Raisins and it's types

The word "raisin" dates back to Middle English and is from Old French raisin means "grape".
SULTANAS
  • The large, yellow-green grapes that are dried into these raisins are particularly flavourful and soft. The fresh Sultana variety grapes is dipped in an alkaline olive oil emulsion and sun-dried for 2-3 weeks.
  • They are mainly used in the traditional cakes, breads and biscuits.
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CURRANTS
  • Made from small black Corinth grapes, currants are seedless and very dark in color. About one-fourth the size of other raisins.  These type are sun-dried without the usage of drying oils.
  • Used for baking hot cross buns and cooking.
MUSCAT RAISINS
  • Large, brown and fruity-tasting, these raisins are made from big, greenish-gold Muscat Grapes.
  • These raisins are mechanically dehydrated without the use of drying oils.
  • Used especially in fruitcakes.
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DARK RAISINS (Natural Seedless)
  • The green grapes naturally develop a dark brown color as they dry in the sun, a process that takes from 2-3 weeks, after they have been treated with drying oils.
  • Most popular for cooking, baking, salads and desserts.
GOLDEN RASINS
  • Like natural seedless raisins, these are also Thompson seedless grapes, but are oven-dried to avoid the darkening effect of sunlight.
  • They are also treated with sulfur dioxide to preserve the light color and mechanically dehydrated.
  • Used in fruitcakes and confections.
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