What do chef Sau del Rosario, chef Miko Aspiras and food stylist Jenni Epperson have in common? Well, based on their extensive experience working in the kitchen, they all use dried fruits as their natural sweetener in their dishes, particularly raisins.

"Raisins are naturally sweet and are great substitutes for traditional sweeteners," Del Rosario said.

For Aspiras, "raisins can be an excellent replacement for refined sugars — either whole raisins or raisin paste."

"Being a mom, you always want to give your kids healthy treats and raisins can be their perfect healthy snack anytime of the day," added Epperson.

Del Rosario, Aspiras and Epperson all use raisins, such as California Raisins, to add a unique flavor, texture, color and natural sweetness to their dishes —whether in delightful desserts or savory meals. They recently demonstrated the versatility and natural sweetness of California Raisins during a cooking session before a group of media and foodies at Sawsaw on the 5th floor of Cayco House in Poblacion, Makati City.

Featured were Del Rosario's Salmon en Croute with California Raisin-Caper Jam and California Raisins Wild Rice with Duck Confit; Aspiras' California Raisin Madeleines; and Epperson's California Raisins and Beef Taco Stuffed Bell Peppers.

"Because California Raisins are sweet by nature, they lend a natural sweetness to a wide variety of dishes, from hearty meals, delectable baked goods and refreshing beverages, that excite the Filipino sweet tooth. Besides adding natural sweetness to different dishes, the ingredient also has various benefits that make them must-have kitchen staples. For example, they help absorb moisture to lengthen baked goods' shelf life and can be used as a starter in making bread," said Thomas Wee of the Raisin Administrative Committee based in Singapore.

He added: "The California Raisins industry offers a variety of products that are suitable for both consumer and industrial usage. The vast majority of the products offered are of the 'Vitis Vinifera' Natural Seedless variety and are typically dried in the sun, whether it is on paper trays or dried on the vine."

To highlight California Raisins' natural goodness, Del Rosario, Aspiras and Epperson shared the following recipes for home cooks to try and enjoy.

California Raisin Madeleines

by chef Miko Aspiras

Raisin Madeleines:

300 g California Raisins, soaked and chopped into small pieces

270 g Unsalted butter, melted

300 g Whole Eggs

280 g White Sugar

4 g Salt

32 g Honey

24 g Oil

250 g Plain flour (All purpose)

20 g Baking Powder

100 g Whole Milk, room temperature

g Hot water