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.
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.
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.
Nutrition Highlights
Raisins (seedless), 50 raisins (26g)
Calories: 78
Protein: 0.83g
Carbohydrates: 20.5g
Total Fat: 0.12g
Fiber: 1.04g