Sultana Raisins

The term "raisin" refers to various types of dried grapes. The most common in Italy are: sultana grapes and Malaga. The former is derived from a variety of grape with small, seedless berries, yellow-brown in colour and very sweet in taste; the latter has large berries that are light yellow in colour and, unlike sultanas, contains some seeds. Other types of raisins include Corinthian, Smyrna, and Chilean raisins. The production of raisins is quite simple. After harvesting the grapes, they are dried in the sun until all the water has evaporated. The same process can be done industrially using special ovens that dehydrate the berries. This way, it is possible to produce a large quantity of raisins in a shorter time. As for their use, raisins are excellent when consumed as they are, as a snack, or they can be used to prepare desserts or other recipes. Before use, they should be hydrated by soaking them in water for about 30 minutes or, depending on the recipe, soaked in alcoholic substances. To recognise quality raisins, first look at the drying method and prefer those sun-dried; you can find this information on the label. Secondly, choose those that are not too dry, meaning those that feel a bit soft to the touch. If you try those that are too dry, you will notice they have a slightly sour taste and are not sweet as they should be.