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.

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.

Raisins Nutrition

Raisins are dried grapes, which are the fruits of the Vitis vinifera plant. The three main types of raisins commercially sold are: sun-dried (natural), artificially dried (water-dipped) and sulfur dioxide-treated raisins.

Unlike other dried fruits that commonly have sweeteners added in the drying process, raisins are packaged without any added sugar.

The health benefits of raisins include relief from constipation, acidosis, anemia, fever, and sexual dysfunction. Raisins have also been known to help in attempts to gain weight in a healthy way, as well as its positive impact on eye health, dental care, and bone quality.

Raisins are irreplaceable as a healthy member of the dry fruits category. These golden, green or black delicacies are favorites of almost everyone, particularly children. Raisins are widely used in cultural cooking around the world (especially in desserts), and are also added to health tonics, snacks and compact, high-energy food supplements for mountaineers, backpackers, and campers.