January 22, 2009

Compiled By Rabail Baig, Photographs By Arsalan
 

Dry fruits are one of winter’s most delightful delicacies. Only a few experiences are as comforting as curling up on a rug or in a blanket in front of a heater, when it’s freezing outside and feasting on roasted almonds and cashew nuts with a cup of hot coffee or tea. There is nothing like cracking open freshly roasted peanuts right after purchasing them from a nearby kiosk, or chewing on figs while sipping green tea. Not much is known of how the art of drying fruits and nuts started, but some assume that the tradition began from Persia, where dry fruits are a big part of their culture. Drying preserves fruits and nuts even in the absence of refrigeration, and significantly lengthens their shelf life, and the process has now become a universal practice.

Whether they’re chewy dried apricots or crispy pine nuts, bittersweet walnuts or sugary raisins, salty pistachios or crunchy hazelnuts, dry fruits and nuts are not only a treat for the palate but also great for health, especially in winters, if consumed in reasonable amounts.

Dry fruits and nuts contain substantial quantities of essential nutrients including minerals, vitamins and enzymes; they are also cholesterol free and a rich source of omega 3 oils. People who include a handful of nuts in their diet enjoy good health, as many nutrients which may be missing from our daily diet can be found in these.

A fabulous choice of gift for any festive occasion, dry fruit is also largely being used in chocolate industries all over the world. Not only do chocolate-coated dry fruits and nuts taste delicious, they also make chocolate a healthier snack option for kids as well as adults.

Dry fruits can also be mixed into breakfast cereals, sprinkled in one’s morning porridge and used in desserts. They can also be re-hydrated by steeping in water and can be used in cooking.