Skip to content

Raisins

Dried grapes with a chewy bite. Golden and darker raisins bring different colours and subtle flavour differences to the same familiar ingredient.

NutDana original illustration: Raisins

Character

Little bursts of sweetness.

Forms

Golden and darker varieties

Choose with purpose

Match the cut and preparation to your intended use.

At home in the kitchen

Stir a small amount into porridge, rice or a bake. If a recipe calls for soaking, drain well before adding. Raisins work best when their sweetness balances the rest of the dish.

What to look for

Read the label for oil, sugar and preservatives, including sulphites where present. Compare texture and cleanliness as well as colour. Keep dried fruit to mealtimes to reduce its impact on teeth.

For a wholesale brief

Start with the intended use, preferred form, quantity and packaging needs. Grade, sample approval, availability, pricing and supply terms need to be agreed separately; this guide is not a statement of stock availability.

General nutrition and safety reference

Further reading

NutDana original illustration: Almonds

Almonds

Firm, gently sweet kernels that work whole, flaked or ground. Almonds move easily from a simple breakfast to a fragrant rice dish.

NutDana original illustration: Cashews

Cashews

Mild and buttery in flavour, cashews bring body to gravies, a gentle crunch to a snack and contrast to a mixed handful.