't have a natural food store in your area, I suggest that you request a catalog from Walnut Acres Organic Farms. They have a beautiful catalog full of wonderful, wholesome and organic foods, including dried fruits.

If you visit food courts or malls that sell candies, nuts and dried fruits in bulk with no ingredient labeling, be suspicious of those dried fruits that still contain their vibrant fresh color. It is natural for fruits to darken as they dry. The colorful ones have probably been treated with sulfur dioxide. These compounds have been allowed in foods since the FDA has found them to be safe for use at the levels in which they are used. However, I think it makes sense to avoid all manmade chemicals that you can, especially those that serve only a cosmetic purpose. The added chemicals in dried fruit are strictly cosmetic because the drying process itself has a preservative effect.

Important Note: P> When offering dried fruits to your toddler it is important to soften them, by cooking until tender, and chopping into small, safe pieces, to prevent choking.