All about Raisins

Cinnamon raisin bagels are the O.G. sweet flavor. Every bagel shop worth their salt has a basket full of these marbled fruity beauties. Let’s focus on what makes them special—their raisins!

What are raisins?

We know, we know—raisins are dried grapes, of course! They are the dried fruits of species of Vitis, to be precise. The berries of the grapevine are dried to create the concentrated, wrinkled shape we know. For thousands of years raisins have been a part of the human diet, starting in Central Asia and spreading across the world as time went on. Traditionally, raisins are sun-dried—picture big tarps of grapes laying out to catch some rays. Nowadays, commercial raisin production is aided by solutions or emulsions that help water exit the waxy skin of the grape faster. After pre-treating the grapes, they’re dried mechanically (often by microwave!) and then cleaned and sorted. Turkey produces the most raisins in the world, but they’re an important export for many other Central Asian countries, too.

Harvesting grapes for raisins in Afghanistan. (Source: World Bank)

Types of raisin

Raisins come in many shapes, sizes, and colors. You’re probably familiar with black and golden raisins, but the shades range from purple, brown, blue, yellow, and green. Common types of raisins include golden sultanas, classic California seedless, beautiful red flame grapes, and of course the sweet, jumbo-sized Muscat raisins. Those tangy little currents are in fact grapes too, and are also known as Black Corinthian raisins. Many more types of raisins are grown in Asia and the Middle East than North America—check out what you can find next time you’re at an Asian grocery store.

Raisins for baking

On their own, raisins make an awesome snack. But something magical happens when you bake with them. The rehydration that happens to dried fruit when it’s mixed into a batter or dough adds juiciness to the concentrated sweet taste. Some people even opt to “plump” their raisins before tossing them into their recipes: a 10 minute soak in hot water does wonders. Soaking in brandy or rum gives raisins a boozy depth that is simply divine, too. And here’s a tip: if you toss your raisins with a bit of the flour your recipe asks for, they won’t sink to the bottom of your baked goods.

Drying raisins in the sun in Mildura, Australia. (Source: Picture Victoria)

Good for you

You can help stave off anemia by eating raisins! Dried grapes have a ton of iron, as much per gram as ground beef! Next time you’re ordering Gotham, make it salty-sweet and go for cinnamon raisin—it’s for your health.