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The different types or kinds of raisins

Updated on March 28, 2013

Dubbed as “nature’s original candy,” raisins are actually dried sweet grapes. The raisins are already around during the Roman times, and it was so valuable that two jars of raisings could purchase a slave.

During the medieval times, raisins were second to honey as a sweetener. Though some are dehydrated mechanically, the majority of raisings are sun dried which takes 2 to 4 weeks of sun drying then graded, cleansed and packed. The raisins are graded depending on the quality of their flavor, color and moisture content. Some raisings may have golden color by using sulfur dioxide. To come up with one-half kilo of raisins one would need 2 kgs or fresh grapes.


Here are the different types of raisins:

Dark Raisins – the most common variety and usually made from Thompson Seedless grapes.

White or Golden Raisins – Also known as the “muscats” and are generally from seeded white muscat grapes. This type of raisins is oven dried and treated with sulfur dioxide to maintain its nice color.

Sultanas – Widespread in Europe, this delicious type of raisins is produced from softer seedless yellow grapes.

Currants – very sweet and packed with a nice aroma, dried currant raisins are made from Black Corinth grapes called Zante. This kind of raisins is loaded with beneficial vitamins and minerals and doesn’t have cholesterol or fat content. This dried fruit also has low level of sodium.

Raisins are packed with antioxidants and a good source of fiber. According to recent studies, despite high in sugar, raisins may help you fight bacteria in the mouth that might cause cavities and gum diseases.

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