Raisins

Raisins are dried grapes, a small, sweet dried fruit used as a snack and in cooking. They vary by grape type, drying method, and color. The main categories are dark raisins, golden raisins, sultanas, and currants. Dark raisins are typically sun-dried and brown; golden raisins are light-colored and often treated with sulfur dioxide to preserve color; sultanas are light, seedless white grapes such as Thompson Seedless; currants are small dried grapes, usually from the Black Corinth variety.

Production: Raisins are produced by drying ripe grapes in the sun or with dehydrators. Drying concentrates sugars and flavor. Some raisins are treated with sulfur dioxide to maintain color and extend shelf life; unsulfured varieties are also available. Major producers include the United States (notably California), Turkey, Iran, Greece, and Australia.

Uses: They are eaten raw as a snack and are widely used in baking (bread, muffins, cookies, cakes), cereals, and trail mixes. They also appear in savory dishes such as pilafs and stews, or rehydrated for sauces and stuffing.

Nutrition and health: Raisins are energy-dense, with most calories from carbohydrates and natural sugars. A 1/4 cup (about 40 g) provides roughly 120–130 calories, about 30–34 g of carbohydrates, and 2–3 g of dietary fiber, plus small amounts of protein and minerals such as potassium and iron. They contain polyphenols and antioxidants. Their sugar content means moderate consumption is advised, and sulfite-treated varieties may affect sensitive individuals.

Storage and safety: Store raisins in an airtight container in a cool, dry place. They keep for months at room temperature and longer if refrigerated or frozen. Rehydration can be done by soaking in warm water for cooking.