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Today, most raisins are produced from Thompson seedless grapes, which were introduced to California in 1862 by William Thompson. To produce raisins, grapes are laid on brown craft paper trays between the vineyard rows and allowed to dry in the sun when harvested. This is the natural sun-drying process that turns grapes into raisins. The oxidation and caramelization of the sugars during this process result in raisins’ natural dark brown to black exterior. Raisins are traditionally sun-dried, but they may also be water-dipped and artificially dehydrated.
In the U.S., golden seedless raisins are dried mechanically. The grapes are picked from the vine, washed in a clean water bath and then in hot water to soften the skins. The clean bunches of grapes are laid on wooden racks and sent through gas-heated tunnel dryers, where hot air is forced in and around the racks. While drying, the grapes are exposed to sulfur dioxide gas to prevent oxidation and caramelization, allowing the raisins to dry to their characteristic golden color.
When it comes to raisins nutrition, they have a considerable concentration of phenolic compounds, which play a role in cancer prevention and treatment. Raisins contain the following phenolic compounds: quinic, gallic, chlorogenic and caffeic acids; catechin; and epicatechin. While many people like to avoid sulfur dioxide (especially those who have an allergy), golden raisins have more of some health-promoting compounds because the antioxidant effect of the sulfite used to produce golden raisins inhibits the loss of these compounds.
Golden raisins have been shown to have the highest antioxidant capacity and phenolic content when compared to grapes and sun-dried raisins. In general, though, the drying process for making raisins preserves and concentrates the antioxidant capacity of raisins over fresh grapes. Sultanas are another type of raisin that come from small, pale golden-green grapes originating in Turkey. These grapes were originally used to make wine, but today they’re primarily used to make raisins. Sultanas are more popular in Europe, and the American variety of the sultana grape is the Thompson seedless. Muscat raisins are large compared to other varieties, and they’re also sweeter. What about currants? Currants are also dried grapes, but they’re smaller, darker and tangier than your typical raisin.
Article Produced By
Annie Price
Staff Writer
Annie is a Certified Holistic Health Coach who received her training from the Institute for Integrative Nutrition where she studied over 100 dietary theories with some of the world’s top health and wellness experts. Annie has been writing about holistic health and beauty since 2008. Annie graduated summa cum laude from University at Albany with a major in sociology and minor in psychology. Through her writing and coaching, she loves to help people find ways to incorporate healthier, more natural choices into their daily routines to improve their health, both inside and out
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