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When most fruits are dried, they keep their same name, but not the grape. The dried form of the grape, revered throughout history, has its own unique name – the raisin. A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking and brewing.

Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless. The size of small pebbles, raisins have wrinkled skin surrounding chewy flesh that tastes like a burst of sugary sweetness. While the colors of raisins vary, they are generally deep brown in color, oftentimes with hints of a purple hue.

Raisin is a convenient, high energy low fat snack; they are easy to pack, easy to eat and almost never go bad. Like other dried fruits, raisins are available throughout the year.

Raisins have a variety of colors (green, black, brown, purple, yellow) and sizes.

Turkey and the United States are the worlds largest raisin producers. Together, these two Countries account for more than 95 percent of production among the major northern hemisphere Producing countries, and generally, about 80 percent of global production.