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Delicious Nut and Fruit Relishes


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Cherry Mango Cherries Raisins Relish

This is a  easy great relish made with a variety of fruits. Enjoy it when fresh cherries are in season and when you a craving something sweet that is delicious and nutritious.

Ingredients:

  • 1 ripe mango, diced
  • 1 sweet apple, dice
  • 1 cup pitted cherries, cut in half
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans
  • 1 TBSP raspberry vinegar

Directions:

Combine all ingredients in a serving bowl , chill and serve (See how easy!)

Easy Apple Relish

This easy recipe includes a variety of apples, dates, apricots, and nuts for a compliment to any savory meal.

Ingredients:

  • 1 large crisp sweet red apple, unpeeled
  • 1 large green apple, unpeeled
  • 2/3 cup sweet concord grape juice
  • 1/3 cup chopped dates
  • 1/3 cup diced dried peaches
  • 1/3 cup golden raisins
  • 1/4 cup sliced almonds
  • 1/4 cup finely chopped walnuts
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp almond extract

Directions:

Core and finely chop apples. Transfer to a covered mixing bowl and add the rest of ingredients mixing well. Chill and serve.

Cinnamon Fruit and Cranberry Relish

This is a favorite at the Thanksgiving table as it combines the flavors of cranberries, a touch of cinnamon and a few other flavorful ingredients.

Ingredients:

  • 1 (12ounce) package of fresh cranberries
  • 3 Crisp apples, unpeeled, cored and quartered
  • 24 pitted dates, cut in half
  • 1 Cup black raisins
  • 1/2 Cup golden raisins
  • 1/2 Cup toasted pecans, coarsely chopped
  • 3 TBSP maple syrup
  • 1/2 TSP ground cinnamon
  • 2 or 3  persimmons, sliced

Directions:

Combine the cranberries, apples, dates, raisins, and pecans in food processor and chop till fine.  Transfer to a large mixing bowl and add the maple syrup and cinnamon, mixing well.  Line the sides of clear serving bowl with persimmon slices.  Transfer the relish to the bowl, and chill for 12 hours before serving.  (Relish will be moist but it will thicken as it chills)

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Delicious Nut and Fruit Relishes was published on April 23rd, 2010, with the tags , , , , , under the Recipes category. There are currently no comments on this article so far.

Toasted Pecans


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Toasted Pecans are an absolute must for the best flavor of America’s own nut. Toasting Pecans brings out their best by intensifying the nut’s essence and richness. Any good tasting raw nut will taste even better after it is toasted. Most recipes will call for toasted pecans rather than raw or processed. Toasting pecans is an easy process, one that can be done at home, and can be accomplished as soon as the pecan nut meat is separated from the shell.

Here are some easy ways for toasting pecans.

1). Preheat the oven to 350 degrees. Place the pecans as a single layer on a ungreased and unlined baking sheet. Place in oven and cook for 10 to 12 minutes, turning once or twice during that time frame. (This method is the easiest and fastest for lightly toasted pecans.)

2). Heat a heavy skillet with a small amount of oil.  Place pecans in skillet and cook them, turning often, until they turn deep in color.  Do not walk away from the skillet as the pecans will easily burn and ruin their delicious flavor.  Some people prefer to “toast” them in the skillet as they feel the oil brings out the best flavor in the pecan.

Pecans can be eaten right after toasting, either warm or cooled.  Pecans can be stored for later use and will not have to be toasted again prior to serving or added to  recipes.  If pecans are to be stored they must be cooled prior to storage as the humidity will destroy the crispness of the nut if it not cooled before placing in an airtight container.  

Pecans are just one of many sweet and healthy Nuts, Gifts, Sweets & More from NutsOnline!

Spend some time toasting pecans and enjoy a few now and more in the future.

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Toasted Pecans was published on February 9th, 2010, with the tags , , , , , under the Pecans category. There are currently no comments on this article so far.

The History of the Pecan in America


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Pecans are considered to be the most important nut native to North America.  They are grown in a wide area from Texas, to Tennessee, North to Indiana, Iowa and Nebraska, with the greatest area of production being the Southeast and Southwest.

