(NAPSA)—The sweet news about one favorite fruit is that it can also be used in savory dishes. As a nutritional powerhouse, California raisins provide a sweet balanceto a variety of savory dishes. Simply adding a handful to curries, or served up in a chutney, relish or salsa to pair with fish, pork or chicken will create a new special dish for family and friends to enjoy. That means more opportunities to add nutritional value to your meals in a flavorful way that everyone in the family can appreciate. Recent research shows raisins have even morehealthful benefits to offer than previously suspected. From having a positive impact on heart disease by stimulating the body to use its own cholesterol, to contributing to a lower risk of colorectal cancer, to ranking among the top antioxidant foods, these sweet morsels havea lot to offer. A quarter cup of California raisins is one serving of healthy fruit. The following recipe for Grilled Pineapple, Chipotle and Raisin Salsa is a flavorful side dish that packs a powerful nutritional punchperserving. Grilled Pineapple, Chipotle and Raisin Salsa 1 cup California raisins 1 cup dark rum 2 fresh pineapples, cored andsliced 4-inch thick % cupolive oil % cup chipotle peppers, seeded and diced fine 2 tablespoons California raisin paste or 4 cup California raisins, finely ground Juice of 2 fresh limes Grated zest of 1 orange Juice of 1 orange % cup extra virgin olive oil % eup sliced fresh green onions % cup finely chopped fresh cilantro % cup diced (44-inch) roasted red peppers T) Sweet and savory California raisins add flavor and nutritional value to a variety of dishes. Seasalt, to taste Combineraisins and rum in small bow]; set aside to plump raisins for 30 minutes. Preheat grill to medium-high. Brush pineapple on all sides with olive oil; grill until evenly and lightly caramelized on both sides, saving any juice that seeps off in a 2-quart mixing bowl. Cool to room temperature; dice pineapple into %4inch cubes and add to mixing bowl. In separate bowl, combine chipotles, raisin paste, lime juice, orange zest and orange juice. Slowly add extra virgin olive oil, whisking vigorously to emulsify. Stir in the pineapple and pineapple juice. Fold in the green onions, cilantro, roasted peppers and season to taste with sea salt. Set aside to meld flavors. Yields: 1% quarts Serves: 24 Nutrition Facts (per serving) Calories 130 (48% from fat); Total Fat 7g (sat 1g, mono 5g, poly
