A raisin is a dried grape.

Raisins are produced in many regions of the world and

may be eaten raw or used in cooking, baking and brewing. In the United Kingdom,
Ireland, New Zealand, Australia and Canada the word "raisin" is reserved for th
e dark-coloured dried large grape,[1] with "sultana" being a golden-coloured dri
ed grape, and "currant" being a dried small Black Corinth grape.[2]
Contents [hide]
1 Etymology
2 Varieties
3 Nutrition
4 Toxicity in pets
5 Sugars
5.1 Grades of raisins in the US
6 Raisin production
6.1 Pre-treatment
6.2 Drying
6.3 Post-drying
7 See also
8 References
9 Further reading
Etymology[edit]The word raisin dates back to Middle English and is a loanword fr
om Old French; 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 t
he Latin word racemus, "a bunch of grapes".[3]
Varieties[edit] This section does not cite any references or sources. Please hel
p improve this section by adding citations to reliable sources. Unsourced materi
al may be challenged and removed. (January 2011)

A variety of raisins from different grapesRaisin varieties depend on the type of
grape used, and are made in a variety of sizes and colors including green, blac
k, blue, purple and yellow. Seedless varieties include the sultana (also known a
s Thompson Seedless in the USA) and Flame grapes. Raisins are traditionally sun-
dried, but may also be water-dipped and artificially dehydrated.
"Golden raisins" are treated with sulfur dioxide after drying to give them their
golden color.
Black Corinth or Zante currant are miniature raisins that are much darker in col
or and have a tart, tangy flavor. They are often called currants.
Several varieties of raisins produced in Asia are available in the West only at
ethnic grocers. Monukka grapes are used for some of these.