Yes, you can soak dry fruits together, but there are some nuances you should consider to optimize both taste and nutritional benefits. In the Siddha-Ayurvedic tradition, soaking dry fruits improves digestion and helps balance the doshas by activating their prana, or life force. However, different dry fruits may have varying soaking times and effects on taste and texture, as you’ve noticed.
Almonds benefit significantly from soaking due to their harder texture and the presence of tannins in the skin. Soaking them for 8-12 hours can help remove these and enhance nutrient absorption by reducing their heat-producing quality, which is more suited for balancing Kapha and Vata doshas.
Cashews, on the other hand, have a softer texture and generally require a shorter soaking period—about 2-4 hours. Prolonged soaking can lead them to become mushy, as you observed, which can also lead to a slight fermentation that is less suitable for consumption.
Walnuts can be soaked for about 4-6 hours. They release oils faster which, when over-soaked, can become bitter due to oxidation. This affects their ability to support Kapha and Pitta balance, reducing their beneficial omega-3 content.
Raisins and figs are softer, and soaking them for 30 minutes to 1 hour is usually sufficient. They tend to help with Vata imbalances and promote good bowel movement by being naturally sweet and cooling.
While you can soak them together, please be mindful of these different soaking times. You could start soaking almonds and walnuts first, then add cashews later, and raisins right near the end. This approach may enhance taste and preserve nutritional benefits, though it might take a bit more attention to timing. If you find it too tedious, soaking similar types together (like almonds and walnuts) might be a good compromise.
