Raisin

Raisins are dried grapes. Raisins can be eaten raw or used in cooking and baking. Raisins are very sweet due to the high concentration of their sugars, 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.

Related Topics:
Grape - Baking - Crystallises - Alcohol

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

In the United States, the term 'raisin' refers to any form of dried grape. California raisins – both the sun-dried dark naturals and the goldens – are made by drying Thompson seedless grapes; dark naturals are sun dried, while goldens are treated with sulphur then flame dried. Another variety of seedless grape, the Black Corinth, is also sun dried to produce Zante currants, mini raisins that are much darker in colour and have a tart, tangy flavour. In Australia and other countries specific varieties are given separate names. In particular, in Australia raisins are largest, sultanas are intermediate, while currants are smallest.

Related Topics:
United States - California - Sulphur - Black Corinth - Zante currant - Australia - Sultana - Currant

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Raisins are also produced in Greece especially in the areas of Peloponessus, Crete and smaller islands. The main variety used in the Greek raisin is the sultana. The grapes are mostly sun-dried thus producing seedless raisins of average size and golden color. A notable exception to this rule is the grape variety cultivated especially for the purpose of raisin production in Corinth that give darker and bigger type of raisin named Corinthian. Corinthian raisins are not seedless.

Related Topics:
Greece - Peloponessus - Crete - Corinth

~ ~ ~ ~ ~ ~ ~ ~ ~ ~