This ‘Controversial’ Ingredient Has Everyone Divided

Dark, wrinkly, and sweet—raisins sneak their way into many Southern dishes. They frequently pop-up in potluck favorites like Carrot-Raisin Salad, Broccoli Salad, and—good lord—sometimes even Potato Salad (not my recipe, to be clear!).

In addition to savory dishes, raisins can also be found lurking in a variety of desserts. Who hasn’t bitten into a chocolate chip cookie only to find out it’s packed with raisins? We also recently shared a brand new cake by Costco that took the internet by storm because of this “controversial” ingredient.

Like most things, folks are pretty divided when it comes to raisins. In fact, after polling the Southern Living team, I found that most had extremely strong feelings about these tiny, mummified grapes.

What Our Editors Think

“I like raisins but there are rules. Don’t you dare surprise me with one in a place I don’t expect. Like a chocolate chip cookie. Also, this is niche, but don’t you put raisins in my noodle kugel.” —Rebecca Baer, Senior News Editor

“I love raisins! They’re such an easy and shelf-stable way to add flavor and dimension to cooking and baking. The whole world of salads would be sadder and less vibrant without raisins and raisin-adjacent things—and salads really can’t afford to be sadder.” —Katie Akin, Associate Editor

“I’m not sure what it is that I have against raisins in particular, but there’s never been a baked good that I’ve thought to myself, ‘Man, I wish there were raisins in this!’ — especially my beloved carrot cake! The only caveat to my distaste for the shriveled grape is in a good ole fashioned raisins and peanut mixture, or GORP as I like to call it, (aka trail mix) with ample M&M’s of course.” — Cameron Beall, Associate Homes Editor

“In the world of offensive foods, raisins don’t even register for me. There was a little box of them in EVERY SINGLE lunch my parents made me growing up. I stand with raisins! They are completely innocuous and deserve your affection. —Meghan Overdeep, Senior News Writer

“I generally love them, especially golden raisins in savory dishes. When it comes to sweets, I’ll never choose raisins over chocolate chips, but if you want to make kitchen sink cookies with both I will gladly eat a whole dozen! My mom gave out those little boxes of raisins for Halloween.” —Brennan Long, Social Media Director

“LOVE them in cereal, oatmeal, cookies, rice pudding, salads, granola, plain, with peanut butter —and either golden or the regular kind. I’ll eat them anywhere!” —Nellah McGough, Business Manager

“My grandmother tricked me into thinking they were candy. Kind of like finding out Santa isn’t real once I figured out they were dried up grapes.” —Daniel Boone, Design Director

“My mom used to keep a huge Sam’s Club-size jar of chocolate covered raisins in the kitchen when I was growing up, and that’s really the only way I like them even now. I can take them or leave them in baked goods and I wouldn’t be caught dead snacking on plain raisins.” —Katherine Polcari, Associate Editor

“Golden raisins seem to taste better to me, but I know that’s just pure snobbery.” —Lisa Cericola, Deputy Editor

“They’re the perfect sweet, chewy counterpoint to the crunchy, salty peanut parade. I also love a golden raisin in a kale Caesar salad—just the right burst of sweetness. But please don’t put any raisins in my desserts!” —Betsy Watson, Senior Homes Editor

So where do you fall on the raisin spectrum—love them or hate them? Let us know in the comments!