 For the North American Indians of the Mississippi River pecans were a staple in their daily diet and when the explorers  arrived in the area the Native Americans traded pecans for furs, trinkets, and tobacco.  Explorers noticed that the Native Americans for months at a time lived on nothing more than pecans. Prior to their arrival in North America the explorers and early settlers had never seen or enjoyed the pecan. 

Around 1760, after the French and Indian Wars, fur traders brought the pecan from the Illinois territory to the Atlantic coast and the first shipment of pecans was shipped abroad.

George Washington enjoyed pecans and in 1774 planted several at Mount Vernon and in 1779 Thomas Jefferson planted pecan trees at Monticello.  Both men added the trees to their homes, not only for the pecan nut, but viewed the tree as an ornamental plant for their estates.

In 1847, a slave , Antoine, figured out how to graf  mature trees to young trees and the hybrid ” Centennial” was created for the 100th anniversary of  the United States in 1876.

During the Civil War, Union Soldiers, returning home from the South brought pecans with them which helped spread their popularity. 

Texas is the home to more native pecans than an other state and the Pecan is the state tree of Texas.  In 1880 the first commercial pecan orchard was planted in Brownwood, Texas.

During the early 1900′s pecan tree planting was promoted as a get rich quick scheme and thousands and thousands of acres.  Although the  pecans orchards were a success, the quick rich scheme was not, as the pecans trees took ten to twelve years to start production.   Many people went broke trying to survive waiting on their investment  to mature. 

All total it took about 400 years for the pecan to become a viable crop in the United States.  The pecan industry takes many years to develop before any real return is experienced.  Today, about half of the pecans produced are still of the native plant with the rest being hybrid improved varieties.  The newer improved nuts are large, have thinner shells and the nutmeats are darker in color.

Apart from the United States are now grown in Mexico, Brazil, Australia and South Africa and are enjoyed by people throughout the world.

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The History of the Pecan in America was published on February 7th, 2010, with the tags , , , , , under the Pecans category. There are currently no comments on this article so far.

A Trio of Savory Pecans


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Having a party?  Why not set a trio of savory pecans around for your guests to enjoy.  Here are three varieties that are sure to be a hit:

Southern Buttered Pecans

A favorite simple recipe that is quick and easy to make.

4 Cups Raw Pecan Halves
2 Tablespoons Unsalted butter, cut into pieces
Kosher salt to taste

1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
2. Place the pecans on baking sheet in a single layer. Place in oven and roast until they turndeep brown in color, stirring every 15 minutes. (approximate total time 1 hour).
3. Remove from oven, loosen with metal spatula, add butter and stir until nuts are well coated. Sprinkle with salt and serve either warm or cold.

Salt and Pepper Pecans

A quick and easy pepperty pecan treat

2 Tablespoons Kosher Salt
1/4 Cup Coarsely Ground Pepper
1/2 Cup Sugar
2 Cups Pecans

1. Preheat oven to 350 degrees. Place pecans on a baking sheet and toast for 10-12 mnutes.
2. Place salt, pepper and sugar in bowl and toss to combine
3. Heat on high a large heavy skillet. When hot add 2/3 of the salt mixture and pecans and cook until the sugar mixture is melted and the pecans are well coated.
4. Remove from heat and add the remaining sugar mixture and toss till well covered. Let Cool.

Cinnamon Orange Pecans

A simple tangy pecan snack.

1 Cup Pecan Halves
1 Tablespoon Frozen Orange Juice Concentrate
1/4 Teaspoon Ground Cinnamon
2 Tablespoons Sugar
1/4 Teaspoon Kosher Salt

1. Preheat oven to 350 degrees. Place pecans on a baking sheet and toast for 10-12 mnutes.
2. Place all ingredients in bowl and toss until pecans are well coverd
3. Place pecans in a single layer on a parchment covered baking sheet
4. Set aside and let dry overnight.

The above are 3 very easy way to make different varieties of savory nuts. They all can be made and enjoyed in a short amount of time. Enjoy!

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A Trio of Savory Pecans was published on February 5th, 2010, with the tags , , , , under the Recipes category. There are currently no comments on this article so far.