To provide a novel dry grape capable of retaining and exerting the taste or useful components of grape and having excellent processability of processed food or the like, and a method for producing the same.

In the novel dry grape and the method for producing the same, grape harvest is dried at 65-70°C up to a weight ratio of 20-40% relative to the initial weight after subjected to washing, stalk removal and sterilization, stored in a sealed bottle, and externally heated until the inside of the grape fruit reaches 70-75°C for sterilization of bacteria or microorganisms and deactivation of enzymes. Further, the fruit skin is also weakened by the action of heating.