Raisin Varieties and Types including Seedless Raisins Raisin Varieties and Types Why are raisins labeled "seedless"? Aren't they all seedless? Yes and no. The term "seedless" can be confusing unless you know the reasoning behind it. Seedless raisins are made from grapes with no seeds. Seeded raisins are made from grapes that normally have seeds, but from which the seeds have been removed before or after drying. The two are not generally interchangeable because the flavor is quite different. Seeded raisins are more difficult to find than the common seedless variety carried on most market shelves, often only available during autumn and winter seasons for the holidays. • Dark raisins: These are the most common variety found in markets, usually made from Thompson seedless grapes. Although they start as green grapes, the fruit naturally darkens as it dries. • White or golden raisins: These are also called muscats and are generally made of white muscat grapes which are seeded, specially oven-dried (rather than by sun), and treated to retain their light color. Some golden raisins are dried Thompson seedless raisins which have been kept light in color by the use of sulfur dioxide.

• Sultanas: More popular in Europe, these raisins come from a seedless yellow grape and are usually softer and sweeter than other varieties. The American variety of sultana grape is the Thompson seedless. • Currants: Although there is a gooseberry relative known as the currant, the dried currant raisin is actually made from Black Corinth grape called Zante. They are tiny, seedless, and very sweet but do bear a resemblance to the currant berry . The name confusion comes not only from the currant raisin's similar appearance to the currant berry, but also due to the similarity of the sounds of the fruit names, ie., currant sounds like Corinth, the variety of grape. Tiny dried currants are extremely sweet and aromatic. More about Raisins: What's the difference between a raisin and a sultana? | Notes and Queries | guardian.co.uk What's the difference between a raisin and a sultana? Wendy Mcilroy, Antrim, N.Ireland A raisin comes from red grapes, a sultana from white. Kaylene Murdoch, Christchurch, New Zealand $1.50 a kilogram.

Gerry Singleton, Fremantle, Western Australia A sultana is a seedless raisin. Bob, Newport, Wales Current thinking has it that the sultana is bigger than the raisin. M Robinson, Rainham A raisin is any dried grape. A sultana is a specific variety of (pale yellow seedless) grape and also the raisin of this grape. Mike Goodson, Cambridge A raisin is a dried grape. A sultana is the wife of a sultan. Jim Dixon, St. Paul, Minnesota USA A raisin and a sultana are produced from the same grape - Thompson seedless The only difference is the way they are dried. A raisin is dried naturally, but a sultana is dipped in veg oil and acid and then dried. Roger Thomason, Nottingham, UK Raisins are hard and over shriveled, sultanas are far juicier. Kirky, Sheffield, UK I had always assumed that the raisin sultana divide was down to the colour of the grape, one from red, one from white. However I recently bought both sultanas and raisins and the pictures on both packets were of whight grapes.

Sorry to bring currants into this but it seems that they are the result of drying red grapes. If supermarket own brand packaging is to be believed that is. Sarah, Leeds UK Sultana - British english, Raisin - American English Surtana - Japanese ebglish, Visitor, RAISIN.Noun(1)(a) the dried grape. History C13: From old French :grape, ultimately from the Latin "racemus" cluster of grapes. SULTANA. Noun 1, a dried fruit of a small white seedless grape,originally produced in SW Asia: used in cakes, curries etc.;seedless raisin. (b) the grape itself.(2)Also called:SULTANESS. a wife,concubine, or female relative to the SULTAN.(3) a mistress;concubine. HISTORY C16: from Italian, feminine of sultano SULTAN. CURRANT Noun (1) a small dried seedless grape of the Mediteranean region, used in cooking.

(2) any of several mainly N temperate shrubs of the genus RIBES, esp R.rubun (redcurrant) and RR.nigrum (blackcurrant): family GROSSULRIACEAE.(also Gooseberry variant).(3) the small acid fruit of any of these plants. HISTORY C16: shortened from RAYSON OF CORANNTE raisin of Corinth. Mark Giles, Plymouth UK It's easy to tell the difference - just use the nostril test: how many can you get up one nostril? Currants are smallest, raisins larger and sultanas largest of all. So, if you only manage a few, they are sultanas, lots and it's currants. Somewhere in between and you've got raisins. (This does not apply for Australian Lexia Raisins of course but these are horrid anyway). Simon, Sheffield England To Adam of Runcorn; you obviously do care, so what is the difference? Nick, Tunbridge Wells Kent, UK I researched this because of an argument between my daughters and myself.

