Raisins? Yep! By dehydrating grapes you make raisins! You'll find they taste better than boxed ... and your home-dehydrated grapes will plump up more than store-bought raisins too. Not only that, they just plain taste better!
(OK, you could also say that raisins are grapes in disguise! What say you?)
As you very well know, raisins make snacking easy – whether you're at home or are backpacking in the great outdoors! Also they're great nutrition for kids ... Add grapes to fruit roll-ups too and for added sweetness to smoothies!
Raisins are also great in breads and in your breakfast cereal.
As mentioned at the top of the page, you'll notice that your homemade raisins are plumper, and a little bit more moist. I absolutely love 'em and you will too!
Did you know that grapes have been dried for thousands of years and have many hidden health benefits?
Grapes are a great source of vitamins A, C and K before they become raisins BUT when they ARE raisins, they have more Choline, Niacin, Folate, and Betaine, with higher trace amounts of Thiamine, and Riboflavin!
In the mineral department, raisins beat grapes hands down in Potassium, Calcium, Magnesium, and Fluoride. Both grapes and raisins contain Omega-3 and Omega-6 fatty acids.
Coming up, I'll tell you more about cutting them in half after you have washed and removed the stems – or you may leave whole if desired.
If you cut them in half, place the grapes on the dehydrator sheet with the cut side facing up, so that the grape juice doesn't drip down to the trays below!
(If you blanch the grapes first, see step two, below, you can save a ton of time in the dehydrator).
Let's get busy dehydrating grapes to make fabulous raisins! Choose dark/black grapes for the best looking (darker) raisins. Red grapes are not too shabby, so don't be afraid to "go red."
Reminder: If drying your grapes whole, the drying time jumps to 10 – 36 hours so please bear that in mind. I highly recommend cutting the grapes in half AND drying them "cut side up" so they don't drip, as mentioned earlier!
When cutting your grapes in half, consider treating yourself to this fantastic knife by Trisha Yearwood. I LOVE IT!
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I did try the 'whole' method, but the trays got really sticky ... and as stated, they took far longer to dehydrate ... so cutting the grapes in half won out for me! For the green grapes, I decided to try just washing and slicing the grapes in half, without blanching first. They worked a treat!
There's something about home-made raisins, they have that sweetness, but
also a great tangy/tart taste too! (Try saying that fast three times!)