Saturday, May 14, 2016

The uses of raisins

Raisins didn’t become popular in Europe until the 11th century when knights returning home from the Crusaders brought raisins back with them from the Mediterranean and Persia.

Raisins are one of the most popular types of dehydrated foods products. Raisins are dried fruit of various kinds of grapes that contain considerable sugar and are cured in the sun or in an oven.  As a dried fruit, they are a concentrated source of calories and nutrients, including vitamin B6, copper, iron, magnesium, manganese, phosphorus, potassium and thiamin.

They are also high in dietary fiber and have no cholesterol. Today, raisins are made similarly the world around. The grapes are handpicked and spread in rows between the vines to dry in the sun. Their bloom – the coating of natural yeast that cling to all grapes – remains intact and the dried grapes turn almost black.

Raisin can be eaten as a snack, either alone or mixed with nuts and either dried fruits. They are stirred into yoghurt, added to cereal and oatmeal, used in breads and cakes.

Like other fruits, raisin should be washed thoroughly before they are used. They may then be soaked in warm water and stewed in exactly the same way as prunes.
The uses of raisins

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