Raisins

What it is

Raisins are dried grapes. Dark raisins are sun- or air-dried; golden raisins and sultanas are dried from paler grapes and are often treated to keep their colour; currants (Zante currants) are tiny dried black grapes. All are interchangeable in most recipes, with currants being the most intense.

Vitis vinifera

How it’s used

• Baked into scones, cakes, buns and bread pudding
• Fried in ghee for biryani, kheer and pulao
• Added to Moroccan and Persian rice and tagines
• Mixed into granola and trail mixes

Characteristics

Storage

Cool, dry and dark. Keep sealed in a cool, dry place; they harden over time. Refrigerate in hot climates.

Diet, allergens and safety

No major allergens in typical versions. May contain Sulphites — check the label.

• Vegetarian
• Vegan
• Dairy-free
• Egg-free
• Gluten-free
• Nut-free
• Soy-free
• Caffeine-free

• Golden raisins and sultanas may be treated with sulphites; check labels if sensitive.

Nutrition per 100 g

Energy

299 kcal

Protein

3.3 g

Carbohydrate

79.32 g

Fat

0.25 g

Fibre

4.5 g

Sugars

65.18 g

USDA FoodData Central: Raisins, dark, seedless (Includes foods for USDA's Food Distribution Program).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

More dried fruit

• 

  Dried fruit

  Dried cranberries

  Tart cranberries dried with added sugar, chewy and red; used like raisins in baking, salads and granola.

  No recipes yet

• 

  Dried fruit

  Dates

  Sticky-sweet dried fruit of the date palm; eaten whole, stuffed, or blended to sweeten bakes and smoothies.

  14 recipes

• 

  Dried fruit

  Dried apricots

  Dried apricot halves, chewy and sweet-tart; used in tagines, pilafs, baking and snacking.

  3 recipes

• 

  Dried fruit

  Dried figs

  Chewy, sweet dried figs full of crunchy seeds; for snacking, baking, compotes and cheese boards.

  1 recipe

• DB

  Dried fruit

  Dried barberries

  Tiny, ruby-red dried berries (zereshk) with a sharp, sour taste; essential to Persian jeweled rice and zereshk polow.

  2 recipes

• 

  Dried fruit

  Dried jujubes

  Dried red jujubes ('red dates'); sweet, apple-like fruit simmered in Chinese and Korean soups, teas and rice.

  3 recipes

• 

  Dried fruit

  Prunes

  Dried plums: dark, soft and sticky-sweet; stewed, baked and used in savoury braises.

  6 recipes

• AB

  Dried fruit

  Aloo bukhara (dried sour plums)

  Small dried sour plums that add a sweet-tart tang to Sindhi and Dhakai biryanis, kormas and chutneys.

  2 recipes