I was born in Britain in 1939 and I distinctly remember the currant as being the smallest, the sultana next, and then the raisin (with seeds). Now I live in the States and the sultanas are called raisins. One can find the currants and large raisins in a health store. Now I'm visiting Britain and my kids say the rasins are smaller than the sultanas. So today I go to a supermarket and, lo and behold, the only difference between the sultana and the rasin is the color. Now I see that some other people on these internet sites state that the raisin is smaller than the rasin. How did this change come about? They even say that currants are dried currants. I always thought the differences were in the type of grape. Vasudha Donnelly, Gardiner, United States Sultanas are shifty and not to be trusted like a lamb's leg in a badger's nest, raisins are a man's fruit, stern and honest like a cheese magnum. Stuart, Bristol I strongly believe that the difference is the seeds. It's raisin if seeded and Sultana if seedless.

Currant is the red grapes. Ertugrul Yartasi, Ankara, Turkey I would like to settle this argument once and for all! A raisin is a dried white grape, predominantly of the Muscatel variety. A sultana is a small raisin, they are seedless and sweet, and come mainly from Turkey. A current is a dried red grape, originally from Greece. Melissa Clark, Oxford, UK Some say size. Some say color. Some say seeds, but they are all bugs without legs. Stuart Moore, Tacoma, USA Confused so Googled and copied from it in: Product description Sultanas belong to the grapevine family (Vitaceae) and are native to the Caspian Sea. Currants, sultanas and raisins, including those still on the bunch, are known collectively as "raisins. The difference between these three dried fruits is explained below: Sultanas: seedless, large-berried and light yellow. Larger than currants and smaller than raisins. Currants: seedless, small-berried, purple/black color. Their name derives from the Greek city of Corinth.

Raisins on the bunch: seeded, large-berried, generally with stalk. To produce: the grapes are grown on the sultana grapevine. The grapes are harvested when overripe. They are then either air-dried or increasingly dried in special drying plants. Most sultanas are bleached, sulfured after drying and mechanically destalked in order to extend their storage life and prevent subsequent discolouration. Such treatment must be indicated appropriately on the packaging. Treatment with vegetable oils is intended to prevent the sultanas from sticking together. Due to their very high sugar content, sultanas are very sweet and similar in flavour to honey. Jenny Overton, Coffs Harbour, Australia We had a debate after clubbing last Sunday and it seems raisins are from red grapes and sultanas are from white grapes. I think it's a class thing about which ones you prefer. Jonathan, Reading, UK In a CURRENT situation, who cares! bob Harder, Bournemouth I was of the opinion that raisins were from red grapes and sultanas were from white, but I am a bit unsure now.

However what I am sure of is that currants are not made from red grapes, currants are a fruit in their own right, as far as I am aware there are black currants and red currants and these are both dried to produce funnily enough dried red and black currants. Chris Cleveland, Paihia, New Zealand The correct answer is as stated already by Melissa Clark, Oxford, UK. The following is Courtesy of Royal Botanic Gardens, Kew; Raisins are dried white grapes usually of the variety 'Muscatel'. The main producers are the USA, Turkey, Greece and Australia. Sultanas are small raisins. They are seedless, sweet, pale golden in colour and come mainly from Turkey. Currants are dried, black, seedless grapes originally produced in Greece. They were known as 'raisins of the sun'. Andy Rowe, Holmes Chapel Who really cares. We love sultanas. They are so much more juicy James and Chris, Truro Cornwall I have been wondering what the answer is for not very long. It all started when I was food shopping and came across some boxes of dried fruits. In the first, sultanas and apples.

The second, raisins and apples, the third, sultanas and apricots, the forth, raisins and apricots and finally raisins and sultanas. It suddenly occurred to me that I had no idea what the difference was. This site has given me lots of ideas but has unfortunately confused my further. I am STILL searching the vast internet for a reliable answer.... Caroline Grint, England Stuart from Bristol needs a well padded room in a secure unit. I believe Broadmoor has a few rooms available! Keith, Bedfont, UK Are we talking about currant affairs? Callum, Bristol United Kingdom Yes, but only if they are raisinably recent currant affairs. Grace, Sultanabimby Australia Sultanas smaller than raisins? Has anyone actually looked at a sultana beside a raisin? Huge! Stan, Stevenage Egypt Firstly..I've read all off these answers and I still dunno the real answer....secondly....why have to people answered "who cares"....possibly you?

And if you don't, how the he'll did you you find this forum....thirdly...I was OK with currants being bought up....but gooseberry..well....that's just stepping over the line....fourthly....respect the raisin family. Shane, Melbourne Australia Chris from New Zealand is right about what a current is. It is a tiny berry (current) that is dried. raisins ( in the USA anyway ) is a dried grape. It can be from a white, yellow or red grape. The size varies, depending on the variety of grape used. From what I am finding, is in Europe, the define a red grape as 'raisin' and if from a white grape as 'sultanas'. They all taste great. Sharon Shetley , Modesto USA Now I am confused.......with this current situation. :- 0 beth, England If all 3 are either seeded or seedless how come I just "crunched" my way through a piece of fruit cake ! Does anyone else hate those pips with a passion like me ? Clive, Chelmsford England A raisin is a dried grape.

