The word “raisin” dates back to Middle English and is from Old French raisin means “grape”.
- 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.
- 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.
- 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.
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.
- 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.