• 1/2 fresh, ripe pineapple, peeled and diced fine
  • 1 Cup peeled and finely diced cucumber
  • 1 Cup peeled and finely diced jícama
  • 1 Cup finely diced green cabbage
  • 11/2 Cups California raisins, soaked in warm water and drained
  • 2 red chile peppers, sliced
  • 2 slices shallot
  • 1 Tablespoon minced gingerroot
  • 1 clove garlic, minced
  • 1/2 Teaspoon turmeric powder
  • 3/4 Cup sugar
  • 1 Tablespoon kosher salt
  • 1 Cup unseasoned rice vinegar
  • 10 mint leaves, thinly sliced crosswise
  • 1 Cup roasted peanuts, chopped


Combine pineapple, cucumber, jícama, cabbage, raisins, peppers, shallot slices, gingerroot and garlic in large mixing bowl; set aside. In small bowl, mix turmeric, sugar and salt with vinegar until dissolved. Pour over relish; mix well and let stand at least 30 minutes in refrigerator. Just before serving, add mint leaves and peanuts; toss to mix well. Serve with Lamb Korma or on fried fish crackers (keropok) as an hors d’oeuvre.

Nutrition Facts Per Serving

Calories 90 (Calories from Fat 27%); Total Fat 2.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 200; Potassium 132; Total Carbohydrate 15; Dietary Fiber 1; Sugars 13; Protein 2; Calcium 9; Iron <1;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.