Dried grapes are called the Raisins. They are produced in many regions of the world. Raisins may be eaten raw or used in baking, cooking, and brewing.

In the United Kingdom, Ireland, Australia, New Zealand, and Canada the word “raisin” is reserved for the dried large dark grape. Dried large white grape is called sultana, and a dried small Corinth grape is called currant.

In French raisin means “grape,” while a dried grape is referred to as a raisin sec, or “dry grape.” The Old French word in turn developed from the Latin ‘recemus’ meaning “a bunch of grapes.”

Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple, and yellow. Seedless varieties include the Sultana, known as Thompson Seedless in the USA and Flame grapes.

Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. “Golden raisins” are made from sultanas, treated with Sulfur di oxide 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, miniature raisins that are much darker in color and have a tart, tangy flavor.

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 are very sweet due to their high concentration of sugars (about 30 g of fructose and 28 g of glucose in 100 g of raisins). The sugars often crystallize inside the fruit when stored after a long period.

The dry raisins become gritty, but that does not affect their usability. These sugar grains can be dissolved by blanching the fruit in hot water or other liquids.