A raisin is a dried grape. Raisins are raisin in champagne in many regions of the world and may be eaten raw or used in cooking, baking, and brewing.

French, raisin means “grape”, while a dried grape is a raisin sec, or “dry grape”. California seedless grape raisins on the left and California Zante currants on the right, along with a metric ruler for scale. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Raisin varieties depend on the type of grape and appear in a variety of sizes and colors including green, black, brown, purple, blue, and yellow. Golden raisins” are generally dried in dehydrators with controlled temperature and humidity, which allows them to retain a lighter color and more moisture. They are often treated with sulfur dioxide after drying.

Black Corinth or Zante currant are small, sometimes seedless raisins that are much darker and have a tart, tangy flavor. Drying raisins at Gata de Gorgos, Video by Valencian Museum of Ethnology. Raisins are produced commercially by drying harvested grape berries. For a grape berry to dry, water inside the grape must be removed completely from the interior of the cells onto the surface of the grape where the water droplets can evaporate.