A little butter and salt may change how you feel about raisins.
It’s hard out there for a raisin. We eat the dried fruit by the boxful as children, but at some point, raisins become a little less beloved. And sometimes, even hated.
There are so many reasons for how and why things changed. Sometimes aversions to raisins stem from misuse: Too many people serve old, dried-out raisins that are tough and chewy. Or it’s situational; your first Halloween spent trick-or-treating teaches you to love candy above all other sweets. Or maybe there was a moment when you thought you were biting into a chocolate chip cookie … and it turned out to beinstead. Suddenly, raisins come to mean disappointment.
Like a lot of other people, I’m guilty of polishing off a bag of granola or trail mix, finishing everything — except for the raisins. Sometimes it’s because the raisins have dried and hardened into pebbles. But more often, they just aren’t interesting enough to hang with the rest of the mix. And so they sit, loitering at the bottom of the bag — not forgotten, but also not eaten, little orbs that could have become wine, but never reached their full potential.
Kumar’s technique transformed everyday raisins into an incredibly special and delicious version of themselves. Since then, I’ve remembered that raisins and other dried fruit become infinitely more enticing when given a little extra treatment. Now, I follow Kumar’s lead and warm dried figs in an oven with a little rosemary-infused olive oil before adding them to a snack platter.
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