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Raisin varieties depend on the type of grape used and are made in a variety of sizes and colors including green, black, brown, blue, purple, and yellow. Seedless varieties include the sultana (the common American type is known as Thompson Seedless in the United States), the Greek currants (black corinthian raisins, Vitis vinifera L. var. Apyrena)[2] and Flame grapes. Raisins are traditionally sun-dried, but may also be water-dipped and artificially dehydrated.

"Golden raisins" are generally dried in dehydrators with controlled temperature and humidity, which allows them to retain a lighter color and more moisture. They are often treated with sulfur dioxide after drying.

Black Corinth or Zante currant are miniature, sometimes seedless[2] raisins that are much darker and have a tart, tangy flavor. They are often called currants. Muscat raisins are large compared to other varieties, and also sweeter.

Several varieties of raisins produced in Asia are available in the West only at ethnic grocers. Monukka grapes are used for some of these

 

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