Raisin grapes

Raisin grapes are grapes dried until much of their water has evaporated; raisins are the dried fruit you eat. Fresh grapes are much juicier and contain 70 kcal per 100 g, compared with 292 kcal per 100 g in raisins.

Cover them with warm water for 10–15 minutes, then drain and pat dry so they do not add excess moisture to your dough. For a richer flavour, soak them in tea or fruit juice instead.

Keep them in an airtight container in a cool, dry, dark cupboard to prevent them drying out or absorbing moisture and odours. Once opened, seal the pack promptly; refrigerate them if your kitchen is warm or humid.

Stir them into porridge, muesli, fruit cake or scones, or add them to a savoury pilaf with spices and nuts. Soaking them first makes them plumper in baked puddings such as bread and butter pudding.

Yes: use them in the same quantity in baking, cereals and savoury dishes. Raisins are often darker and more robust in flavour, while sultanas are typically lighter and sweeter; the names can overlap in everyday use.

Drying concentrates the fruit: raisin grapes are chewy and sweet, while fresh grapes are crisp and juicy. Fresh grapes have 70 kcal per 100 g; raisins have 292 kcal per 100 g.

Usually not if they are sold ready to eat and the pack is clean. If they are dusty or visibly dirty, rinse them briefly in a sieve and dry them well, since damp raisins can spoil sooner.

Whole dried grapes are small, sticky and chewy, so they can be a choking risk for young children. For a child who is ready for solid foods, chop them finely and soften them in water before serving; supervise them while eating.