They’re delicious on their own, and a perfect addition to your holiday meal.
Origin
Raisins come from a variety of grape called the sultana, cultivated in the Middle East, and particularly in Turkey and Iran. They were first imported into Europe by the English, who came across them through trade with the Ottoman empire. In fact, the name “sultana” comes from “sultan”. There are also Italian varieties, including Pantelleria, derived from Zibibbo di Pantelleria and Muscat of Alexandria. The best grapes are collected from their vines and then left to dry in the Sicilian sun.
Cookit
Raisins have an extremely high sugar content (10g of sugar per 100g of raisins), and have actually been recommended to fight fatigue and lethargy. They should be soaked in room-temperature water for a few minutes to soften them before being used for cooking. They’re perfect for desserts like panettone and apple strudel, but they really make a statement in savory dishes. Pantelleria raisins are great in a salad with anchovies and pine nuts.
Did you know that
These raisins are seedless and very sweet, which makes them well suited for drying. They have bright green skin when fully ripe, then turn golden, and eventually become a deep brown color by the time they reach our tables. They’re harvested in September and either dried naturally in the sun or in special drying kilns.
