Raisins are dried grapes. They are sweet, chewy and slightly tangy, and come as dark raisins, golden raisins (sultanas) and tiny currants.
History
Drying grapes in the sun is one of the oldest ways of preserving fruit. Raisins were known in ancient Egypt, Persia and the Mediterranean, and were so valued that they were used as prizes and as trade goods.
Where it comes from
Grapes are native to the Mediterranean and Western Asia. Turkey, the United States (California), Iran, China and Chile are major producers. Currants (Zante currants) are dried from small, dark Corinth grapes.
Flavor and how to use it
Add raisins to oatmeal, scones, breads, rice dishes such as pulao, curries, salads and trail mixes. Soak them in warm water, tea or juice to plump them for baking.
Buying and storing
Keep raisins in an airtight container in a cool place. They last for several months.
Recipes that use it
In kitchens and traditions
Raisins are dried grapes, among the first dried fruits made by humans. Egyptian and Middle Eastern farmers dried grapes in the sun thousands of years ago. Turkey, the United States (California), Iran, Chile and Australia are major producers today.
Raisins are used in Indian pulao and kheer, Moroccan couscous and tagine, Russian and Eastern European pastries, British fruit cakes and scones, and American oatmeal cookies. Different grape types and drying methods produce golden, black or green raisins.
Good pairings and ideas
- Plump in warm water or tea before baking.
- Stir into rice dishes with nuts and saffron.
- Add to curries and chutneys for sweetness.
- Mix into granola or trail mix.
Frequently asked questions
What is the difference between raisins, sultanas and currants?
Sultanas are light-colored raisins from seedless grapes. Currants are small dried grapes from Zante, not related to blackcurrants.
Do raisins contain sulfites?
Golden raisins are often treated with sulfur dioxide, so check labels if you are sensitive.
Why do raisins harden?
They lose moisture over time. Soak them briefly to refresh.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
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