Stewed prunes microwave

A star rating of 5 out of 5. This shortcrust pie has a creamy leek, mustard, cider and fennel sauce. A star stewed prunes microwave of 3 out of 5.

This simple Sunday roast is ready in 45 minutes, just enough time to prepare the side dishes of your choice. A star rating of 4 out of 5. A star rating of 0 out of 5. A star rating of 2 out of 5. This article needs more medical references for verification or relies too heavily on primary sources.

Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Today, dried fruit consumption is widespread. Dried fruits retain most of the nutritional value of fresh fruits. The specific nutrient content of the different dried fruits reflects their fresh counterpart and the processing method. Traditional dried fruit such as raisins, figs, dates, apricots and apples have been a staple of Mediterranean diets for millennia. The earliest recorded mention of dried fruits can be found in Mesopotamian tablets dating to about 1500 BC, which contain what are probably the oldest known written recipes. The date palm was one of the first cultivated trees.

It was domesticated in Mesopotamia more than 5,000 years ago. Harvesting grapes, many of which would be dried into raisins. Figs were also prized in early Mesopotamia, Palestine, Israel, and Egypt where their daily use was probably greater than or equal to that of dates. As well as appearing in wall paintings, many specimens have been found in Egyptian tombs as funerary offerings. Grape cultivation first began in Armenia and the eastern regions of the Mediterranean in the 4th century BC.