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Raising Raisin
Raisins are sun-dried grapes or atificially dried grape, used in cooking and baking. by s.tjia / July 2, 2009
Raisins are dried grapes. The word raisin dates back to Middle English and is a loanword from Old French; in Old French and French, raisin means 'grape,' while, in French, a dried grape is referred to as a raisin sec, or 'dry grape.' The Old French word in turn developed from the Latin word racemus, 'a bunch of grapes.'
In ancient times, raisins were used for everything from barter to remedies for growing old. They remained a secret of the Mediterranean region until about the 11th century when shipping methods improved. Four hundred years later, grapes were thriving in Mexico and California, which is now the third largest exporter following Turkey and Iran.
In an effort to foster ideal growing conditions, vineyards migrated up the coast, settling in the San Joaquin Valley. Today, it is the heart of California raisin territory.
Raisins are extremely sweet due to their high sugar content, and if they are stored for a long period the sugar crystallises inside the fruit. This makes the fruit gritty, but does not affect the usability. To decrystalise raisins, they can be soaked in liquid (alcohol, fruit juice or boiling water) for a short period, dissolving the sugar.
Raisins are about 69% sugars by weight, most of which is fructose. Raisins are also high in certain antioxidants, and are comparable to prunes and apricots in this regard. As with all dried fruits, raisins have a very low vitamin C content.
Because raisins are dehydrated grapes, their sugar concentration is very high. They make a terrific quick energy snack, and are also high in potassium (and calories).
Raisins are safe to eat for several months if refrigerated. They also freeze well. Just thaw them at room temperature.
Raisins are available year-round in most food markets. They are often sold in small, single-serving-size boxes, but are also available loose in bins in some natural food stores.
Soft, sweet, and bite-sized, raisins make a deliciously healthy out-of-hand treat. They can be added to granola and trail mix, used to add color and sweetness to salads, and are frequent additions to candy, hot cereals, cookies, muffins, breads, and even a dessert for rum raisin.
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