can we soak all dry fruits together - #39637
I am really curious about this thing I've been hearing — like, can we soak all dry fruits together? Last week, I bought a big bag of mixed dry fruits — almonds, cashews, walnuts, raisins, and figs. I thought it'd be great to soak them all for nutrition, but then I got this doubt. Would it actually work? I mean, some say almonds need to be soaked longer than raisins, right? For a couple of days, I left them soaked overnight but started noticing some bitterness in the walnuts after a while. Kind of weird. Also, the cashews seemed to get mushy a lot faster than the others, like they were so impatient to release their goodness or something. I want to get the full health benefits but not sure if soaking them all together is the way to go. Would it change the taste or the nutrients? I read something that soaking helps with digestion and nutrient absorption, but does that apply to all dry fruits? If some need different soaking times should I just stick to soaking them one by one? It's a hassle to me honestly, but I don’t wanna mess up the health benefits. Anyone have experience with soaked dry fruits and can we soak all dry fruits together or not?
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Doctors' responses
When it comes to soaking dry fruits together, Ayurveda offers some insightful perspectives. Soaking can indeed enhance the nutritional profile and digestibility of certain dry fruits, but the varied characteristics of each type often mean that they require different soaking times and conditions for optimal benefits. Take almonds for instance; soaking them overnight is advisable as it helps in breaking down their enzyme inhibitors and improves nutrient absorption. On the other hand, raisins can soften and swell up in a much shorter time, generally 2-4 hours is sufficient, due to their inherently higher moisture content.
For walnuts, soaking helps in reducing their phytic acid content, usually requiring around 4-6 hours, but soaking them for too long may introduce bitterness, due to the presence of tannins. Cashews, being softer, generally become mushy if soaked beyond 2-4 hours. Over-soaking can sometimes compromise their texture and taste. The unique features of each type means not every dry fruit can sit well in the same bowl for the same duration, particularly when you are keen on keeping the taste and nutrient profile intact.
While it’s convenient to soak them altogether, the best approach, considering Ayurvedic principles of balance and harmony, would be to soak each type separately according to its ideal time and then mix them if desired. So, although it sounds like a hassle, it actually ensures that you’re not only preserving but also maximizing the nutritional benefits. Remember, when you soak almonds, peel them after soaking for better nutrient absorption and reduced bitterness.
From an Ayurvedic perspective, the primary goal is to balance your digestion and enhance nutrient uptake, so taking little extra time to cater to each fruit’s unique needs can make a significant difference. If mixing post-soaking is you go-to method, it’s also useful for preparing them just before consumption, teeing up for a nutrient-dense start to your day.

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