Peanut (kernels)

Popular confections include salted peanuts, peanut butter (sandwiches, candy bars, and cups), peanut brittle, and shelled nuts (plain/roasted). Salted peanuts are usually roasted in oil and packed in retail size, plastic bags or hermetically sealed cans. Dry roasted, salted peanuts are also marketed in significant quantities. Peanuts are often a major ingredient in mixed nuts because of their inexpensiveness compared to Brazil nuts, cashews, walnuts, and so on. The primary use of peanut butter is in the home, but large quantities are also used in the commercial manufacture of sandwiches, candy, and bakery products. Boiled peanuts are a preparation of raw, unshelled green peanuts boiled in brine  and typically eaten as a snack in the southern United States where most peanuts are grown. More recently, fried peanut recipes have emerged - allowing both shell and nut to be eaten. Peanuts are also used in cosmetics, nitroglycerin, plastics, dyes and paints.

Raisins (dried grape)

Raisins are dried grapes.Raisins may be eaten raw or used in cooking, baking and brewing.Raisins range from about 67% to 72% sugars by weight, most of which is fructose. Raisins, like prunes and apricots, are also high in certain antioxidants. As with all dried fruits, raisins have a very low vitamin C content.

Desiccated coconut crushed 

Culinary

Culinary uses of the various parts of the coconut include:

    * The nut provides oil for cooking and making margarine.
    * The white, fleshy part of the seed, the coconut meat, is edible and used fresh or dried in cooking.

 

Dried apricots

The apricot (Prunus armeniaca) is a species of Prunus, classified with the plum in the subgenus Prunus. The native range is somewhat uncertain due to its extensive prehistoric cultivation.

Prunes

Prunes are used in cooking both sweet and savory dishes. Stewed prunes, a compote, are a dessert. Prunes are a frequent ingredient in North African tagines. Perhaps the best-known gastronomic prunes are those of Agen (pruneaux d'Agen). Prunes are used frequently in Tzimmes, a traditional Jewish  dish in which the principal ingredient is diced or sliced carrots; and in the traditional Norwegian desserts fruktsuppe and sviskekompott. Prunes have also been included in other holiday dishes, such as stuffing, cake, and to make sugar plums.