Raisin

Raisins are the dried fruit whose fresh form had nothing to concentrate - grapes carry balanced sugars and no sorbitol. What makes raisins high is fructans, and sheer density: a tablespoon is a lot of grapes.

Raisins and sultanas are the same food, and they belong at the same place on this axis: dried grapes concentrate fructans, and fructans are oligosaccharides. What they do NOT concentrate is excess fructose, because the fresh grape's sugars are already balanced.

A raisin is a grape with the water gone, and grape salicylate sits mostly in the skin — which drying leaves entirely intact. A small handful equals a large bunch.

A raisin starts from a low-histamine fresh fruit, and drying concentrates rather than creates: the water leaves and everything else stays. Sun-dried fruit has had more warm hours than kiln-dried, which is the variable no label records.

Raisins are dried grapes, and grapes are one of the few fruits with almost no sorbitol. What concentrates on drying here is fructose, not the polyol.

Raisins are dried grapes, and dried grapes are not a fructose problem. The fresh grape's sugars are near-balanced - roughly as much glucose as fructose - so drying concentrates both equally and no excess is created. What raisins do concentrate is fructans, which is a different axis. Sultanas, the same fruit under another name, have always sat at none here. The grape's sugar balance is on record: glucose and fructose in near-equal amounts.