By dehydrating grapes to make raisins yourself, you'll find they taste better and plump up more than store-bought raisins. Raisins, as we all know, are a great handy snack – whether you are sat at home or are backpacking in the great outdoors! Great nutrition for your kids ...
Add grapes to fruit roll-ups too and for added sweetness to smoothies! Raisins are also great in breads and in your breakfast cereal.
Grapes have been dried for thousands of years and have many hidden health benefits. Grapes are a great source of vitamins A, C and K before they become raisins BUT when they ARE raisins, they have more Choline, Niacin, Folate, and Betaine, with higher trace amounts of Thiamin, and Riboflavin! In the mineral department, raisins beat grapes hands down in Potassium, Calcium, Magnesium, and Fluoride. Both grapes and raisins contain Omega-3 and Omega-6 fatty acids.
Coming up, I'll tell you more about cutting them in half after you have washed and removed the stems – or you may leave whole if desired. If you cut in half, place the grapes on the dehydrator sheet with the cut side facing up, so that the grape juice doesn't drip down to the trays below!
(If you blanch the grapes first, see step one, below, you can save a ton of time in the dehydrator).
Note: If drying your grapes whole, the drying time jumps to 10 –36 hours so please bear that in mind. I highly recommend cutting the grapes in half! I did try the 'whole' method, but the trays got really sticky ... and as stated, they took far longer to dehydrate ... so cutting in half won out for me!
For the green grapes, below, I decided to try just washing and slicing the grapes in half, without blanching first. They worked a treat! There's something about home-made raisins, they have that sweetness, but also a great tangy/tart taste too!
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Our 6-part email series will arrive in your inbox every three days – click the little girl's basket of apples to find out all about it!