lb. raisin
Rich in natural sugars, fiber, and antioxidants including polyphenols; also contain iron, potassium, and boron. Provide quick energy due to concentrated carbohydrate content, though relatively high in calories by weight.
About
Raisins are dried grapes produced by dehydrating mature grape berries, most commonly from seedless varieties such as Thompson Seedless or Flame Seedless. Native to the Mediterranean region and Central Asia, they have been produced for thousands of years and remain a staple preserved fruit worldwide. Raisins are wrinkled, dark brown to golden in color depending on variety and processing method, with a concentrated sweet flavor and chewy texture. The dehydration process intensifies the natural sugars and develops complex flavor notes ranging from caramel to subtle spice. Golden raisins (also called sultanas in some regions) are treated with vegetable oil to preserve their lighter color, while natural sun-dried varieties develop their characteristic dark hue through extended outdoor drying.
Culinary Uses
Raisins are used extensively in both sweet and savory cooking across numerous cuisines. In baking, they are fundamental to breads, cakes, cookies, and pastries, often plumped in liquid to restore moisture. Middle Eastern and Indian cuisines employ raisins in pilafs, curries, and meat dishes for sweetness and texture contrast. They are common in breakfast applications—cereals, oatmeal, granola—and appear in dried fruit compotes, chutneys, and relishes. Raisins can be incorporated into grain salads, couscous preparations, and vegetable side dishes. Their concentrated sweetness makes them useful as a natural sweetening agent in sauces and marinades without requiring refined sugar.