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Fruity Raisin Snacks
Tropical Punch Fruity Raisin Snacks
Peach Fruity Raisin Snacks
Sour Blue Raspberry Raisin Snacks
Sour Mixed Berry Fruity Raisin Snacks
Sour Watermelon Fruity Raisin Snacks
Sour Strawberry Fruity Raisin Snacks
Vanilla Yogurt Covered Raisins
Chocolate Yogurt Covered Raisins
Chocolate & Peanut Butter Yogurt Covered Raisins
Strawberry & Vanilla Yogurt Covered Raisins
California Sun-Dried Raisins
Mixed Jumbo Raisins
Dried Mixed Berries
California Whole Pitted Prunes
Deglet Noor Pitted Dried Dates
Deglet Noor Chopped Dates
California Mission Figs
California Dried Golden Figs
California Sun-Dried Organic Raisins
Cinnamon Swirl Raisin Bread
Mango and Mixed Berry Dried Fruit
100th Anniversary Book
Board of Imagination
Movie Night Snacks
National Raisin Day
Benefits of Dried Fruits
The Perfect Snack
Explore the possibilities with new Mango and Mixed Berries
Treat your taste buds to two delicious, simply good snacks that are non-GMO and have no artificial flavors. Try them on their own or mix them into your favorite salads, yogurts or desserts.
Mango Charcuterie Board
This simple, yet sophisticated charcuterie board can help you entertain with ease.
1 cup Sun-Maid Dried Mango
4 oz salami, thinly sliced
6 oz of crumbly cheese, like blue, Gorgonzola or Feta
6 oz of thinly sliced hard cheese, like cheddar, romano or parmesan
4 oz seedless red grapes
¼ cup pistachios
½ cup assorted olives
½ cup cornichons
¼ cup honey
½ loaf of bread, pita or crackers for serving and garnish
Assemble ingredients in equal portions on a large cutting board, plate or serving tray.
Serve alongside pita, crackers or toasted bread.
Mixed Berry Breakfast Cookies
Start your day off right with an energy boost of almonds and berries.
1 cup mashed ripe bananas (about 2 bananas)
2 cups old fashioned oats
½ cup almond flour
½ cup almond slices
¼ cup milk or almond milk
1 cup Sun-Maid Dried Mixed Berries
1 egg or flax egg
1 teaspoon cinnamon
⅛ teaspoon sea salt
Preheat oven to 350°F.
Mix all ingredients in a large bowl until well combined, adding ⅛ teaspoon salt if desired.
Scoop out ¼ cup of cookie dough and place on a parchment lined pan. Gently press flat with the back of your measuring cup. Repeat for each cookie.
Bake 20-25 minutes or until lightly browned. Cool completely.
Store in the refrigerator for up to 4 days.
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