Raisins

The raisin is the most popular dried fruit in the USA. In fact, when people think dried fruit, the first thing that comes to their mind is the humble raisin. History has shown that raisins were discovered by accident over 4,000 years ago when dried and dehydrated grapes were found still stuck to the vine. In the 11^th century, when knights came back to Europe from the crusades, they found themselves looking for raisins that they had consumed while on their journeys in the Mediterranean and Persia. Thus was born the European raisin industry. Fast forward to 1873, a massive heatwave hit California, drying up all of the grapes on the vines before they could be harvested, which led to a sudden inadvertent supply of raisin. California is now one of the largest raisin producers in the world.

• Kingdom: Plantae
• Order: Vitales
• Family: Vitaceae
• Genus: Vitis
• Species: Vitis vinifera

Raisin Trivia

• California produces half of the world’s supply of raisins.
• In the USA, April 30^th is National Raisin Day.
• To make one ton of raisins, you need to start with four tons of fresh grapes.
• While some may argue on this point, the world’s best raisins are said to come from Malaga, Spain.

Raisin Buying Guide

When buying raisins from a box or commercial brand, always check for added chemicals and preservatives. Also, check if the packaging has any tears or damage that may have led to contamination or deterioration of the contents.

Once you’ve done all the preliminary checking, give the container a shake. If the package rattles, that means that the raisins inside have already dried out and are no longer fresh. If you can visually inspect the raisins (see-through containers or plastic bags), look for reasonably plump raisins that don’t look desiccated or too dried out.

Try and avoid raisins that are stored and displayed in open containers and sold by weight; you don’t know what sort of contamination has occurred.

Raisin Production & Farming in Texas

While California is the only state in the United States that officially produces commercial raisins, some small vineyards in Texas produce artisan raisins and sells them in farmers’ markets and specialty stores.

Pesticides:

With grapes being a mainstay on EWG’s Dirty Dozen list, it’s not surprising that raisins have also shown to contain high levels of pesticide residue contamination. In fact, some raisins even show higher levels of chemicals than grapes because of the chemical treatments some raisin producers do to speed up the drying process.

Unlike grapes, you cannot peel raisins to remove exterior contamination. The best way to avoid all of these pesticides is to go for raisins made from organically grown grapes and dried without the use of any chemical baths.

Check out your local farmers’ markets to see if they have any organic raisins.

Packaging:

Raisins are processed in three ways: Sun drying, shade drying, and mechanical drying.

• Sun-drying is the traditional way of producing raisins. This is a slow process in which the grapes are left out in the sun to dry naturally. This method, while natural, can be the source of insect infestations, microbial deterioration, and environmental contamination.
• Shade drying is storing the grapes in shaded warehouses or drying houses. This reduces the chance of contamination if the environment is properly maintained and controlled. Still, the downside is that it takes much longer and costs a lot more than traditional sun drying.
• Mechanical drying of grapes into raisins can either involve air tunnels or microwave drying processes. This is basically the modern way of processing grapes into raisins. This is clean, fast, and relatively cheaper when it comes to labor costs.

Finished raisins are then packed into boxes or individual bags and canisters before being shipped out to distributors or stores/supermarkets.

Enjoying Raisins

Eating raisins are pretty straightforward; just open the package and enjoy them!

Tip: If you find your raisins to be too dry, you can soak them in warm to hot water for a few minutes to plump them up.

Storage:

Once you have opened your packet or canister of raisins, you’ll have a good six months before they deteriorate. Just make sure that you reseal or close the container properly to regulate moisture and avoid the growth of mold. They can also be stored in the fridge for up to a year, but just make sure that your container is tightly sealed.

Cooking:

Before using raisins in any heated application, it is a good idea to soak them first in hot water to plump them up.

Raisins are a popular addition to baked recipes. They do well in breads, cakes, cookies, rolls, and energy bars. Raisins can also be used as toppings for various salads and desserts.

Tip: For an extra punch of flavor, raisins can be plumped up using rum or brandy.

Nutrition:

• Carbs
  • Raisins, like most other dried fruits, have higher sugar and carb content than their fresh counterparts.
  • The glycemic load of raisins for a 1-ounce serving (roughly 28 grams) is estimated to be at around 27, which is pretty high. Exercise moderation when consuming raisins.
  • The high simple sugar content in raisins can provide a quick burst of energy when you need it, just don’t overdo it.
• Fiber
  • Raisins contain both soluble and insoluble fiber, as well as prebiotics, which are responsible in promoting gut health.
    • Prebiotics promotes the growth of “good” bacteria in your gut, preserving the balance of your intestinal flora.
    • The fiber in raisins helps flush out toxins in your gut by binding with them and moving them out of your body through regular bowel movements.
  • Vitamins and minerals:
    • Some studies have shown that consuming raisins can potentially lower the risk of diabetes and heart disease.
    • While grapes lose a lot of vitamins and minerals in the drying process, raisins still contain a healthy amount of polyphenols and phenolic acids, which are excellent antioxidants.