FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
RAISINS
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Dried seedless grapes of several kinds. Valencia raisins from Spanish grapes; fruit dipped in potash lye and dried on cane trays in the sun. Thompson seedless raisins produced mainly in California from sultanina grape (the skins are coarser than the sultana). Raisins are also produced in Australia, South Africa and the USA.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
are commonly described as the prepared or dried fruit of the Vitis vinifera (grape).
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a partially dried grape.
- ORIGIN Middle English: from Old French, 'grape,' from an alteration of Latin racemus 'grape bunch'
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a dried grape which is used as a fruit and as an ingredient in cereals, baked goods, and desserts.
