- Raisins are ready to eat or may be
added to sandwich fillings, rice dishes,
stuffing, salads, hot or cold cereals,
puddings, and baked items.
- Raisins may be combined with
peanuts, sunflower seeds, or granola
to make a trail mix.
- Raisins keep cookies and cakes moist.
Chopped raisins impart a full flavor to
baked goods. Add whole, sliced, or
chopped raisins to muffins, breads,
cookies, and other desserts.
- Toss in fresh vegetable salads or pasta
salads.
Nutrition Information for Raisins
Raisins are low in fat and sodium, but
high in carbohydrates for a quick pick-
me-up snack.
1/4 cup of dried uncooked raisins
provides 1 serving from the fruit
group of the Food Guide Pyramid.
Preparing and Cooking Raisins
- For easier chopping of raisins, use an
oiled knife or blade.
- Raisins can be used dry. When the
recipe calls for plumped raisins, cover
the amount of raisins needed with very
hop tap water and soak 2 to 5
minutes.
- Flavor and nutrients are lost
with longer soaking. Drain well before
using.
- Raisins freeze well and thaw quickly.
Thirteen Facts About Raisins
- Raisins are cholesterol-free
- Raisins are low in sodium
- Raisins are fat-free
- Raisins are a rich source of antioxidants
- Four pounds of fresh grapes produce one pound of raisins
- Raisin juice is a pure extract of raisins
- Raisin juice is a natural substitute for preservatives
- Raisins sweeten and color natural baking goods
- Raisin juice can be used as a sugar substitute
- Raisin paste is used in fillings for fine confections
- Raisin paste inhibits molds
- Raisin paste also extends shelf-life
- Raisins in all forms enhances flavor