The dried form of the grape, revered throughout history, has its own unique name: the raisin. The drying of grapes into raisins has been practiced since ancient times. Raisins were produced in Persia and Egypt as early as 2,000 BC, with one of their first mentions being in the Old Testament.

How did dried grapes become popular in America? According to history, the tale goes as follows:

An enterprising grape grower had to creatively respond to the forces of Mother Nature. In 1873, a heat wave destroyed his grape harvest. The grower took the dried grapes - the raisins - to a grocer in San Francisco whose attempted to sell them. Much to everyone's pleasure, the ancient delicacy was met with great response and demand, beginning the rise in popularity of the raisin in America.

Packing Raisins
Raisins are packed in 1.33-ounce boxes or 15-ounce cartons. One pound of raisins yields 12.6 1/4-cup servings of dry fruit and 21.4 1/4-cup servings of cooked fruit.

Storing Raisins
Store opened raisins in the refrigerator. After opening, fold down the poly bag liner to help retain moisture. Opened packages of raisins should be used within 6 months.

• Raisins are ready to eat or may be added to sandwich fillings, rice dishes, stuffing, salads, hot or cold cereals, puddings, and baked items.
• Raisins may be combined with peanuts, sunflower seeds, or granola to make a trail mix.
• Raisins keep cookies and cakes moist. Chopped raisins impart a full flavor to baked goods. Add whole, sliced, or chopped raisins to muffins, breads, cookies, and other desserts.
• Toss in fresh vegetable salads or pasta salads.

Nutrition Information for Raisins
Raisins are low in fat and sodium, but high in carbohydrates for a quick pick- me-up snack.

1/4 cup of dried uncooked raisins provides 1 serving from the fruit group of the Food Guide Pyramid.

Preparing and Cooking Raisins

• For easier chopping of raisins, use an oiled knife or blade.
• Raisins can be used dry. When the recipe calls for plumped raisins, cover the amount of raisins needed with very hop tap water and soak 2 to 5 minutes.
• Flavor and nutrients are lost with longer soaking. Drain well before using.
• Raisins freeze well and thaw quickly.

Thirteen Facts About Raisins

1. Raisins are cholesterol-free
2. Raisins are low in sodium
3. Raisins are fat-free
4. Raisins are a rich source of antioxidants
5. Four pounds of fresh grapes produce one pound of raisins
6. Raisin juice is a pure extract of raisins
7. Raisin juice is a natural substitute for preservatives
8. Raisins sweeten and color natural baking goods
9. Raisin juice can be used as a sugar substitute
10. Raisin paste is used in fillings for fine confections
11. Raisin paste inhibits molds
12. Raisin paste also extends shelf-life
13. Raisins in all forms enhances flavor

Lorraine Collett Petersen. After being spotted drying her hair, Lorraine Collett Petersen was asked to be the subject of a painting. In the pose, she held a tray of grapes and wore her mother's bonnet. The northern California company that commissioned the painting was Sun-Maid. Petersen's pose has been the basis of the enduring Sun-Maid Girl image since 1915.

November is National Raisin Bread Month. National Raisin Day is April 30.

Broccoli-Raisin Salad

See also:
Honey-Raisin Refrigerator Muffins
Cinnamon-Raisin Oatmeal
Post Raisin Bran Cereal Bars

Back to Fab Foods