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Raisin flavour

A HANDFUL OF RAISINS Makes a high-energy snack

Raisins are dried grapes. They are produced in many regions of the world such as the United States, Australia, Chile, Argentina, Mexico, Greece, Turkey, India, Iran, Pakistan, Afghanistan, Togo, Jamaica, South Africa, Southern and Eastern Europe. Raisins may be eaten raw or used in cooking and baking. They are made by dehydrating grapes in a process that either involves the heat of the sun or a mechanical process of oven drying. Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless. While the colour of raisins varies, they are generally deep brown, often with hints of purple.

Raisins are sweet due to their high concentration of sugar. If they are stored for a long period, the sugar inside the fruit crystallises. This makes the fruit gritty, but does not affect its usability. To de-crystallise raisins, they can be soaked in liquid (alcohol, fruit juice, or boiling water) for a short period, dissolving the sugar. Raisins are one of the richest sources of the mineral boron and provide concentrated amounts of polyphenolic phytonutrients.

Raisins are a great addition to homemade granola or can be sprinkled over any breakfast cereal, hot or cold. They can be served on top of chicken or layered with plain yoghurt to make a dessert parfait. They go well in most baked goods. Raisins’ sweetness and texture make them a great addition to poultry stuffing. Mix them with your favourite nuts for a high-energy, protein and fibre-packed homemade snack.

Now, for a recipe.

Ingredients

Carrots, shredded: 3 large nos.

Raisins: 1 cup

Walnuts: 1 cup

Finely chopped celery: quarter cup

Shredded coconut: 2 tbsp

Mayonnaise: half cup

Sour cream: 2 tbsp

Cider vinegar: 1 tbsp

White sugar: half tsp

Salt: quarter tsp

Method: In a medium bowl, combine shredded carrots, raisins, walnuts, celery and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.

RISHI MANUCHA

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