Raisin varieties: types, grape name and useful properties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Raisins are nothing but dried grapes, which in the process of metamorphosis do not lose their properties, and on the contrary, gain them with renewed vigor. Fans of this delicacy know that there are several varieties of raisins obtained from different types of grapes. Read more.

Benefits of raisins

People began to get raisins several millennia ago. And already the ancient healers knew about the benefits of dried fruit. And as the product is studied, the "piggy bank" of its usefulness is only replenished.

1. The dried fruit contains nicotinic acid and B vitamins. Raisins act as a sedative.
2. A component of the product, such as potassium, has a beneficial effect on the cardiovascular system, strengthening the heart muscle and improving the blood formation process.
3. Raisin has proven itself as a remedy for cold symptoms. It softens a dry and hard cough, transforming it into a phlegm. Also, the product relieves sore throat, nasal congestion.
4. Dried grapes have diuretic properties, so they are used to treat the kidneys and bladder.
5. Arginine, which is part of the composition, has a good effect on malehe alth.
6. Dried fruit is good for the gastrointestinal tract: it has a choleretic property, normalizes the intestinal microflora, relieves constipation.
7. Raisins are also used as a remedy for certain types of lichen. It is cut into 2 parts and the incision is applied to the affected area of the skin.

Main types of raisins

The list of raisin varieties (their photos are presented below) is small - only 4 points:

• light pitted;
• dark pitted;
• light olive with 1 stone;
• large with 2-3 bones.

Each variety has its own characteristics, which we will describe below.

Light Pitted

Kishmish belongs to these characteristics. Raisins are made from small fruits, usually light grey, light green or white.

The varietal affiliation of raisin depends on the method of drying it, namely:

1. Soyaga is a product obtained by drying not in the open sun, but in a special dry and hot room.
2. Sabza - this variety is dried under the rays of the sun, but before that, the scalding method is carried out in an alkaline solution.
3. Bedona - sun-dried raisins without any additional and preliminary procedures.

White sultanas are rich in natural sugar. Raisins are used mainly in cooking for baking muffins. But in everyday life, this product is very useful: it normalizes the digestive tract, relieves constipation, and alsoboosts immunity.

Dark

Black raisin varieties are made from black or maroon grape varieties. You can often find an alternative name for black pitted raisins - "cinnamon". Unlike white grapes, dark grapes are low in sugar but have a pleasant musky aroma.

Like raisins, black grapes differ in how they are dried.

1. Shagani is a variety obtained by ordinary natural drying in the open air under the sun.
2. Germanian is obtained from selected grapes. And in order to get this particular variety of black raisins, it is scalded in an alkaline solution before being sent to "sunbathe".
3. Avlon is obtained by sun-drying several varieties of grapes.

Such names of varieties of seedless raisins are often found in the field of trade. And it is much he althier than all other varieties of dried grapes.

With 1 bone

Light raisins with 1 seed were the most common variety on the shelves of the Soviet Union. It is made from ordinary white grapes with 1 seed. Dried fruit is great for Central Asian cuisine, namely for cooking pilaf and meat dishes. Compotes are also boiled from it, and the berries are thrown away after boiling.

Large with 2-3 bones

Large raisins with 2-3 seeds are made from grape varieties such as "ladies' fingers" and "germian". The color of fresh grapes can be both dark and light. A distinctive feature are large, fleshy and juicy fruits that can reach a length of up to 3 cm. And in the form of raisins, the fruits still remain the largest of all raisin varieties, and also remain fleshy.

Large raisin varieties are recommended for people with anemia, as well as for those who adhere to proper nutrition. Dried fruits are sweet, so they are often used as a flavoring for cereals, pastries and other desserts. If it is present in food, no additional sugar is required.

Kind of raisins by cleaning method

Raisin varieties, black or light, are further subdivided according to the quality of cleaning. In this regard, allocate:

• euro-grade;
• semi-finished and industrial - factory grade.

Euro raisins include the most popular types on sale: "Golden Jumbo", "Black Jumbo", "Afghan Red", "Malayar", "Sultana". Euro means that the product is hand-made, that is, it was harvested by hand, pitted and stalked in the same way, non-GMO and triple washed. This raisin has a bright and pleasant aroma. But such a commercial variety has one drawback - manual preparation of raisins does not imply its absolute protection against bacteria and dirt.

Factory varieties are not as fragrant and soft as berries after manual euro-cleaning, but they are well cleaned of dirt, protected from bacterial attack. And all because the product passes the preliminaryscalding in alkali. Factory raisins are well cleaned from the stalks, remnants of leaves and twigs.

Types of varieties depending on quality indicators

The following varieties of raisins are distinguished by quality indicators:

• supreme;
• first;
• second.

What is meant by quality indicators:

1. Appearance of dried fruit.
2. Color.
3. Taste and aroma.
4. Weight of 100 berries.
5. Mass fraction of freely separable impurities of plant origin (in %).
6. Mass fraction of sulfurous anhydrite.
7. Mass fraction of dry soluble substances (in%) for the finished product and semi-finished product.

These quality features have numerical indicators showing the norm and tolerances from it.

Raisins with obvious unfavorable characteristics are not allowed for sale:

• rotten berries;
• afflicted by pests;
• with clearly visible mold and signs of alcoholic fermentation;
• presence of insects and their larvae;
• presence of metallic impurities;
• organoleptically perceptible mineral impurities.

How raisins are made

Grapes ripen in late August - early September (some varieties ripen until October). For a full-fledged quality product, dry sunny weather is required for several weeks after the start of ripening.

After picking the berries, they are dried for about 2 weeks in the fresh air under open sunlight in specially designatedplaces. At the same time, the fruits are regularly mixed and protected from bird attacks.

Second drying method: on wooden racks in the shade. It takes three weeks.

The readiness of raisins will be indicated by its changed color, appearance and consistency. The finished dried fruit is aired, laid out in plastic containers and put away in a dark place.