Sultana is a popular rock band from San Francisco which came to prominence in the early 1970s and is noted for its Latin-tinged rhythms and the guitar work of its founder, Carlos Sultana. Dave Heaven, Twickenham UK after reading the various and amusing answers to the 'sultana, raisin' debate I am as confused as ever, but it certainly brightened up 20 mins of my sad sedentary life, thanks folks. jenni, winkleigh great britain I've found that it's fairly rare to hear anyone call them raisins here(Brisbane), people mostly use sultana as a blanket term. It seems to be the reverse in the USA, where many people call them all raisins. But in my experience, when I buy sultanas they are usually paler(from white grapes) and raisins are always dark(red grapes). However, earlier today I baught a bag of each and BOTH were dark, but the raisins were larger and slightly darker, both were seedless...It seems like the names vary a lot in their usage, sometimes used to describe the type of grape, other times the size.

Even the producers, or at least the people responsible for packaging seem to be pretty inconsistant. Because of all this it's hard to know exactly what you're buying, when the lable is often wrong. But it seems that the CORRECT distinction is as others have already stated, the variety of grape. I always thought currants were the dried berries of currant trees/bushes and that there were a whole bunch of species from different genera of fruiting plants all commonly called currants. But people here are also saying the word is used for certain types of dried grape on top of being the common name for a large range of different berries... Tommo, Brisbane Australia It sultan-ly seems that with all the helpful suggestions the bar has been raisin d - glass of red or white wine ....anyone??? J. Pemberton, Nova Scotia Canada A current is not a raisin, it is not grown on a vine, like a grape. It is a shrub, the berry comes in black and red Marg Biernat, Cambridge, Canada Raisin = I'm seeing your hand but raisin the bet Keith Harper, Melbourne, Australia I am reading a book about Scotland and went online to see what a sultana is.

This has truly been a hilarious adventure in the land of currants, raisins & sultanas. Thank you, one & all. Carol Hart, Florence, Oregon United States Well I do care, when a recipe calls for a cup of raisins and I can only buy sultanas. Is this really going to make much difference? Peter Watson, Bacchus Marsh Australia What I love about this whole debate is that British people actually care about the language. This attitude is sadly lacking in the good ol' U S of A, where people skewer and butcher it on a daily basis. So sorry :( And yes, I love Sultanas, Raisins, Currants - the whole lot. Charlie Rafferty, Taos, New Mexico, USA Becoming a sultana is every dried fruit's currant raisin d'etre. Kit Crotchly, Mile End, UK What ever way both raisins and sultanas are yummy!! Hayden Hills, Auckland New Zealand Interesting answers. but why are they called what that are called? Gary, Portsmouth Hampshire The difference is about 20p Linda, Paisley Scotland Currant research is inconclusive as to the difference between sultanas and raisins.

Jonny Palmer, Ipswich UK What are Sultanas? The short answer, at least in this country(UK), is that sultana raisins are golden raisins and you can find them everywhere. But we seldom go for the short answer, do we? There appears to be a good deal of imprecision in the raisin arena. There are three common names for raisins in the English-speaking world Â sultanas, currants, and raisins. Of course, sultanas and currants are raisins Â that is, dried grapes Â and among purists the word raisin is supposed to be used for any raisin that is not a sultana or a currant. But that doesn't always happen. Currants are tiny raisins from the zante grape, and are supposed to have been first grown on the island of Corinth in Greece. Generally, currants are more tart than other raisins. Sultana raisins were originally the product of the Sultana grape, which grew in Turkey. But in this country, 95% of the grapes used for raisin production are the Thompson Seedless variety, which dry and darken in the sunlight, producing the common raisin.

The same variety of grape, however, treated with sulphur dioxide and heated artificially stays lighter, moister, and plumper, and these are what are sold here as golden raisins or sultanas. Theoretically, sultanas are sweeter and less acid than other raisins. Douglas Thorburn, Johnstone, Scotland Stuart from Bristol - you're brilliant! I laughed so much tears rolled down my legs. Glynis, Copa Australia I am currently flipping through Nigella Lawson's "How to be a Domestic Goddess". I saw the ingredient Sultana and had no clue what it was. Little did I know the search to find out what it is would be so confusing or amusing! Stacey, Saskatoon Canada In Aus whereI lived half my life we used sultanas raisins and currants in granny's fruit cake recipe. Sultanas were much bigger than raisins and lighter and juicier. Now in USA there appears to be little difference and now we know they are the same grape but one is tortured with sulphur dioxide and no one else seems to give a darn! As for me I would prefer to find some of those old style juicy sultanas. Thanks for the laughs from around the globe!

