Sultana

Sultana is a term used for a seedless white grape and for the dried fruit produced from it. The fresh fruit is typically pale green to yellow when ripe, while the dried form—often called sultanas—is a light golden raisin treasured for its sweetness. In many markets, sultana refers to the dried grape rather than the fresh fruit.

The name sultana is believed to derive from Ottoman Turkish or Persian terms linked to sultanates, reflecting historical trade routes from the Middle East to Europe. The most widely grown seedless grape of this type is known in the United States as Thompson Seedless, and its dried product is marketed as sultanas in many countries.

Growing and processing: Sultana grapes thrive in warm, dry climates with ample sun. Major producing regions include Turkey, Australia, California, Greece, Spain, Iran, and India. After harvest, the grapes may be sun-dried or dried mechanically; to preserve a pale color, many sultanas are treated with sulfur dioxide, producing "golden" or light-colored raisins.

Uses and nutrition: Sultanas are eaten fresh or dried. The dried fruit is widely used in baking, cereals, snacks, and desserts. They are high in natural sugars and provide dietary fiber, some potassium and small amounts of iron and B vitamins. As with other dried fruits, they are energy-dense and best consumed in moderation.

Storage: Store in a cool, dry place in an airtight container to prevent moisture absorption and mold. Properly stored, dried sultanas have a long shelf life, but they can attract pests or become sticky if exposed to heat.