raisin

Raisin is a dried grape. It is produced by removing most of the water from grapes, either by sun-drying, shade-drying, or mechanical dehydration. The drying process concentrates sugars, acids, and flavors, yielding a chewy, sweet fruit with a long shelf life. Some raisins are treated with sulfur dioxide or other anti-oxidants to preserve color.

Common varieties include seedless Thompson Seedless (light to dark amber as it dries), sultanas (usually light-colored, often treated to maintain color), golden raisins (often treated with sulfur dioxide), and traditional dark raisins from various grape cultivars. Currants are small dried grapes derived from certain grape varieties such as the Black Corinth; they are smaller and usually darker than typical raisins.

Nutritionally, raisins provide carbohydrates as sugars, fiber, and trace minerals such as potassium and iron. They also contain small amounts of calcium, magnesium, and various polyphenols with antioxidant properties. Due to high natural sugar content, they are energy-dense and should be consumed in moderation within a balanced diet. They can occasionally cause dental concerns if eaten frequently in large amounts.

Uses include snacking, baking (bread, cakes, cookies), cooking (in pilafs, tagines, stews), and as toppings for cereals and salads. They are often rehydrated in water or juice for certain recipes or to restore a plump texture.

Storage should be in an airtight container in a cool, dark place; refrigeration or freezing can extend shelf life. Properly stored, raisins remain safe for many months. They are a traditional preserved fruit with global culinary and agricultural significance.