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Sultana Raisins


Raisins are dried grapes. They are produced in many regions of the world, such as Armeniamarker, the United Statesmarker, Australia, Chilemarker, Argentinamarker, Macedoniamarker, Mexicomarker, Greecemarker, Syriamarker, Turkeymarker, Indiamarker, Iranmarker, Pakistanmarker, Iraqmarker, Chinamarker, Afghanistanmarker, Togomarker, and Jamaicamarker, as well as South Africa and Southern and Eastern Europe. Raisins may be eaten raw or used in cooking and baking.

Etymology

The word raisin dates back to Middle English and is a loanword from Old French; in Old French and French, raisin means "grape," while, in French, a dried grape is referred to as a raisin sec, or "dry grape." The Old French word in turn developed from the Latin word racemus, "a bunch of grapes."

Varieties

Raisin varieties depend on the type of grape used. Seedless varieties include the Sultana (also known as "Thompson Seedless" in the USA) and Flame. Raisins are typically sun-dried, but may also be "water-dipped," or dehydrated. "Golden raisins" are made from Sultanas, treated with Sulfur Dioxide , and flame dried to give them their characteristic color. A particular variety of seedless grape, the Black Corinth, is also sun dried to produce Zante currants, mini raisins that are much darker in color and have a tart, tangy flavour. Several varieties of raisins are produced in Asia and, in the West, are only available at ethnic specialty grocers. Green raisins are produced in Iran. Raisins have a variety of colors (green, black, blue, purple, yellow) and sizes.

Regional variations

In the United Kingdom, Ireland, Australia, and New Zealand the word raisin is reserved for the dried large dark grape, with sultana being a dried large white grape, and currant being a dried small Black Corinth grape.

Nutritional value

Raisins range from about 67% to 72% sugars by weight, most of which is fructose. Raisins, like prunes and apricots, are also high in certain antioxidants. As with all dried fruits, raisins have a very low vitamin C content.

Sweetness



Raisins are sweet due to their high concentration of sugars. The sugar inside the fruit crystallizes if they are stored for a long period. This makes the dry raisins gritty, but does not affect their usability. The sugar grains dissolve when the raisins are swelled in (hot) water.

See also



References

  1. Albert Julius Winkler. General viticulture, University of California Press, 1962, p. 645. ISBN 9780520025912
  • {{cite conference | author=C. D. Wu, J. F. Rivero-Cruz, M. Zhu, B. Su, A. D. Kinghorn | title=Antimicrobial Phytochemicals in Thompson Seedless Raisins (Vitis vinifera L.) Inhibit Dental Plaque Bacteria
| booktitle=American Society for Microbiology meeting. June 5–9. Atlanta | year=2005 | pages= |url=http://www.abstractsonline.com/viewer/viewAbstractPrintFriendly.asp?CKey={F2F471D3-4975-4531-91A3-99EF6E664CEC}&SKey={A60C59D2-2740-438F-8EDB-FBCA9A4ED3C2}&MKey={382D7E47-BE0B-4BBA-B3A6-E511C92FA999}&AKey={32093528-52DC-4EBE-9D80-29DAD84C92CE} }}



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