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VARIETIES OF RAISINS:

SIZE:

Standard / Small / Medium / Jumbo

Nearly all raisins are made from different grapes; Thompson Seedless, Muscat, Sultanas, Black Corinth.
The grapes are dried into the following types of raisins.

1. SULTANAS: The large, yellow-green grapes that are dried into these raisins are particularly flavorful and soft. Sultanas are most popular in Europe. The fresh Sultana variety grapes is dipped in an alkaline olive oil emulsion and sun-dried for 2-3 weeks.

2. CURRANTS:
Made from small black Corinth grapes, currants are seedless and very dark in color. About one-fourth the size of other raisins. Mainly produced in the Greek Islands first grew in the Island of Corinth. Those types are sun-dried without the usage of drying oils.

3. MUSCAT RAISINS:
Large, brown and particularly fruity-tasting, these raisins are made from big, greenish-gold Muscat Grapes. Their type is mechanically dehydrated without the use of drying oils.

4. DARK RAISINS:
(Natural Seedless) The sun-dried Thompson grapes constitute 95% of the Californian raisins crop. The green grapes naturally develop a dark brown color as they dry in the sun, a process that takes from 2-3 weeks, after they have been treated with drying oils.

5. GOLDEN RASINS:
Like natural seedless raisins, these are also Thompson seedless grapes, but are oven-dried to avoid the darkening effect of sunlight. They are also treated with sulfur dioxide to preserve the light color and mainly mechanically dehydrated.

SULTANAS are mainly used in the traditional cakes, breads and biscuits.
CURRANTS are used for baking hot cross buns and cookings.
MUSCAT used especially in fruitcakes.
DARK RAISINS are most popular for cooking, baking, salads and desserts.
GOLDEN RAISINS used wherever a light colored raisin is desirable. Popular for fruitcakes and confections.