Raisins
Soft, sweet, and bite-sized, raisins make a deliciously healthy
out-of-hand treat.
An excellent snack food, raisins are simply dried
grapes. Harvested in August, grapes are traditionally spread on paper trays and sun dried
for 2 to 3 weeks. They are also dehydrated mechanically. After drying, the stems are removed
and the raisins are sorted and packaged.
Much of the world’s raisin supply comes from California. The raisin industry began in
California’s San Joaquin valley in the 1870s after a heat wave dried the grape crop on
the vine.
Varieties
The most common grapes used for raisins are Thompson seedless, Zante, and Muscat.
Both dark and golden seedless raisins (also called sultanas) are made from Thompson
seedless grapes. The dark raisins are sun-dried for several weeks, which produces their dark
color and shriveled appearance, whereas golden raisins have been oven-dried to avoid the
darkening effect of the sunlight. Like other dried fruits, some golden raisins have been
treated with sulfur dioxide to prevent darkening.
The tiny seedless Zante grapes produce the dried currants generally found on grocery store
shelves.
Muscat grapes create a large, dark brown, and very fruity-tasting raisin. These raisins are
the variety most often used for holiday baking, such as fruitcakes.
Buying and storing tips
Raisins can be stored, tightly wrapped, at room temperature for several months. For
prolonged storage (up to one year), they should be refrigerated in a tightly sealed plastic
bag.
Look for plump raisins that show no signs of being overly dry or with visible sugar
crystals.
Availability
Raisins are available year-round in most food markets. They are often sold in small,
single-serving-size boxes, but are also available loose in bins in some natural food
stores.
Preparation, uses, and tips
Soft, sweet, and bite-sized, raisins make a deliciously healthy out-of-hand treat. They can
be added to granola and trail mix, used to add color and sweetness to salads, and are frequent
additions to candy, hot cereals, cookies, muffins, and breads.
Before using raisins in baked goods, plump them by soaking them in water for 15 minutes or
simmer them for several minutes. For dessert dishes, raisins can be plumped in wine. Plumping
raisins helps keep them from becoming overly dry when baked.
Nutritional Highlights
Raisins (seedless), 50 raisins (26g)
Calories: 78
Protein: 0.83g
Carbohydrates: 20.5g
Total Fat: 0.12g
Fiber: 1.04g
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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