Raisin, dried fruit of certain varieties of grapes / a dehydrated or sun-dried grape. Raisins also may be designated by the method of drying (natural, golden-bleached, Lexia), the form in which they are marketed (seeded, loose, layers), the principal place of origin (Aíyion, Smyrna, Málaga), the size grades, or the quality grades. Natural raisins are dried in the sun in their natural condition; they are grayish black or grayish brown, with the natural bloom intact and rather tough skin. The word raisin dates to the thirteenth century, from the Latin racemus, which means “cluster of grapes or berries”.
- Like other dried fruits, raisins are very sweet.
- They have a sticky consistency.
- The inside of raisins can be quite moist.
- Raisins that have become overdry can have a gritty texture.
Raisins can be eaten out of hand, mixed into trail mix or oatmeal, or added to baked goods. Since they absorb a lot of liquid, they are often soaked in juice or alcohol before being added to baked goods.