Raisins
Packing Raisins
Raisins are packed in 1.33-ounce boxes or
15-ounce cartons. One pound of raisins
yields 12.6 1/4-cup servings of dry fruit and
21.4 1/4-cup servings of cooked fruit.
Storing Raisins
Store opened raisins in the refrigerator.
After opening, fold down the poly bag
liner to help retain moisture. Opened
packages of raisins should be used
within 6 months.
Uses and Tips for Raisins
- 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
Fun Raisin Trivia
Lorraine Collett Petersen – raisins. After being spotted drying her hair, Petersen was asked to be the subject of a painting. In the pose, she held a tray of grapes and wore her mother's bonnet. The northern Californian company that commissioned the painting was Sun-Maid. And Petersen's pose has been the basis of the enduring Sun-Maid Girl image since 1915.
Recipe: Broccoli-Raisin Salad
Ingredients:
1 large head broccoli washed and trimmed
1 cup chopped onion
1/2 cup raisins
1/2 cup chopped pecans or walnuts (optional)
1/2 pound bacon, fried crisp and crumbled (optional)
3/4 cup lowfat mayonnaise
2 tablespoons vinegar
1/2 cup sugar
Cut broccoli into small florets and 1/2-inch stem pieces.
Combine broccoli, onions, raisin, nuts (optional),
and bacon (optional).
In a small separate bowl, make dressing of
mayonnaise, vinegar, and sugar.
Pour dressing over broccoli.
Refrigerate, covered, overnight to soften
broccoli.
Toss before serving.
Recipe makes 8 servings.
Nutrition information per serving: Calories: 182; Calories from Fat: 70; Total Fat: 7.8g; Saturated Fat: 1.5g; Cholesterol: 0 mg; Sodium: 189 mg; Total Carbohydrate: 27g; Dietary Fiber: 3g; Sugar: 20g; Protein: 3g; Vitamin C: 80mg; Calcium: 49mg; Iron: 1.0mg
Print just this recipe. (New window)
See also:
Honey-Raisin Refrigerator Muffins
Cinnamon-Raisin Oatmeal
Post Raisin Bran Cereal Bars
Cinnamon Raisin Biscuits
Low Calorie Cinnamon Raisin Waffles
Wheat Free Kamut-Raisin Muffins
Gluten Free Carrot-Raisin Muffins
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