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Sultanas Information and Recipes

Ingredient 

of the Month

June 

2003

 

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Often referred to as Sultana or White Raisins,  the sultana differs from the raisin in two ways. Firstly and most apparent, it is much lighter in colour,  although the colour ranges from very light to brown, but more importantly,  it  undergoes a different drying process, more about which you can read below.

 

Origin and History

 

The process of drying fruit in the sun is accredited to the Persians with early written references to drying black grapes for raisins dating back to over 2,000 years ago. It is believed that the Sultana Grape originated in Anatolia in Turkey, was taken to Greece and from there, sent all over the world. 

 

In 1872, British born William Thompson who emigrated to the US,  introduced seedless grape cuttings to California. Today, Thompson Seedless is the most widely used grape variety for making sultanas. 

 

Cultivation and Processing

 

Grapes for the production of dried fruit are restricted to regions with a long, hot growing season in order for the grapes to remain on the vine until fully matured in order to achieve the high sugar content needed for satisfactory drying.  The Sultana grape contains 18-20 per cent fruit sugar which ensures the fruit remains plump and succulent after the evaporation of its water content. Also, because of their high sugar content, they don't need preservatives to keep them fresh.

 

Traditionally grown  in the Mediterranean area and some middle eastern countries, Australia, South Africa and California are now also major producers. 

 

The grapes are harvested when overripe. They are then dried. Drying methods today vary. Traditionally, fruit were sun-dried however, nowadays they are often mechanically dehydrated. In general, the darker fruit are sun-dried for several weeks, producing a darker colour and more  shriveled appearance, whereas the lighter fruit are treated with sulphur dioxide just to keep their golden colour and artificially dried to avoid the darkening effect of the sunlight. This process also extends their storage life and prevent subsequent discolouring.

 

Sultanas in Cooking

 

Being seedless, succulent and sweet - almost honey-like- Sultanas are a natural choice for cakes, biscuits and desserts, but the warm rounded flavour goes remarkably well with savoury ingredients such as meat, fish and poultry. Sultanas (as well as many other dried fruit) are a popular ingredient in meat dishes, particularly in the middle east.

 

When using, try soaking them for 20 minutes or more in warm liquid such as wine, port, rum or stock (depending on the recipe)  for a softer fruit with added flavour.

 

Below are just a few sweet and savoury recipes using Sultanas but there are many more on the site. Use the search form to find them all.

 

     Happy Cooking!

 

 

Main Courses

Calves Liver with Port    HT   MC   25mins

Cod Au Gratin    HT  MC  English  45mins

Spicy Pilau with Smoked Tofu    Veg   HT   MC   45mins

Stuffed Cuttlefish    HT   MC   Italian   50mins

Tofu Stuffed Peppers    Veg   HT   MC   55mins

Chicken with Mandarins       HT  MC   60mins

Mediterranean Swordfish     HT   MC   Italian   60mins

Spiced Lamb with Potatoes    HT   MC   Moroccan   90mins

Goose with Apple   HT   MC   British   200mins plus marinating

 

Accompaniments

Apricot Couscous     Veg   HT   ACC   Moroccan   20mins

Oriental Dipping Sauce    Veg   CD  ACC   20mins plus cooling

Sultana and Onion Braise     Veg   HT   ACC   25mins

Cauliflower Braise     Veg   HT   ACC    30mins

Indian Rice           Veg   HT   Indian   45mins

Stuffed Onions      Veg   HT  ACC   75mins

 

Desserts, Cakes, Baked Fayre

Chocolate Praline Bars    Veg   CD   CBF   10mins plus chilling

Sultana Scones     Veg   CD   CBF   English   25mins 

Rhubarb Biscuits    Veg   CD   CBF   English   50mins

Ricotta Flan    Veg   HT   CD   DP   Italian   50mins

Sultana and Apple Clafoutis     Veg   HT  DP   French   60mins

Bread and Butter Pudding    Veg   HT  DP  English   80mins

Iced Apple Pie     Veg   HT  CD   DP   100mins

Irish Barm Brack    Veg   CD   CBF   British   190mins 

 

 

 

Recipes4us.co.uk is not a medical site. All recipes are published for your convenience and are both suitable and tasty enough to be eaten by anyone without  food  allergies,  as  part of a normal diet. We  advise you to consult

a qualified doctor before starting any special diet.

 

If you suffer from and food allergies, always check the ingredients on the label  of commercially prepared products.

 

Sorry, unfortunately no correspondence can  be entered into regarding medical matters.

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