Interesting Raisin Facts

A raisin is a grape that has been dried by natural or artificial methods. Not all grapes make good raisins, just as not all apples cook well. Only varieties that ripen to at least 18 percent sugar content and that have outstanding flavor, texture, and cooking characteristics when dried are used for raisins. Four pounds of fresh grapes will yield one pound of raisins.

Raisins contain the nutritive value of grapes in a concentrated form. The high sugar content is a good source of quick energy. One and one half tablespoons of raisins contain 40 calories; one cup contains 408 calories. Raisins have all of the vitamins and minerals needed to convert raisin sugar to energy without borrowing from body stores.

Raisins are often given the name of the grape variety from which they come, such as Muscat and Thompson Seedless. Dried Muscats were the first raisins marketed in the United States, but they are scarcely available now. Thompson Seedless have surpassed Muscats in availability.

Nearly all the California raisins marketed are of the Thompson Seedless variety. They are two forms of this variety, which vary in color and in the processing they undergo. Natural seedless raisins are medium brown in color and are naturally dried in the sun without any chemical additives. Golden raisins, with their rich yellow color are dried artificially. The special drying procedures more nearly retain the natural color of the white grapes.

Plumping is a common cooking technique used in raisin preparation. Ways to plump:

Plumped raisins are frequently used because of their added softness and moistness. Water is most often the liquid used, but fruit juice, coffee, brandy, or other liquid can be used to impart added flavor.

Plumping with water – Cover the raisins with very hot tap water and soak them 2 to 5 minutes, or cover the raisins with water in a saucepan and bring to boiling. Remove from heat; let stand 5 minutes.

Plumping with other liquid – Cover raisins with liquid. Soak raisins at room temperature for several hours or overnight.

Raisins possess worldwide popularity in a variety of different foods, such as side dishes, entrees, and desserts.

Raisin bread is popular in many different cuisines – In Ireland, it is called Irish soda bread in Germany, raisin filled Stollen. Americans lover yeast raised raisin bread drizzles with icing.

Easy Ways To Chop Raisins

No matter which technique you choose, raisins are chopped and ground with stickless ease when you call on salad oil for help.

To shop raisins on a cutting board, coat each cup of raisins with about 1 tablespoon salad oil prior to chopping them.

For speed chopping, store the raisins in the freezer. At chopping time lightly oil blender container and blades with salad oil. Then chop ¼ to ½ cup raisins at a time.

To grind raisins, first oil the screw and blades of the food grinder.