Dried grapes, or raisins, are available year ‘round, they’re high energy and pack easily. We find them mostly in breakfast foods and desserts. However, they are moving around! Due to our recent Middle Eastern cultural glimpses, we are learning about savory, main dishes containing raisins, sometimes with olives and nuts in unexpected combinations – an old fruit in new places.
Dried grapes appeared in Persia and Egypt back before 2,000 BC. Later, the Romans celebrated with them as well as eating them. Today, they are grown in California, Australia, Iran, Chile and along Mediterranean.
All grape colors are made into raisins and range from seedless Thompsons to golden Sultanas, dark-colored to light. Currants are tiny raisins, darker and tarter.
These tiny fruits are rich in vitamins B6, iron, manganese, phosphorus and potassium.
When purchasing raisins, make sure the package is fully intact. Preferably buy raisins you can see through the container. They should look separate and slightly plump though dried.
Store raisins in their airtight package in the refrigerator, and they will remain fresh tasting for six months. They can be plumped up easily by placing them in a bowl of hot water for a few minutes.
Add raisins to:
Cereals, hot or cold
Foodsites with raisin recipes: