Of what are raisins made?

Heather Little-White, PhD, Contributor

Raisins are commonly eaten in their natural state or used in food preparation and production. People enjoy eating them, but really do not know much about them. Raisins are dehydrated grapes, with the size and shape of small pebbles, wrinkled skins and a distinctive sweetness. Raisins are commercially made by sun drying naturally, artificially drying and sulphur dioxide treated to make golden raisins in contrast to their natural deep brown colour.

Valuable

Raisins were discovered by early settlers who found the raisins on a dried-out grape vine. After years of research, it was found that, of the 8,000 varieties of grapes, sultana, Malaga, Monukka, muscat and Thompson seedless are the most popular. In ancient Rome, grapes were special and used as adornment in places of worship, as prizes for sporting events and as barter currency.

In the new world, grapes were heavily cultivated in Mexico and California, with the San Joaquin Valley becoming the centre of the California raisin industry. Australia, Turkey, Iran, China and Chile have become world producers of raisins.

Nutritive value

The trace mineral boron is readily available in raisins as well as iron and potassium. Raisins are also a good source of antioxidants and vitamins B1 and B6. A three-and-a-half-ounce [100gramme] serving of raisins supplies 300 calories, 3.1g of protein; 79g of carbohydrates and 59g of natural sugars as glucose and fructose.

To promote regular bowel movements and prevent constipation, raisins, like prunes, are helpful as they are high in fibre. Raisins can inhibit bacterial growth and is being used to replace sodium nitrite, a preservative commonly used in bacon, beef jerky, prepared meats and ham. Sodium nitrite has been found to break down into cancer-causing chemicals during digestion.

Extending freshness

In purchasing raisins, you should select those in tightly sealed containers with a 'best before' date. Bulk purchase should be in transparent packaging so you can check the quality. For extended freshness for up to a year, raisins are best stored in the refrigerator in airtight containers to keep them succulent. Boxes of raisins can be stored in the refrigerator.

Food preparation

For food preparation, raisins need no special attention but dried-out raisins are rehydrated by placing them in a bowl of hot water for a few minutes. If raisins are stuck together, they can be easily separated by heating on a cookie sheet at 275F for a few minutes.

Raisins are versatile and add a special taste to a number of dishes like:

• hot or cold cereals
• baked products like cakes, biscuits, sweet breads, puddings, buns and muffins
• rice and other side dishes like plantains, sweet potatoes, yams
• as stuffing for roasted poultry to improve taste and texture
• combined with fruits to top grilled chicken
• layering with yoghurt or ice cream for parfait or trifles.
  

Raisin pudding



This is an age-old recipe!

1/2 cup brown sugar

2 cups boiling water

2tbs butter

1 cup flour

1/2 cup granulated sugar

1/2tsp salt

2tsp baking powder

1 cup raisins

1/2 cup milk

1tsp vanilla

Method

Combine
brown sugar, water, and butter in a saucepan. Boil for five minutes.
Pour into a buttered two-quart casserole. Combine flour, sugar, salt,
baking powder, raisins, milk, and vanilla; blend thoroughly. Pour over
hot mixture in casserole. Bake for 25 to 30 minutes at 350F.

Source: About.Com Southern Foods