Green, Golden, Black or Brown? A Practical Guide to Choosing Raisins
Walk into any kitchen cupboard and you will probably find a box of raisins, but not all raisins are the same. Colour, size and texture vary from one type to the next, and choosing the right one can make a real difference to a bake, a pilaf or a snack mix. Here is a practical guide to the four types we stock: green, golden, black and brown.
Green raisins
Green raisins are pale, olive-to-light-green in colour and usually have a fresh, lightly tangy sweetness. They tend to be a little firmer than darker raisins, which makes them a good choice where you want a bright look and some bite. They work well in rice dishes, salads, couscous and savoury stuffings, where their lighter colour does not stain the other ingredients.
Golden raisins
Golden raisins are amber to yellow and are typically soft and plump with a mellow, honeyed sweetness. Their light colour makes them popular for cakes, scones, hot cross buns, rice puddings and chutneys, where a darker raisin could muddy the look of a pale crumb. As with any dried fruit, it is worth reading the ingredients on the pack if you need to know exactly how a particular product has been prepared.
Black raisins
Black raisins are dark and often larger, with a deep, rich, slightly caramel-like flavour. Their intensity suits robust bakes such as fruit cake, Christmas pudding, flapjacks and bread-and-butter pudding, and they hold their own in spiced dishes and sauces. Larger black raisins are also pleasant eaten simply on their own, or alongside nuts in a snack mix.
Brown raisins
Brown raisins are the all-rounder most people picture when they think of raisins: medium-dark, chewy and sweet. They are a dependable everyday choice for porridge, muesli, cookies, granola and general baking, and they are usually the easiest option when you simply want a familiar raisin flavour.
Which one for which job?
- Pale bakes and rice puddings: golden raisins keep the colour light.
- Pilafs and salads: green or golden raisins give sweetness without darkening the dish.
- Fruit cakes and puddings: black or brown raisins give depth of flavour.
- Everyday cooking and breakfast: brown raisins are a sensible default.
Practical tips for using raisins
If you are adding raisins to a cake or bread dough, soaking them briefly in warm water, tea or juice for 10 to 15 minutes keeps them plump and stops them drawing moisture out of the bake. Drain well and pat dry before folding in. To stop them sinking, toss them in a spoonful of the recipe's flour first.
For rice dishes, rinse raisins and soften them in a little warm water or lightly fry them in butter or oil for a minute before stirring through at the end, so they stay distinct rather than going mushy.
Storing raisins
Keep raisins in an airtight container in a cool, dry place away from direct sunlight. If they become a little firm, a short soak in warm water brings them back to life for cooking. For more on keeping dried fruit at its best, see our guide on storing dried fruit and nuts.
Buying for home or business
If you bake regularly or run a café or bakery, larger packs are usually the most economical way to buy. Our Raisins range in green, golden, black and brown comes in a choice of pack sizes from 500g up to bulk quantities, and we also stock Afghani black raisins if you would like a dark, richly flavoured option. Whichever you choose, matching the raisin to the recipe is the simplest way to get better results from a familiar ingredient.