originating from the latin word racemus, which means a cluster of grapes or berries, raisins were so popular in ancient greece and rome that they were used as prizes in sporting events and even as barter for trade.
In modern times, it’s still an immensely popular food that we find in cuisines across the world.
raisins or sultanas?
What’s the difference? Well, it kind of depends where you’re from. Without over complicating things, raisins are typically known as dried purple grapes and sultanas as dried green grapes. Here at NOMMISH, we use dried green grapes and we call them sultanas (with an exception of this page where we’ll refer to them in general as raisins).
raisin cakes
During Prohibition in the US, vineyards were faced with a tough decision - repurpose the crops they worked so hard to grow, or simply sell grapes instead of wine. This gave birth to what some called “raisin cakes” - dehydrated grape juice that could be rehydrated, fermented and turned into wine. Kudos to the winemakers who found ways to get alcohol to the people (It also got them very rich).
gritty grains
Ever bite down on some raisins only to find some gritty grains in them? Don’t worry, it’s not sand and the raisins aren’t spoilt. Sugars can crystallise in raisins when they are stored for long periods. Blanching the raisins in hot water or other liquids can help to get rid of these sugar crystals.
not just sugars
While raisins have plenty of sugar, it might not be wise to immediately write them off as a “bad” food choice. Dried fruits can be dense in sugars but part of the reason is simply because most of their mass is lost through evaporation of water during the drying process. Raisins, like prunes and apricots, are also high in certain antioxidants. Additionally, scientists have found in them certain chemicals that may help fight against cavities.
un-wrinkle my raisin
Can it be done? It would be amazing to see a raisin turn into a grape but sadly that can’t happen. That being said, rehydrating raisins is a common method used to change the texture of raisins, making them more plump, soft and juicy. This is often done when raisins are used in baking. Rehydrating raisins in liquor is a great idea too - rum and raisins anyone?