Mr.Food - A Variety of Raisins

A Variety of Raisins

The word from the grapevine is that kissed-by-the-sun, sweet and ready-to-eat raisins are a super addition to our recipes. Mr. Food explores a variety of raisin options and shares ideas for enjoying them.

A Variety of Raisins

A raisin is like a grape with a suntan, because that’s how the dark varieties are created – from the heat and light of the sun. It’s probably safe to say that raisins were discovered accidentally by man when grapes dried on the vine. After tasting them…they were a hit!

As for the varieties, the raisins of old had seeds, but we don’t find those much anymore. Today we prefer seedless raisins, especially for baking. And what’s caught on besides the tiny tangy currants, which are said to be best for baking, are the ones made here in the U.S. from light-colored Thompson seedless grapes. When they’re sun-dried, they shrink up to become the familiar dark raisins we’ve grown to love. And when they’re oven-dried and cured, like magic they become lighter, tangier, golden raisins.

Either variety comes ready to eat, in loads of package options, at the supermarket. Although we don’t have to, we can store them in the fridge or freezer.

Here's a tip for plumping up raisins: Soak them in warm water for 3 to 4 minutes, and they’ll be as juicy as can be.

No matter which variety you choose, enjoy raisins:

By the handful for a boost of energy
Sprinkled on cereals and salads for extra pizzazz
In cooking (for sauces) and baking

Raisins always fit and, with so many choices, we’ve got so many reasons to say...

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