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As for the varieties, the raisins of old had seeds, but we don't find those much anymore. Today we prefer seedless raisins, especially for baking. And what's caught on besides the tiny tangy currants, which are said to be best for baking, are the ones made here in the U.S. from light-colored Thompson seedless grapes. When they're sun-dried, they shrink up to become the familiar dark raisins we've grown to love. And when they're oven-dried and cured, like magic they become lighter, tangier, golden raisins.
Either variety comes ready to eat, in loads of package options, at the supermarket. Although we don't have to, we can store them in the fridge or freezer.
Here's a tip for plumping up raisins: Soak them in warm water for 3 to 4 minutes, and they'll be as juicy as can be.
- No matter which variety you choose, enjoy raisins:
- By the handful for a boost of energy
- Sprinkled on cereals and salads for extra pizzazz
- In cooking (for sauces) and baking
Raisins always fit and, with so many choices, we've got so many reasons to say...
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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