Grown in the Himalayan mountain region, the Monukka Raisins have a sligthtly larger size than the traditional dark raisin made from dried green grapes. The color is a lighter golden brown, a color that ranges between a golden raisin and the dark colored raisin. To produce this variety of raisin, grapes are grown in a mineral rich soil at altitudes of 6,000 to 9,000 feet. They are then sun-dried for several weeks, which causes the raisins to become dark, shriveled in appearance and slightly harder in texture. As they dry, the cool air adds sugar content to provide a natural sweet flavor that has a slightly fig-like taste.
Raisins can be stored, tightly sealed, at room temperature for several months, but to store longer (up to a year) seal the raisins in a plastic bag stored in the refrigerator.
Tip: When adding raisins to batters for baked goods, coat the raisins with flour either individually or by shaking the raisins in a bag containing flour. Flour coated raisins will then stay suspended within the batter being prepared.
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