John Myers
Raisins are one of the fruits of the grapevine family. The actual seed-rich, dark-brown raisins hardly exist anymore. The particularly good properties of the sultanas have pushed them off the market. “Raisin” is now just the generic term for all dried grapes.
Origin
Approx. 400 BC The vine was discovered on the Caspian Sea in 300 BC. Grapes thrive today in all countries in the world that have a so-called “wine climate”. They mainly come from Turkey, South Africa, Greece, Australia, and Persia.
Season
Available all year round.
Taste
The taste of raisins is honey-like, very sweet, and pleasantly tasty.
Use
Raisins are a popular treat on their own, as a snack, and as a sweet. But they also add a sweet touch to desserts, raisin bread, rolls, and many other baked goods. This is also the case in our recipe for classic Gugelhupf! When raisins are soaked in alcohol, fruit juice, or water, they are plumper, softer, and fruitier. They are often used in Arabic main dishes and the Rhenish Sauerbraten as well as in many muesli mixtures, trail mixes, and nut-fruit mixtures.
Storage
Store dry and tightly closed.
Nutritional value/active ingredients
Due to the drying, the nutrients are present in a concentrated form. Raisins provide 304 kcal or 1272 kJ, 2.5 g protein, 0.6 g fat, and 68 g carbohydrates. In addition to sugar, which provides energy, they also contain fiber and minerals such as potassium, which is responsible for maintaining normal blood pressure, as well as iron and manganese. Iron ensures the normal formation of red blood cells and the blood pigment hemoglobin and manganese contribute to normal connective tissue formation.
