Most grapes are dried on paper trays in the field to make raisins, but researchers at UC Davis have found that there are distinct differences between raisins dried in the traditional way and those dried directly on the vine. Their testing looked at factors that included "fruitiness, chewiness and color" and the tasters were split on which raisins they liked more, though it was clear that there was a big difference between the two types. The vine-dried raisins were said to be softer, plumper and more complex, almost like wine, while the tray-dried raisins were stickier and more caramely. The noticeably different flavor profiles may open the door for gourmet raisins if some growers switch over to the vine-dried variety.

Vine-dried raisins are less labor intensive than tray-dried raisins, but they usually need to be harvested with a machine and take much longer to dry, needing as much as a month on the vine, as opposed to a week on the trays. As a result, they are more expensive to produce and not all of California's growers, who produce almost all of the US's raisins and about 40% of the world's supply, would be willing or able to make the switch.

Cinnamon raisin bread is made for toasting, as I learned early in life. White bread does make a fine piece of toast, but the aroma released by the cinnamon as each slices toasts is heavenly and there is no need to point out that it is also a perfect vehicle for butter. Much like Ideas in Food, I like to top mine with a sprinkle of cinnamon sugar, too. This Smoked Cinnamon Raisin Bread is unique, however, because it uses smoked butter in the dough and has its juicy raisins soaked in rum. Both additional flavors lend a richness and depth to the bread that would not otherwise be there. Raisin toast may be a childhood pleasure, but this is a decidedly adult version.

Smoked butter can be bought here, but you can always fall back to regular butter if smoked is unavailable to you.

Raisins are dried grapes, an obvious and simple truth. Despite the fact that getting the grapes to turn into raisins requires only one step, it's safe to say that not many people try this process at home. I decided to give it a shot, taking advantage of the blazing heat that I've been experiencing lately. I covered a wire cooling rack with a paper towel, set freshly washed grapes on top, and covered them with another paper towel. I set the tray outside in the sun and let nature go to work. You may have to weight down your towels, or cover the whole tray with a domed picnic screen to prevent flies from landing on the grapes.

These grapes, pictured, are about two days into the drying process, but they dry up more each day, getting sweeter as time passes. It took about one week to go from grapes to raisins, but this time will vary depending on sunlight and heat. They taste great, especially compared to the majority of pre-packaged raisins, and are a great summer project that only takes a little effort to do.

The Sun-Maid raisin girl is going digital. She is one of the most recognizable brand faces there is, having been almost unchanged since 1916, with only small updates made every year. The real-life Sun Maid maid was Lorainne Collette, who was discovered in Fresno, California, drying her long hair under a red bonnet. The wholesome, natural image of the Sun-Maid raisin girl went well with the company's message that their raisins are all natural, made with just "grapes and sunshine." But the maid is getting her biggest makeover ever this year: she's going digital.

The modern girl still has the same long hair and red bonnet, but now she does yoga on the Sun-Maid website in addition to promoting her grapes. She is younger and curvier than before. There is talk of giving her a name.

Like some people, including ad executives interviewed by the SF Chronicle, I think that the digital girl is a little creepy, though growers are apparently meeting her with enthusiasm. If she looked a little less computer-generated and a little more natural, she might fit with the “as nature intended” image of the brand a bit better, but if Sun-Made’s goal is to modernize, they’re probably on the right track

[Images SF Gate]

From now until the end of August, one of my absolute favorite candies is having a contest. Jelly Belly's Taste the Mystery contest has put one of five mystery flavors into bags of Jelly Belly's and, by identifying the flavor in your bag and typing your secret code in on the contest website you have a chance to win the grand prize of $250,000 among other things. Admittedly, the odds of winning are slim, but I am mostly interested in the new flavors and not the grand prize. The question-marked jelly beans come in Apple Pie, Maple Syrup, Raisin, Ice Cream Sandwich and Papaya. This particular package of mine had the Ice Cream Sandwich beans and I can assure you that they are excellent. I hope they add at least a few of the new flavors to the famous 49-flavor mix when the contest ends.

[Photo by Nicole Weston]