Roslyn, Phx. AZ USA Raisins are dried red grapes, sultanas are dried white or green grapes, and currants are dried currants Shona, Normanby New Zealand Who gives a shit when dozens of kids die daily due to hunger! kangwa, lusaka zambia What wonderful answers. Why shouldn't one care: you can always care about world peace as well. I thought the only difference was that Sultanas came from California and Raisins from Turkey because that is where most of the ones that I have been able to buy have been from and that is the crux of it: what you can buy where you are. Some other places, it seems, this place of manufacture is reversed. Wikipedia is fairly good on the definitions but until now I thought that currants were dried currants. I am however worried by the use of potassium carbonate and sulfur dioxide SO I shall be using Raisins in future. I put them in my special bread pudding and my very special Apple Pie (Breaburns apples!). However LIDL's says their sultanas come from Turkey (in fench only) and are just grapes!!

PS mixed nuts and raisins are the best thing when you are feeling seasick: don't know why everything else makes one actually sick. Peter M Le Mare, St Just, Penzance Cornwall, Great Britain Some additional info for SULTANAS. SULTANAS are small, light yellow color grapes. The Turkish name for SULTANAS is SULTANIYE and they grow Aegean region of Turkey. They are best when fresh, and are so sweet that feels like burning your throat when you are eating them. The best time for them is in the month of August. Ali C. Gencalp, Fort Worth, Texas USA I buy 30mt per week, as good as some of these answers are, and respect to those who have done ill advised research on the Internet. The difference is the way they are dried. A raisin is dried naturally, but a sultana is dipped and then dried.

Pedro , Wymondham Uk I wanted to know this because our English neighbor (cute, little old English lady, tiny but full of chili -sauce) gave me a recipe for tomato chutney ,and when I asked if I could use raisins (I'm here in UK with Hubby who is U.S. Air Force Officer)she smacked my hand with a wooden spoon and said, "Yer've gotta use Sultanas and none of those foreign toe-mah-toes neither, good ENGLISH toe-mah toes if you please". I feel I'd better do EXACTLY as she says, the little tyrant! We've unofficially adopted her and she is (what we like to think of as) our "peppery" English "NAN"! I'm not going to tell her I'm buying golden raisins from the U.S. Commisary Ha-Ha! Thanks for all the interesting , humorous answers - You British people ROCK! China, Boston ,Ma U.S grapes they come from the clima Greek word for the tree the small tree which produce the the grapes and produce the stafida ..

the raisin ' which we say in Greek'is the same family but different types ...is like olive tree which we produce the olive and we do have many types of olives''so the right answer like black and white person ...produce mulatto//the clima the tree produce grapes. and raisin// c///raisin....stafida.. and stafily is the grape.....u don't call them the same ...stafily is grape ..and stafida..is the raisin///i hope i made my self clear...... christos karas, toronto canada Sultanas are dipped in what exactly? Dot, Hendersonville, NC USA Raisins and Sultanas both come from the same grape. Raisins are naturally dried over a longer period of time and hence the dark colour. Sultanas are dipped in a solution which breaks down the skin, causing it to dry faster and retain some of its light colour. Golden Sultanas are bleached with Sulphur to give its golden colour. A, As a 4th generation dried grape grower.

Sultanas are made from the variety Sultana (aka Thompson Seedless), dried with the aid of drying emulsion (a mix of vegetable oil & potash). Raisins are made from the varieties Muscat Gordo Blanco or Waltham Cross, without drying emulsion. They are generally larger than sultanas and may or may not have the seeds removed. Both are from white varieties. Sultana dried without emulsion are called Naturals or TSR's in the US. Several improved Sultana types have been introduced recently which are also marketed as Sultana, such as Sun Muscat. On the other hand Currants are made from the red varieties Zante or Carina and are smaller than sultana. They are seedless, and shouldn't be confused with blackcurrants or redcurrants which are not grapes at all. Lex Williams, Barmera Sunraysia I love this board! Visiting our son in Dublin Ireland and came across sultanas in baked goods. Apparently sultanas are favored over raisins 3:1. We are going to start a "save the raisin" campaign on the american west coast.

The goal is to save jobs in California and buy locally grown American produce without horse meat in it. Gail, Portland Oregon USA I need to know desperately! Why? I've been told "Raisins soaked in Gin" are good for arthritis, and I only have sultanas??? Will let you know the result, if I can crawl across the floor to my iPad. By the way, this is real, honest! Joyce, Newcastle England It sounds to me like you are all talking about Golden Raisins, which is what we sensibly call them here in America. I have never even seen the word sultana until today. I am reading a cookbook which also features rashers and capsicum. Why can't you just say bacon and peppers? lol Penny, Sherwood, Ohio USA Well, love all of the answers but I am going to share my bit of info now. I grew up in the San Joaquin valley in CA. Every year we would be involved in drying Thomsan Seedless grapes to make raisens for SunMaid. We would cut the grapes, lay them on brown paper and after a couple of weeks go and turn them. This would go on until they were a dark colour.

