Grapes and drying room
The season and varieties of Turpan grapes, the principle of drying in drying rooms, how to visit the vineyards and local homes, and the selection of fresh fruit and raisins.
Season
Fresh grapes are available from July to August, with the grape trellises in Grape Valley fully laden with vines; starting in September, the drying house season begins, and the honeycomb walls of drying houses across the city are filled with bunches of grapes.
Variety Quick Reference
Seedless white grapes are the sweetest (very high sugar content), Ma Nai Zi is the most refreshing, and Rose-scented has a floral aroma; raisins are classified by color and moisture content, with green seedless white being the mainstream.
Principle of Drying Houses
The hollow holes in the walls of drying houses allow hot air to pass through, and grapes are sun-dried for about forty days to become raisins—not exposing them to direct sunlight preserves their green color and sugar content.
Home Visits and Purchasing
Home visits in Grape Valley usually include fruit treats and singing and dancing; when buying raisins, go to the local market to purchase by the kilogram, as airport prices are double—buy carefully.