Raisins are dried, white-fleshed, green-skinned grapes. Raisins are large and dark in colour, although golden raisins, as the name suggests, dry to a paler colour.

Although often thought of as a simple product, drying raisins involves a pre-treatment to remove waxes from the grape skin (which would otherwise prevent them drying out rapidly), the drying process itself, and then a final wash, dry and sort before packing.


Very low in saturated fats, with just 1% of the calorific value coming from fats

  • Low in Cholesterol and Sodium
  • 3% Protein
  • Key minerals include Potassium, Copper and Manganese
  • 96% of the calorific value comes from Carbohydrate, over 50% of which is from natural sugars
  • Raisins have a low glycaemic index, releasing sugars slowly
  • USA
  • Turkey
  • South Africa
  • August – September in Turkey & US
  • March – April in South Africa

Raisin varieties are based on the grape variety and come in a range of sizes and colours.

Thompsons Seedless produces a large, paler raisin, while Flame grapes produce flame raisins. Sulphur dioxide may be also used in raisin production to produce a lighter coloured ‘golden’ raisin.

  • Raisins
  • Midget Raisins
  • Golden Raisins
  • Jumbo Flame Raisins
  • Milk Chocolate Covered Raisins
  • Yoghurt Covered Raisins

Raisins are toxic to dogs causing renal failure and potentially death within 48 hours.
Raisins, sultanas and currants are often confused, as Americans use the terms slightly differently from the rest of the world.
Raisins are larger sized and darker in colour than sultanas, and slightly drier due to a different production method.
Currants (or Zante Currants) describes tiny, dark dried grapes, rather than the traditional currant, which grows on a bush, not a vine.