Our Best Dried Fruit Recipes
Dried fruit is healthy, nutritious and it tastes good. What more could you want in a truly portable snack? How about if you could use that healthy, nutritious snack in the kitchen when cooking up a fabulous meal for your family?
Dried fruit from Chandra Foods is an incredibly versatile ingredient that can be used in a wide range of dishes and we are going to share three of our favourites with you now. Let’s take a look:
3 Of Our Best Dried Fruit Recipes
Granola With Cranberries, Mulberries, Dates And Figs
- 4 tbsp coconut oil
- 4 tbsp maple syrup
- 250g rolled spelt
- 100g hazelnuts, coarsely chopped
- 75g flaked coconut
- A pinch of salt
- 1 tbsp cinnamon
- 1 tsp ground vanilla
- ½ tsp cardamom
- 8-10 dried figs, coarsely chopped
- 8 medjool dates, coarsely chopped
- A large handful of mulberries
- A handful of dried unsweetened cranberries
How To Make It:
- Preheat the oven to 175C.
- In a saucepan heat the oil and maple syrup to a simmer and remove.
- Mix the oats, hazelnuts, coconut, and salt in a bowl.
- Stir in the liquid and mix until everything is coated.
- Spread evenly on a lined baking sheet.
- Bake for 20-25 minutes, stirring every 5 minutes.
- Put it back in the bowl and mix in the spices and dried fruit.
- Store the granola in an airtight container.
Radicchio And Raisin Salad
For The Salad:
- 1 head round purple radicchio
- 3 heads Belgian endive
- 120ml white balsamic vinegar
- 50g golden raisins
For The Dressing:
- 1 tbsp white balsamic vinegar
- Salt and black pepper
- 3 tbsp walnut oil
- 50g salad leaf thinnings, roots trimmed
- 28g toasted pecans, roughly chopped
How To Make It:
To make the salad:
Peel off the leaves from the head of radicchio and tear into large pieces.
Separate the endive leaves and slice each heart in half lengthwise.
In a small pan over low heat, warm the vinegar until it starts to simmer, then add the raisins and poach very gently over low heat for 5 minutes.
Allow to cool and remove the raisins from the vinegar. Set aside.
To make the dressing:
Whisk together the vinegar, salt, pepper to taste, and the oil in a large bowl.
- Add the radicchio, endive, and raisins to the bowl with the dressing and toss.
- Plate on a shallow platter and toss the spicy seedlings or microgreens and nuts over at the last minute.
Feta, Date And Sweetcorn Fritters
- 2 tbsp olive oil
- 10 curry leaves, chopped
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 2 tsp finely grated fresh turmeric
- ½ green chilli, finely chopped
- 400g red onions, sliced finely into half moons
- 200g feta, cut into 5mm dice
- 200g dates, cut into 5mm dice
- 300g tinned sweetcorn, drained
- 5 spring onions, finely sliced into rounds
- A large bunch of coriander, chopped
- A large bunch of flat-leaf parsley, chopped
- 170g gram or chickpea flour
- 75g polenta
- ½ tsp bicarbonate of soda
- ¾ tsp baking powder
- ½ tsp salt
- 150ml buttermilk
- 2 eggs
- Rapeseed oil for deep frying
How To Make It:
- Heat the olive oil over a high heat in a heavy-bottomed pan until smoking, then add the curry leaves, fennel and cumin seeds, turmeric and chilli.
- Fry until aromatic, reduce the heat slightly, then add the red onions and cook for 10–15 minutes, until caramelised.
- Remove from the heat, tip into a bowl, and leave to cool.
- Add the feta, dates, sweetcorn, spring onions, coriander, and parsley.
- Sift all the dry ingredients into a large bowl.
- Whisk the buttermilk and eggs together and stir into the bowl, mixing thoroughly.
- Add the feta and date mix and stir well.
- Heat some rapeseed oil in a deep-fat fryer or a large, deep pan.
- Drop spoonful’s of the batter into the hot oil and fry until golden, flipping the fritters over in the oil to ensure even cooking.
- Remove with a slotted spoon, drain on kitchen paper, and leave in a warm spot while you cook the rest.
- Serve immediately.
Contact Chandra Foods
To learn more about the health benefits of Chandra Foods dried fruits, contact Chandra Foods and shop a wide selection of high quality traditional Indian foods today!
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