I hadn't heard of Sultanas until I moved over here to England to live with my British hubby. I am inclined to believe it is the drying technique which gives the difference between sultanas and raisens, it makes the most sense. I know dried apricots are different over here as well due to the drying techniques. In California we halve the apricots and dry them after dipping them in a solution of lemon/water and then smoking some sulphur dioxide around them to keep them from turning black and keep the bugs off. It is so interesting to discover the different techniques and tastes that come from these as you travel to different areas. Hope this is useful to some of you looking into the difference. I am all for saving the raisins as I don't like the plumpness of the sultanas. Haha! Mj, Exeter USA Very interesting read. Having grown up in a region of Australia that grows huge amounts of grapes, I feel the need to voice my opinion. The Sultana is actually a variety of grape. A raisin is the result of drying any grape.

The confusion comes as the Sultana is the best variety for the drying procedure as it is small, sweet and seedless, so most raisins are referred to as sultanas. And for the international confusion, the Sultana grape variety is also known as Thompson Seedless in America, Lady de Coverly in England and the oval-fruited Kishmish in Turkey. Getting on to the currents, currents are a different fruit to grapes. Its a bit like wine, fermented grape juice is referred to as a wine, However a Reisling wine is from the reisling variety of grapes, a chardonnay is from the chardonnay grape variety, hope this clarifies the situation a little. Craig, Mildura Australia Oh I love you all, best quips for ever...beats the rubbish spewed in our parliament. Anyone want to be our new PM, we'd love to laugh insted of cry! brenda, gold coast australia Sultana is from the white grape, and is the largest of sultanas, raisins, and currants, with currants being the smallest.

Santana, on the other hand, is a band from the late '60s named after the great guitarist (and the founder of the band), Carols Santana. The best way to enjoy a sultana is to eat it while listening to Santana. Laura Smith, West Newton, US Grew up on the family vineyards where we specialized in dried fruits. The current was the smallest and blackest and came from small red berries, they were the first picked in the picking season. Next was the sultana. Later in life it got the fancy name of Thompson Seedless and it was a white grape. Depending on the crownage. 1 - dark berries to 6 light, a beautiful golden colour, never sold in Australia BUT shipped to England for sale, the only way we could get 6 crown light was to recall some of what we grew and put into the Packing sheds, the next was the Raisin, there were two types, The Gordo and the Waltham, both were big grapes and full of seeds, there were considered a white grape, but more often the gordo was green and the waltham, yellow to tan.

The currant was dried naturally, the sultana dipped and the the gordo was hot dipped, a mongrel of a job, two dip tins in either hand dipping them into a hot solution of potashe and dipping oils, usually on a 40degree celeius day, really opened the pores and cleaned your skin up. Amazingly you never see Ads for dried currants, sultanas or raisins in Australia & the only film I've seen where they were made a repeat part in the film (3 times) was Pork Chop Hill with Gregory Peck (1957) when he was handing them around to his fellow soldiers. Gary Pearse, Mildura, Victoria Australia Further to last, A lovely sweet (dessert if you're in OZ) Boil your rice, in the last few minutes throw in a handful of dried sultanas, serve with cream, for those with a sweet tooth, sprinkle some sugar over your serve to your taste, Marvelous. Storing dried sultanas, stick them in the deep freeze, ready to mix and eat, just pull them out and serve because the sultana retains its sugar in syrup form, it doesn't harden up like an ice cube.

Peanuts and sultanas mix great for starters and drinks. Curries can also benefit from a handful of sultanas. Sultana scones, sultana cakes and sultana damper hot from the camp oven. Just great. The turkish sultanas is dark and gritty, it's imported into OZ and mixed with the Australian fruit to make it palettable. You will notice that the packers have removed the crownage symbol from the packaging, so mow you can't tell if you're getting 1 or 3 crown fruit. The higher the number the lighter and better the fruit. gap, Mildura, Victoria Australia I believe the right answer comes from the producers of raisin vs sultana. As for me, raisin comes from Organic Goodies that my son likes and sultana comes from my wife's yummy fruit cakes I like. Gary, Dublin, Ireland Totally confused now. The sales girl in the shop didn't know the difference between sultanas and raisins. The pack says produce of Turkey. Is this from the Turkey's anus? Hope not, I'm vegetarian. The pack also says vegetable oil. What is all this about being dipped in acid, too?

Surely these sultanas are not safe to eat. Should I call in the health and safety police. Need a quick response because my porridge is waiting for the sultanas. Barry, Thirsk England It seems to differ, as to where you're from. Reading the first few replies, I was amazed that they were saying sultanas are bigger than raisins. Here in Aus, Raisins are much bigger (and darker) than sultanas. Currants are tiny and almost black. David Betts, Bonbeach, Australia Wine Language - Grapes, Vines and Vineyards Wine Language - Grapes, Vines and Vineyards The word �grape� came into English in a rather roundabout way. Botanically, the fruit of the grapevine is called a �berry,� as in the phrase �The Cabernet Sauvignon grape has small berries with thick skins.� In Anglo-Saxon days the fruit was called the �winberie.� Though English wineries had a good reputation during the late middle ages (when the climate was warmer and dryer), France came to set the standards for viticulture and winemaking.

