Ingredient: Raisins
Category: Dried Fruit
Season: All
Raisins are dried grapes.
They are produced in many regions of the world , such as the United States, Australia, Chile, Argentina, Mexico, Greece, Turkey, India, Iran, Pakistan, Afghanistan, Togo, Jamaica, South Africa, Southern and Eastern Europe.
Raisins may be eaten raw or used in cooking and baking .
Raisin varieties depend on the type of grape used .
Seedless varieties include Thompson Seedless (Sultana) and Flame. Raisins are typically sun-dried, but may also be "water-dipped," or dehydrated.
"Golden raisins" are made from Thompsons, treated with Sulphur Dioxide (SO 2) , and flame dried to give them their characteristic color.
A particular variety of seedless grape, the Black Corinth , is also sun dried to produce Zante currants, mini raisins that are much darker in color and have a tart, tangy flavour.
Several varieties of raisins are produced in Asia and are only available at ethnic grocers.
Green raisins are produced in Iran .
Raisins have a variety of colours (green, black, white) and sizes.
Nutritional value
Raisins are about 60% sugars by weight, most of which is fructose.
Raisins are also high in antioxidants, and are comparable to prunes and apricots in this regard
Sweetness
Raisins are sweet , due to their high concentration of sugars.
If they are stored for a long period , the sugar inside the fruit crystallises. This makes the fruit gritty, but does not affect its usability.
To de-crystalise raisins , they can be soaked in liquid (alcohol, fruit juice, or boiling water) for a short period, dissolving the sugar. |