Raisins

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Raisins

• By Malesa Marie Price

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What Are They?

• Raisins are made by dehydrating grapes in a
  process using the heat of the sun or a mechanical
  process of oven drying.
• high content of sugar and solid flesh.
• limited to regions with a long, hot growing
  season because the grape must remain on the vine
  until fully mature in order to attain a high
  percentage of sugar and because enough time must
  elapse between harvesting and fall rains to
  permit sun-drying

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What Types of Grapes

• European type called Vitis vinifera
• Most seedless raisins, especially in California,
  are produced from the Sultanina, or Thompson
• The Muscat, a very ancient variety, is noted for
  its flavor and meatiness, but it has seeds and is
  somewhat sticky it is commonly marketed in
  clusters for table use

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History of the Raisin

• important in early Mediterranean trade
• Spain, Asia Minor, and Greece were the centers of
  cultivation
• Australia is an important producer and California
  is the leading producer
• Raisin production was introduced in California by
  Spanish missionaries in the late 18th cent. and
  began to assume importance after 1875

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Why Raisins?

• 70 fructose (healthy sugar) for quick energy
• Natures candy
• No Preservatives
• keep their flavor, color and nutritional value
  for up to 15 months
• Easy snack no hassle

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They are good for you!

• Vitamin A
• Vitamin B
• Minerals
• Iron and Potassium
• cholesterol-free
• low in sodium
• virtually fat-free

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Common Uses

• Breakfast
• Raisin Bran, Granola, Oatmeal, muffins
• Chocolate or yogurt covered
• Trail mix
• Salads
• Meat dishes
• Cookies and Cakes

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Sun-Maid

• Established in 1912 in California
• Fresno, CA home to worlds largest raisin plant
• Sun-Maid girl, Miss Lorraine Collett, one of the
  worlds best known trademarks
• Kingsburg plant can store over 300 million
  pounds of raisins
• Founded the California Associated Raisin Company

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Yummy Recipes

• Pumpkin Raisin Bars 2 cups Pillsbury's BEST
  All Purpose Flour 2 cups sugar 2 teaspoons
  baking powder 1 teaspoon baking soda 1 teaspoon
  cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt
  1/2 teaspoon cloves 1 cup oil 4 eggs 1
  (15-oz) can (2 cups) pumpkin 1/2 cup chopped
  nuts 1/2 cup Sun-Maid Raisins Frosting 1/3 cup
  margarine or butter, softened 1 (3-oz) package
  of cream cheese, softened 2 cups powdered sugar
  1 tablespoon milk 1 teaspoon vanilla HEAT
  oven to 350F.GREASE 15"x10"x1" jelly roll
  pan.COMBINE all bar ingredients, except nuts and
  raisinsBEAT at low speed until moistened.BEAT 2
  minutes at medium speed.STIR in nuts and
  raisins.POUR into greased pan.BAKE for 25 to 30
  minutes COOL completely.SPREAD cream cheese
  frosting over bars and refrigerate.
  FrostingCOMBINE all frosting ingredients and
  beat until smooth.SPREAD frosting on cooled bars
  and refrigerate. Makes 48 bars.

• Chunky Chicken Picadillo Chili Prep Time
  About 10 Minutes Cook Time 20 Minutes Makes
  6 Servings, About 8 Cups I N G R E D
  I E N T S 2 teaspoons each ground cuminand
  chili powder1 teaspoon salt1/4 teaspoon ground
  cinnamon1 pound boneless, skinless chicken
  breasts,cut into 1-inch chunks1 tablespoon
  vegetable oil1 large onion, chopped4 cloves
  garlic, minced 2 cans (14-1/2 oz. each) Mexican
  style diced tomatoes, undrained 1/2 cup chipotle
  salsa or medium heat salsa3/4 cup Sun-Maid
  Natural Raisins1 can (16 oz.) red or black
  beans, drainedOptional toppings chopped
  cilantro, shredded cheddar cheese, sour cream
  D I R E C T I O N S COMBINE cumin, chili
  powder, salt, and cinnamon. Coat chicken evenly
  with seasonings. HEAT oil in a large saucepan
  over medium heat. ADD onion and cook 5 minutes,
  stirring occasionally. ADD chicken and garlic.
  Cook 3 minutes, stirring occasionally. STIR in
  tomatoes, salsa and raisins. Bring to a simmer.
  COVER and simmer 10 minutes. STIR in beans. Cover
  and continue to simmer 5 minutes. Ladle into
  bowls and serve with desired toppings.