The French would harvest each bunch of grapes with a hook called a grappe (as in the word �grappling hook� or our verb �to grapple�); the term �grappe� came to refer to the cluster that resulted when the tool was used. Enter now a bit of present-day confusion. The French word for grape, raisin, is identical in spelling to our term for dried grape but pronounced rather more elegantly (what we call �raisins� are raisins secs in French). The Middle French term grappe de raisin, meaning bunch of grapes, was shortened by English speakers to grappe. It took only a quick semantic jump for the term grappe (which sounds like an English singular form) to refer to a single berry rather than a bunch. We added an �s� to indicate more that one and reached into the great storehouse of Anglo-Saxon words for that useful descriptor �bunch.� Bear in mind that when French and English words look the same but have different meanings, the French speakers become just as confused as we do.

We can avoid any confusion in the future by readopting out lost treasure �wineberie,� modernizing the spelling to the evocative �wineberry.� Any seconds to this motion? I can wait. As to the tendrils upon which the grapes, be they in bunches or grappes, grow, our present word vine and the French vigne (as in the label term vielles vignes, meaning old vines) are largely similar. In the wine world, the use of either term refers to grapes. The term �Grapevine� is used only when we need to distinguish the grape plant from vines not bearing such versatile fruit. Our English term �vineyard� comes from the Old English winegeard, and it is telling that the word has a metaphoric meaning according to my dictionary: �a field of activity, especially of spiritual labor.� Americans, the English and the other Anglophones have shortened the �vine� sound in the first syllable to �vin� and yet we differ as to the second syllable: �yerd� in the United States, �yard� elsewhere.

Somehow �grape-farm� just doesn�t convey the magic, despite the rather ordinary effect of the word �yard� in most contexts, as in backyard, graveyard, and, the world�s most frightening place, the schoolyard. These vine �yards� may be rather small in England, but in the United States and Australia they can cover thousands of acres, rather a large yard to have to straighten up every spring. The Hungarian term for vineyard, szőlőskert, may seem rather exotic, until we learn the term for grape, szőlő. The Slovenian vinograd, the Italian vigneto, the French vignoble, the Spanish vi�edo, and the Portuguese vinhedo all move in the same direction (the original Latin is vinea). You don't need to attend a course to know what the Germans mean by Weingarten, nor are we much thrown by the Dutch wijngaard, the Swedish ving�rd or even the Icelandic v�ngar�ur (this is not just an academic exercise, since with global warming, we might be seeing Icelandic vintages some day, and they get rather long ripening days in summer).

In the Germanic languages, including English, the �garden� words and the �yard� words share an etymologic root. Now that you know the Hungarian for grape, it pays to addle the brain with the rest of Eastern Europe (since a glass of wine will be the inevitable remedy). Among the Slavic wine ountries, the Slovenians (big wine producers, but they drink it all themselves so you don't get any) call the grape grozdje, the Russians гроздь, the Croatians and Serbs gro�đe, the Czechs hrozen, the Bulgarians грозде. In Romania, the grape is strugure. Romanian terms are a bit easier on the tongue, since the language is of Latin origin: vin rosu is red wine, vin rose is ros�, vin alb white wine; a vie is a vine. You're over the hard part: the grape is uva in Spanish, Portuguese, Italian and in fact in the original Latin.

It only takes a small phonetic shift in the Scandinavian languages: druer in Denmark (which boasts the highest per capita wine consumption among all non-producing countries), vindruva in Swedish, drue in Norwegian, vinber among those future vintners, the Icelanders. Our linguistic cousins the Dutch use a similar wijndruif. The Germans go their own way, with many terms for the grape including Rebe, Traube, Weintraube, Beere and Weinbeere. You will note of course that this final term moves us full circle back to our original Anglo-Saxon wineberries. Can I now call for another vote? Grape and Raisin Poisoning in Dogs | petMD | petMD Grape and Raisin Poisoning in Dogs Can Dogs Eat Grapes? Grape and raisin (dried grapes) toxicity is well documented in dogs.* Although the exact substance that causes the toxic reaction is not yet known, dogs should not eat grapes and raisins because even small amounts can prove to be fatally toxic for a dog. Dogs of any age, breed, or gender may be affected.

