• 1/2 Cup California raisins
  • 1/4 Cup finely diced fresh fennel
  • 1/4 Cup finely diced apple
  • 1/4 Cup finely diced celery
  • 2 Tablespoons pine nuts, toasted
  • 1/2 jalapeno, seeded and finely diced
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon aged balsamic vinegar
  • Sea salt and freshly ground black pepper; to taste


Combine all ingredients in medium-sized bowl; toss to mix well.

Note: For serving suggestion, see recipe for Pork Tenderloin Salad with California Raisin Relish.

Nutrition Facts Per Serving

Calories 80 (Calories from Fat 41%); Total Fat 4 ( Saturated Fat 0.5; Trans Fat 0; ); Cholesterol 0; Sodium 10; Potassium 145; Total Carbohydrate 11; Dietary Fiber 1; Sugars 10; Protein 1; Calcium 12; Iron <1;

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Raisins are fat and cholesterol free.