Didn't know Sultana...did you?

Jace

Jace

Well-known Member
What is the name of the small, yellow, seedless raisin?..... Sultana

Don't know if I've ever had...seen them in stores..🤔
(Buy raisins...all the time...not them.)
Do certain recipes "call for them" specifically?

Anyone?🤗
 

Jace said:
What is the name of the small, yellow, seedless raisin?..... Sultana

Don't know if I've ever had...seen them in stores..🤔
(Buy raisins...all the time...not them.)
Do certain recipes "call for them" specifically?

Anyone?🤗
Click to expand...
we use Sultanas all the time here , and have all of my life that I can remember.. we buy them in bags like we buy raisins... and use them to add to recipes like curries, or cakes or to add to breakfast cereals etc...Or buy them in foods already added..
Left to right...Raisins, Sultanas, Currants ....oooh I'm craving sultanas, now... much juicier than a raisin
raisins-sultanas-currants-1200x628-facebook-1200x628.jpg


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helenbacque said:
"A raisin and a sultana are produced from the same grape - Thompson seedless The only difference is the way they are dried. A raisin is dried naturally, but a sultana is dipped in veg oil and acid and then dried."
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That doesn’t sound very healthy.

I always buy the dark Thompson. A friend taught me to wash them quickly in boiling water prior to using in salads.

I hate raisins in bran muffins so use nuts or sunflower seeds instead. Absolutely no raisin pie for me.
 
helenbacque said:
"A raisin and a sultana are produced from the same grape - Thompson seedless The only difference is the way they are dried. A raisin is dried naturally, but a sultana is dipped in veg oil and acid and then dried."
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T Y, H..for your informative post.👍
 
helenbacque said:
a sultana is dipped in veg oil and acid and then dried.
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Thanks, I did not know that.
RubyK said:
What is the purpose of doing that to a raisin.
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I think the oil is because we all prefer foods with more fat in them. But we don't like to think we are eating fat, so the food industry has gotten pretty good at sneaking fats into foods without notice. I did look up the nutritional information, and there does not seem to be much fat added. Apparently the oil/acid solution also speeds the drying process.
 
hollydolly said:
we use Sultanas all the time here , and have all of my life that I can remember.. we buy them in bags like we buy raisins... and use them to add to recipes like curries, or cakes or to add to breakfast cereals etc...Or buy them in foods already added..
Left to right...Raisins, Sultanas, Currants ....oooh I'm craving sultanas, now... much juicier than a raisin
raisins-sultanas-currants-1200x628-facebook-1200x628.jpg


prod_img-253700_prod_img-253700.png
Click to expand...

In addition to the info and comments in this post and in the other informative and yummy posts, above... :D :giggle:
I think that bit of oil, might hold more of the moisture inside the Suntanas, making them less dry and hard than the (dry and harder) raisins. :LOL::geek:

Gosh, Holly, those look delicious, too!(y):giggle::D
 
Kaila said:
In addition to the info and comments in this post and in the other informative and yummy posts, above... :D :giggle:
I think that bit of oil, might hold more of the moisture inside the Suntanas, making them less dry and hard than the (dry and harder) raisins. :LOL::geek:

Gosh, Holly, those look delicious, too!(y):giggle::D
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..and they are...soooo juicy, and soft,....:p
 
I didn't know....

The fruit of the synsepalum dulcificum plant (native to West Africa) has been dubbed the ‘miracle berry’ for its amazing ability to make sour foods taste sweet. The miracle happens after you chew the flesh of the berry, which is tangy and slightly sweet, and then bite into a lemon or lime, or drink some vinegar - you'll get an explosion of intense sugary sweetness that will linger in your mouth for several minutes.
 
Yes, I've eaten them. They're lovely. Recipes do call for them specifically, but there's nothing to stop you from using other types of raisins if you don't have them on hand or have difficulty finding them. There are many kinds of raisins made from different types of grapes 🍇, all yummy in their own way.

If you ever find your raisins are too dried out when you go to use them, you can always re-hydrate them by covering them in warm water and letting them sit a bit to let them plump up before adding them to your recipe.

Six Different Types Of Raisins You Can Find In A Grocery Store >> https://ratinkhosh.com/types-of-raisins/

Bella✌️
 
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I've had them but I never knew they had a name.
One teacher in 7th grade brought some to class & passed them out.
One student (NOT ME) spoiled everyone's appetite when he said, "No, thanks; it looks like the wax out of someone's ears." :ROFLMAO:
 
Another area of difference. Americans like to make life as simple as possible so they use a blanket term, whereas us Brits distinguish between the different varieties. Raisins, currants and sultanas come from different types of grape. Classing them all as one and the same is wrong.
 
Lavinia said:
Another area of difference. Americans like to make life as simple as possible so they use a blanket term, whereas us Brits distinguish between the different varieties. Raisins, currants and sultanas come from different types of grape. Classing them all as one and the same is wrong.
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It's not wrong.

Raisins are dried grapes. Both the raisin and "sultana" are the same grape, but what Brits call sultana, Americans call "golden raisins". It's the same thing, except one has been altered, therefore a light color.

Currants are not raisins, and not even grapes. They are berries. Americans don't lump these in with raisins.
 
horseless carriage said:
Me too, I thought Sultana was the missus of the Sultan. He was the head honcho who wore a big turban.
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Factoid: The Ottoman Sultans didn't have "wives", just concubines. The Sultana was the mother of the Sultan, thus the most powerful woman in the Empire. If she had a lot of influence over her son, she would be referred to as the "Valida Sultana" (Veiled Sultan").

Worst job in the Ottoman Empire? Second son, third son, etc. They were kept around as "spares" in case of the death of son #1. The first thing a new Sultan would do upon ascending the throne was to execute his brothers, so there were no other "heirs" to contest him.

On the other hand, sometimes a Sultan would bypass his own son in favor of a sister's son, as that was a sure guarantee of the royal bloodline.

OK, finished with royal Sultanas and back to just plain ol' commoner sultanas.......
 
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