What's Tasty at Sigona's Farmers Market

January 26, 2011

John Sigona’s Dried Fruit Pick of the Week: Black Monukka Raisins

Filed under: Dried Fruit & Nut Specials, RECIPES — Sigona's @ 8:59 am

John Sigona’s Dried Fruit Pick of the Week: Black Monukka Raisins

John Sigona partners with local farmers to get spectacular prices on all your favorite dried fruits & nuts!


John Sigona

Black Monukka Raisins

99¢ /10 0z. container

Price valid January 26 – Feb. 1, 2011. Reg. $1.79

These are my favorite raisins—I love their uniqueness, their flavor, sweetness and texture!

Monukka Raisins are not mass produced—hence, they’re a specialty raisin not commonly found in retail outlets. Their flavor and texture are interestingly different from other more common raisins: sweet, yet not too sweet, with a strong, rich flavor. Monukkas have an ever so slightly satisfying chewy crunchiness because they contain almost undetectable tiny edible seeds.

Monukka raisins are a wonderful out-of-hand treat. Of course, there are lots of other uses, too. Try them in:

  • Potato salads
  • Fruit salads
  • Any type of vegetable salad
  • Candied yams
  • Cereals, especially hot oatmeal
  • Stuffing
  • Cookies, cakes, cupcakes, breads
  • Yogurt
  • Trail mixes
  • One of my favorite out-of-hand snacks: Monukka raisins with raw almonds or raw walnuts—HEALTHY AND SATISFYING!

Here is a recipe that’s so much more delicious than eating plain ol’ broccoli:

Broccoli & Black Monukka Raisin Salad

Broccoli-raisin salad is a popular dish at our family gatherings, and the Black Monukka raisins add a perfectly sweet flavor. I originally found this recipe on the Women’s Day website and tweaked it a bit to give it my own spin. All ingredients are available at Sigona’s! Serves 4 as a side dish.

For the salad:

  • 1 bunch broccoli
  • 1 small red onion, thinly sliced
  • ½ cup Black Monukka raisins
  • ½ cup dried Bing cherries (or mix it up and see how fresh Bing cherries work – just quarter them and remove the pit.

For the dressing:

  • ½ cup low-fat buttermilk
  • 1 ½ TBL plain yogurt
  • 1 TBL cider vinegar
  • 2 TBL organic Agave nectar
  • ½ tsp salt
  • ½ cup raw walnut pieces (use can toast them if desired, I prefer raw)


  • Cut broccoli into small florets
  • Bring one-inch water to boil in large saucepan, fitted with steamer bask
  • Add Broccoli—steam 2-3 minutes—do not overcook
  • Immediately rinse with cold water to chill (stopping the cooking process) — drain well
  • In a serving bowl, toss broccoli with sliced red onion, Black Monukka raisins and dried (or fresh) Bing cherries. Set aside.
  • In a small bowl, whisk together all dressing ingredients, except the walnuts.
  • Toss mixed dressing with broccoli mixture—sprinkle with walnuts AND ENJOY!!

Cook’s note: Some versions of this recipe call for crumbled bacon. Feel free to fry some up, blot it with paper towels and crumble it into the salad ingredients if you’d like.

Storing tip: Any unused portion can be stored and kept fresh for a day or two—simply seal tightly and refrigerate.


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