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SultanasInformation about Sultanas plus Sultana Recipes CollectionSultanas Information and Recipes
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Origin and History of Sultanas
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 Sultanas
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
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 lots sweet and savoury recipes using Sultanas but there are many more on the site. Use the search form to find them all.
Happy Cooking!
CLICK HERE FOR LOTS OF RECIPES USING SULTANAS
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