Small and seedless grapes, a brownish color, with a sweet and delicate taste. This is what raisins are like, the result of drying a particular type of grape and maintaining all the beneficial properties of this fruit, with a few extra calories.
Often also referred to as sultanas (that are made from seedless green grapes), raisins are super versatile in the kitchen. Even though we know them well when combined in dessert recipes like panettone and apple pie, they also lend themselves well to the preparation of first and second courses, giving them a very special flavor.
The origins of raisins
Raisins are also commonly called sultanas, although this is not always correct because sultanas are only one of the grape varieties from which the raisins are produced and then dried. The sultana is a particular type of white table grape that is cultivated in the East, especially in Turkey, Greece, and Iran. When ripe, its berries have an intense green color that first becomes amber and then brownish when the drying process is completed. It is said to have been imported into Europe by the English, who learned about it during their trade relations with the Ottoman Empire. Legend has it that it was invented by chance when the sultan had to leave the grapes he was eating in the sun to escape from a tiger. On his return, he noticed that the grapes were darkened and had improved in taste. Since then they have been called sultanas.
Grapes at home: what do you need?
Preparing raisins at home doesn’t require much effort, just a little patience. The first step is to get the raw material: you can use sultan grapes, grapes from Zante, Corinth, or a variety of Moscato or Zibibbo, typical of Sicilian vines. Then look for a dry environment where you can dry the grapes because humidity risks making them rot. And finally, make sure that there is a good temperature in the room.
How to prepare them
You can choose to let the grapes dry in bunches or you can detach the various berries and place them on a tray to let them dry. In both cases, whether you wash the whole bunch or wash the berries individually, dry the grapes properly, taking care that there is no residual moisture left. Then hang the bunches in a dry, warm place and leave them for several weeks until the drying process is complete. Alternatively, the grapes should be placed in the sun for a shorter period and checked daily. When the grapes have dried, you can store them in a glass jar or paper bag.
