Sultanas

Sultanas are dried grapes, typically made from seedless white varieties such as Thompson Seedless. They are produced by sun-drying or mechanical dehydration and are usually walked through a production process that may include sulfur dioxide treatment to preserve a pale golden color. Some sultanas are lightly oiled or glazed to prevent sticking.

Color and terminology vary by market. Untreated dried grapes of white seedless varieties tend to remain pale, while sulfur dioxide-treated sultanas stay light and golden. In many countries, the term golden raisin is used for sulfur-treated sultanas, whereas darker dried grapes from other varieties are often labeled simply as raisins. The name sultana itself traces to historical links with Middle Eastern and Mediterranean trade, though today it denotes a specific type of dried grape rather than a single origin.

Nutrition and uses commonly appeal to cooks and consumers. Sultanas are energy-dense, high in natural sugars and fiber, and provide minerals such as iron and potassium in modest amounts. They are used in baking (cakes, cookies, fruit loaves), cereals and granola, pilafs and curries, salads, desserts, and as a snack or in trail mixes. They can be rehydrated by soaking in water or warmed liquids if a softer texture is desired.

Storage and handling are straightforward. Keep sultanas in an airtight container in a cool, dry place to preserve flavor and prevent clumping. Properly stored, they have a long shelf life and can be refreshed by gently warming or rinsing before use.