These are grapes:
Grapes are a type of fruit. They are known for being particularly juicy. They are full of juice. Plump with it. This is great if you're in the business of making and selling wine or grape juice. This is also very good if it's a hot day and you want something cool, refreshing, and juicy to eat.
Other times, though... it can be a problem. The grapes are too plump. They're too easy to squish. And the juice is notorious for making difficult stains. It just gets too messy. Not to mention all the work you have to do chewing large squishy pieces.
Luckily, there's a solution.
See, if you leave the grapes out in a hot, dry place, the water evaporates through their skin. They become dry and shrivled. This is very helpful. They're a lot more portable, easier and safer to store, much less messy, and they taste great. Without all that water, their sweetness and flavor becomes more concentrated. They're small and chewy and you can eat them by the handful. (As opposed to grapes, which are known to be the subject of the occasional "how many can you fit in
your mouth?" contest.)
Dried up in this manner, they become so different (flavor, texture, uses, etc.) that they take on a new name. They are called raisins.
All of which makes a lot of sense. All of which you probably knew already. But I wanted it fresh in your mind. Because here comes the part I really don't get:
Take a close look at the giant yellow banner in the lower left corner of the box. It uses a phrase which I have seen in many places and which never fails to baffle me.
"
Plump, juicy raisins!"
(A quick net search for this phrase gets me over eleven thousand hits.)
Now, as I've just explained, "plump" and "juicy" are the exact qualities we've sought to eliminate in the creation of raisins.
Not only that, but there is a seperate term for the plumpest and juiciest of raisins. Those are called... say it with me now... "grapes."
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