Among all dried fruit, raisins are the most widely consumed variety. Ancient Romans and Egyptians were already aware of their flavor and health advantages. They were carried to Europe by immigrants from the Middle East in the 10th century, and from there, in the 15th century, they made their way to Mexico and California. The color of raisins, which are dried grapes, ranges from dark brown to light amber and golden. They are made by drying particularly ripe, juicy, delicious, and seedless grapes in the sun. Turkey, Iran, Greece, the United States, and China produce the best raisin varietals. Fructose, a natural sugar found in considerable quantities in raisins, is a significant source of energy.