Availabilty
Raisins are available year-round in most food markets. They are often sold in small, single-serving-size boxes, but are also available loose in bins in some natural food stores.
How to Select & Store:
If possible, purchase raisins that are sold in bulk or in transparent containers so that you can judge their quality, checking to see that they are moist and undamaged. When buying raisins in a sealed, opaque container, make sure that the container is tightly sealed and that they are produced or packaged by a reputable company.
Storing raisins in the refrigerator in an airtight container will extend their freshness and prevent them from becoming dried out. If you purchase raisins in single serving boxes and do not want to transfer them to another container, store the boxes in the refrigerator to extend their shelf life. Raisins stored in this manner can be kept for about one year.
Preparation, uses, and tips
Soft, sweet, and bite-sized, raisins make a deliciously healthy out-of-hand treat. They can be added to granola and trail mix, used to add color and sweetness to salads, and are frequent additions to candy, hot cereals, cookies, muffins, and breads.
Before using raisins in baked goods, plump them by soaking them in water for 15 minutes or simmer them for several minutes. For dessert dishes, raisins can be plumped in wine. Plumping raisins helps keep them from becoming overly dry when baked.
Nutritional Information
• Raisins (seedless), 50 raisins (26g)
• Calories: 78
• Protein: .83g
• Carbohydrate: 20.5g
• Total Fat: 0.12g
• Fiber: 1.04g
• Excellent source of: Vitamin C (82mg), and Vitamin A (1,357 IU)
• Good source of: Folate (62.5mcg)
Fun Facts
Raisins Promote Healthy Gums and Teeth
• Raisins, despite being sweet and sticky, not only do not cause cavities and gum disease, but actually promote oral health. The phytochemicals in raisins, specifically one called oleanolic acid, are highly effective in killing the bacteria that cause cavities and periodontal dental disease.
Plus, the sugars raisins contain—mainly fructose and glucose—are not as likely to contribute to cavities as sucrose, the main culprit in oral disease. So, add raisins to your morning cereal, lunch time fruit salad, or tossed green salad with dinner. You can satisfy your sweet tooth without sacrificing healthy teeth and gums.
• Raisins are the original candy—nature's candy. They are one of the most nutritious dried fruits in the world. Raisins are cholesterol-free, low in sodium and totally fat-free. They provide many necessary vitamins and minerals, including iron, potassium, calcium and certain B vitamins. Raisins are a good source of fiber and rich in antioxidants. Raisins are 70% pure fructose (a natural form of sugar) which is easily digested for quick energy!
• Much of the world's raisin supply comes from California. The raisin industry began in California's San Joaquin valley in the 1870s after a heat wave dried the grape crop on the vine.
When I was young, my mother never bought me the fun hip sugary cereals I saw on TV. It was either Raisin Bran or Corn Flakes. I didn't much like Raisin Bran, particularly b/c the raisins seemed to be caked in sugar and quite hard. That may have turned me off from the dark raisins for a while b/c all I'd eat were the golden ones. I thought they were much nicer looking, juicy and sweeter.
After that, the only time I'd eat the dark ones was when my mom bought carrot & raisin salad home from Macy's. You know, the more I think about my history w/fruits and veggies the more I see my mother's wily ways of tricking me into eating them.
Last year, I had a delish salad, can't remember from who made it, where they tossed in raisins. The carrot slivers gave it crunch, the dressing gave it a tangy kick and the raisins, oh the raisins, gave it the sweet. Natures candy indeed. Well played nature, well played.
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Thank you so much I was wondering how to store raisons to keep them fresher. I usually store them opened in the fridge never thought of unopened.
I like rations in salads and oatmeal. I stir them in the oatmeal only after the oatmeal is cooked so they don't get to soggy.