Grapes and raisins are bad for dogs because one of the most serious complications of grape/raisin toxicity is they can cause severe kidney damage leading to acute (sudden) kidney failure with lack of urine production (anuria). However, kidney failure is not seen in all dogs after ingestion of grapes or raisins, and again, the reason why some dogs are affected excessively, while others are not, is still being studied. Symptoms and Types Grape and raisin poisoning will usually cause dogs to develop some combination of the following symptoms: Vomiting and/or diarrhea – often within a few hours of ingestion. Vomit and fecal contents material may contain pieces of grapes or raisin. Loss of appetite Causes Grape and/or raisin ingestion – even small amounts can be toxic for some dogs while other dogs can ingest relatively large amounts without developing obvious symptoms. The toxic agent has not yet been identified but appears to be associated with the flesh of the fruit. In other words, peeled and/or seedless grapes are still toxic. Immediate Treatment This is an emergency, needing immediate treatment.

If you are positive that your dog ingested grapes or raisins within the last two hours, you will need to induce vomiting as soon as possible, before all the toxins in the fruit can be absorbed. However, do not induce vomiting if your dog is: Unconscious Is exhibiting signs of serious distress or shock Or if you are unsure of what your dog may have eaten. If your dog has already vomited, do not try to force more vomiting. Call your veterinarian for advice. If he or she recommends that you induce vomiting at home, use the following method: If the dog has not eaten within the last two hours, offer him a small meal. This makes it more likely that the dog will vomit but is not essential if the dog is uninterested in food. Measure 1 milliliter (ml) of 3% hydrogen peroxide per pound of the dog’s weight, using either a syringe (no needle) or teaspoon (one teaspoon is approximately five ml). The maximum amount of hydrogen peroxide to be given at any one time is 45 ml, even if a dog weighs over 45 pounds.

Squirt the hydrogen peroxide into the back of the dog’s mouth using a syringe (no needle) or turkey baster. If vomiting does not take place within fifteen minutes of the first administration, you may try again, using the same amount. This method should not be used more than two times, spaced apart at fifteen minute intervals. If your dog has not vomited after the second dose of hydrogen peroxide, do not use it, or anything further, to try to induce vomiting. Do not use anything stronger than hydrogen peroxide without first talking to your veterinarian. Whether your dog vomits or not, after the initial care, you must rush him to a veterinary facility immediately. Your veterinarian may need to perform a gastric lavage and/or administer activated charcoal to deal with any toxin that remains in your dog’s stomach, as well as institute treatment to protect your dog’s kidneys. Raisin growers find their place in the sun Raisin growers find their place in the sun Jan./Feb. 2010 California Country magazine Story by Ching Lee Photos by the California Raisin Marketing Board Turning grapes into raisins is a sweet feat for California farmers.

Considering the widespread use and popularity of raisins, it is hard to imagine the classic breakfast cereal, Raisin Bran, without the little fruit that has, over the years, infiltrated lunch boxes, trail mixes, oatmeal cookies and a whole host of sweet and savory treats. Mitch Sangha, who farms in Del Rey, has been growing grapes and using the same method of drying them that’s been passed down for generations. Most California raisins are made from Thompson seedless grapes. Raisins have been around for centuries. First mentioned in writings dating as far back as 1490 B.C., they were thought to have been discovered by accident as grapes drying on the vine. “They are one of the most ancient foods,” said Bernadine Ferguson, a Fresno-based food and culinary consultant who has worked with the California Raisin Marketing Board for more than 30 years. Indigenous to the Middle East and the Mediterranean, raisins have always played a huge role in the diets and cuisines of people who live in those regions, she said. They learned early on that the drying process preserves the food—and makes it lighter to transport. Not much has changed over the years in how raisins are made.

They still are, for the most part, “nothing but grapes and sunshine,” to borrow that famous Sun-Maid expression. But turning grapes into those tiny, wrinkled nuggets of sweetness is also no easy feat. The process takes place in the Fresno area of California's San Joaquin Valley, where a long, hot growing season has turned this region into the nation's raisin capital. Nearly 3,500 raisin growers in the San Joaquin Valley produce almost all of the United States' raisins and 45 percent of the world's crop, according to the California Raisin Marketing Board. Mitch Sangha is one of those growers. His family has been producing raisins in California for more than 50 years. It started with his grandfather, who emigrated from India and was on his way to Canada when he arrived in the agricultural oasis of the San Joaquin Valley. Sangha said the region immediately reminded his grandfather of his native Punjab, which is also rich in agriculture and renowned for its fertile soil and many rivers. “He didn't have any money when he got here, so he worked on a raisin farm and slowly saved his money,” said Sangha.

Eventually his grandfather bought a ranch and started growing his own raisins. Today, Sangha farms this very land and uses the same method of drying grapes that's been passed down for generations. “We do everything by hand,” he said. In August, when his grapes are sweet and ripe, an army of about 100 workers descends on his fields with clippers and pans to pick the grapes. The workers lay thin sheets of paper beneath the vines. Then they cut bunches of grapes into the pans and drop the grapes onto the paper trays. Sangha said his workers can pick about 400 trays a day. Spread out on the paper trays, the grapes sit in the baking sun for about two to three weeks, depending on how hot temperatures get. During that time, the intense summer heat caramelizes the natural sugars in the grapes, giving raisins their distinctive color and flavor. After the sun has worked its magic, the fruit is ready to be collected. Workers roll the paper trays into bundles and transfer the raisins into bins destined for the processing plant, where the raisins are washed and cleaned, stemmed, sorted and inspected before packaging.

