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Walnut
Dry Fruits
Walnut

Best dry fruit

NRs 1300 
Raisin
Dry Fruits
Raisin

Raisin, dried fruit of certain varieties of grape. Raisin grapes were grown as early as 2000 BC in Persia and Egypt, and dried grapes are mentioned in the Bible (Numbers 6:3) during the time of Moses. David (Israel’s future king) was presented with “a hundred clusters of raisins” (1 Samuel 25:18), probably sometime during the period 1110–1070 BC. Early Greeks and Romans adorned places of worship with raisins, and they were awarded as prizes in sporting events. Until the 20th century the chief raisin producers were Turkey, Iran, and Greece; by mid-century the United States had taken the lead in production, with Australia ranking second. The U.S. raisin industry is located entirely in California, where the first raisin grapes were planted in 1851.
The most important varieties of raisin grapes are the Thompson Seedless, a pale-yellow seedless grape, also known as Sultanina (California); Muscat, or Alexandria, a large-seeded variety also known as Gordo Blanco (Australia); White Hanepoot (South Africa); and the Black Corinth, a small, black, seedless type, also called Zante currant, Staphis (Greece), and panariti. Other varieties of raisin of local importance include the Round Kishmish, Rosaki, Dattier, Monukka, and Cape Currant.

Raisins also may be designated by the method of drying (natural, golden-bleached, lexia), the form in which marketed (seeded, loose, layers), the principal place of origin (Aíyion, Smyrna, Málaga), the size grades, or the quality grades. Natural raisins are dried in the sun in their natural condition; they are grayish black or grayish brown, with the natural bloom intact and a rather tough skin. Golden-bleached raisins are produced from Thompson Seedless grapes dipped in 0.5 percent lye, exposed to fumes of burning sulfur for two to four hours, and dried in a tunnel dehydrator. They are lemon yellow to golden yellow in colour and are used chiefly in baked goods. Sulfur-bleached raisins are pretreated the same as golden-bleached, put on trays, and left in the sun for three to four hours. The trays are then stacked, and the drying is continued for several weeks in the shade. The finished product appears waxy and creamy and faintly reddish yellow in colour.

NRs 2000 
Pistachio
Dry Fruits
Pistachio

The pistachio nut is a dry fruit of small size, lengthy, with a hard, thin and clear brown shell. The edible part is yellowish green and tender.
They are used in foodstuff products and also in cosmetics, for which there is a great demand.
The pistachio nut is a fruit of great category and is as much appreciated for its consumption in fresh as for the industry.

Nutrition and eating

The pistachio is a very nutritious and enegetic dry fruit, rich in potassium and with a high fiber content. This fruit is recommended for people who make great physical and intellectual efforts.

The fruit

The pistachio nut is a dry fruit of small size, lengthy with a hard, thin and clear brown shell. The edible part is green-yellowish and tender.
They are used in foodstuff products and also in cosmetics, for which there is a great demand.
The pistachio nut is a fruit of great category and is as much appreciated for its consumption in fresh as for the industry.
Pistachios are more and more consumed salted or roasted, and with shell as a snack. The seed in raw is used as an ingredient for many dishes, in confectionery and cooked pork meats or ice creams. A very sweet oil is also obtained from pistachios. They are even applied as an ingredient for some medicines with digestive action and in cosmetics.
It is a very nutritious dry fruit of great fat content, between 30.5 and 51,6g for 100g of edible fresh weight.
The pistachio, whose edible part is the seed or almond, covered by a hard, thin, clear brown shell named pericarp. It is obtained from the so called pistachio or mastic tree. The almond is elongated, slightly triangular, 2-3cm long, tender, oily and with a pale green or yellow colour.
The pistachio nuts with shell can be preserved frozen for several months, although they may loose aroma and if they are peeled, it is recommended to keep them in the fridge, although the time of preservation is smaller in this case.
There are some varieties or types of pistachio that are distinguished by the size and colour of the almond, having greater or smaller acceptance.
The tree of the pistachio does not bear fruit until the fifth year and it does not reach a good performance until the tenth. For this reason, in Spain this fruit is usually imported and the prices of the market are high. In the Mediterranean coast, they ripen in September but we can find them in the market all the year round.

NRs 2000 
Almond
Dry Fruits
Almond

The almond is the edible kernel of the fruit of the sweet almond tree. It is a bright white fruti and wrapped in a reddish brown cover.

It is consumed as dry fruit, fried and/or salted. Some well-known products, such as nougat and marzipan, are made of almonds.
Nutrition and eating
Almonds provide a great amount of energy, proteins, minerals, vitamins and fiber. In addition, most of the fats they contain are unsaturated and reduce the level of cholesterol in the blood.
The fruit
The almond is the edible kernel of the fruit of the sweet almond tree. It is a bright white fruit wrapped in a reddish brown cover.

It is consumed as dry fruit, fried and/or salted.
Many well-known products such as nougat and marzipan are made of almonds.

The almonds that we normally consume as dry fruit, fried and/or salted, are those of the sweet almond tree. They are used as an ingredient for confectionery produce such as nougat and marzipan, sugared almonds, pies, chocolate, ice creams and many dishes and sauces. The popular ‘garrapiñada" almond is covered with sugar, syrup or honey, and it is very tasty. Other products are also processed from the almond: flour, cream, horchata (tiger nut milk) and milk. Bitter almonds are not consumed as dry fruit, but from them we obtain oils or essences that are used as seasoning for many dishes.

The almond is a dry fruit that supplies 576 and 626kcal/100g and is a good source of phosphorus, calcium and other minerals which are important for health, like iron.

This fruit belongs to the same family of the plum and the peach, with which it has certain similarity when it has not been yet harvested. It is an oblong drupe with an edible seed or almond of sweet flavour and bright white colour when the reddish brown skin is removed.

There are many varieties cultivated; however, sweet almonds can be classified in two groups, those with soft shell and those with hard shell. The bitter almonds used in the industry have an external similar appearance to the sweet ones.

In Spain, the almond is harvested in autumn, around September, although it depends on the earliness of each variety, since at present there are early varieties like the Guara that are harvested in August. It is recommended to preserve them with shell in order to prevent rancidity.

NRs 2000