The majority of California raisins are made from Thompson seedless grapes, which were first introduced in the 1870s by farmer William Thompson, a Scottish immigrant who was growing the seedless grape variety on his ranch in Sutter County in Northern California. Thin-skinned, sweet and, most importantly, seedless, the versatile green grape was born to be a raisin, but is also used for fresh consumption, juice and winemaking. A few other grape varieties are also used for raisin production, including Muscats and Zante currants, which are used primarily for baking, but these varieties make up less than 5 percent of all U.S. raisins. Contrary to their appearance, black and golden raisins are both Thompson seedless grapes, just dried differently. Black raisins—also known as natural raisins—are dried in the sun, which gives them their dark, shriveled look. Golden raisins are mechanically dried and treated with sulfur to maintain a certain plumpness and preserve their golden color. Steve Kister, of Kerman, is a third-generation farmer whose family has been producing raisins since the 1940s.

He is one of California’s nearly 3,500 raisin growers. Although making raisins the “old-fashioned way” is tried and true, it is also extremely labor intensive, said Steve Kister, a third-generation farmer in the Kerman area of Fresno County. That's why in the last 10 years he's been adopting a newer method of raisin production that allows him to cut down on hand labor—by letting the grapes dry directly on the vine and then harvesting the raisins by machine. “What motivated me was the idea that if you mechanize, you can lower your harvest cost, because labor in California is expensive,” said Kister, whose family has been growing raisins since the 1940s. Instead of growing his grapes in traditional vine rows typically found in California's wine country, Kister's grapes hang from a flat overhead trellis that's high enough for a mechanical grape harvester to get underneath and gather the dried fruit. “It's the leaves that make the sugar for the grapes,” he said. “With an overhead trellis system, you have a complete canopy that captures 100 percent of the sunlight.

As a result, you're able to get higher production.” To help facilitate the drying process, about six weeks prior to harvest, work crews go through the rows and sever the canes that the fruit is drying on. Because drying the grapes on the vine, also known as DOV, takes longer than drying them on paper trays, Kister uses newer grape varieties, Fiesta and Selma Pete, both of which were developed specifically for DOV production. Whether they dry their grapes on trays or on vines, raisin growers are still indebted to the sun, and that's not going to change any time soon. “We're using solar energy probably more than almost any other crop, because the grapes are drying naturally, so there's no gas and no carbon burned,” said Kister. He compares his vineyard to a solar farm that has wall-to-wall solar panels. “Essentially what I've got is almost the same: all these green leaves facing the sun,” he said. “They're just in a field. And they're kind of pretty.” Although Americans generally think of raisins as a snack food, Ferguson points out that they are much more versatile than that.

Most people associate grapes with wine, but raisins can be fermented to make wine or distilled to make brandy, she said. And while raisins are incorporated into a variety of familiar foods from puddings to cinnamon rolls, they're also found in savory dishes that may not be so familiar, such as meatloaf, Italian meatballs, chili and sauces that pair with steak, ribs, lamb and game, said Ferguson. “One of my favorite dishes is to plump them in the microwave with a little bit of water and spoon sour cream on them,” she said. Quaker Oats with raisins is the breakfast staple at Kister's household. He always carries raisins in his car and likes to eat them about a half-hour before he hits the gym for energy. That's because the natural sugars in raisins are released slowly, he said, “so it's not like eating a tablespoon of sugar that just hits your system all at once.” For Sangha, there's nothing like a good ol' oatmeal raisin cookie, the only kind he eats. He makes a habit of putting raisins in his salads and loves the raisin pies that his mother-in-law makes.

His family has also learned to use raisins in a variety of traditional East Indian dishes, such as chutney and sweet rice cooked with milk. But he said the best raisins are those that are straight out of harvest. “I just eat them right out of the bins,” Sangha said. “As a kid, I used to eat raisins that way all day.” Traditional drying Freshly harvested grapes are laid out on thin sheets of paper, also known as paper trays, where they dry in the sun for two to three weeks. Workers then roll the paper trays into bundles so the raisins can be collected from the field. Dried on the vine Grapes hanging from an overhead trellis system are dried directly on the vine. The grapes are planted this way to allow mechanical grape harvesters to get underneath and gather the dried fruit. After drying The raisins are destined for the processing plant to be washed, stemmed, sorted and inspected. Ching Lee is a reporter for California Country. She can be reached at 800-698-FARM or clee@californiacountry.org . Follow us on:

Question: What do you call a dried grape?
Answer: Raisin