gms sultanas
Sultanas are a good source of dietary fiber and contain natural sugars (glucose and fructose) along with potassium and iron. They provide quick energy and contain phenolic compounds with antioxidant properties.
About
Sultanas are dried seedless grapes (Vitis vinifera), primarily produced from the Sultana or Thompson Seedless grape variety, with origins tracing to the eastern Mediterranean and Turkey. The fruit is sun-dried until its moisture content is reduced to approximately 15-16%, yielding small, dark amber to brown wrinkled berries approximately 8-12 mm in diameter. Sultanas are naturally sweet, with a mild flavor profile and tender texture that distinguishes them from currants (which are smaller and darker) and larger raisins made from other grape varieties. The natural yeasts and fermentation that occur during drying contribute subtle complexity to their flavor.
Culinary Uses
Sultanas are widely used in British and Commonwealth baking, particularly in cakes, puddings, scones, and sweet breads where their plumpness and sweetness contribute moisture and flavor without the assertiveness of other dried fruits. They are essential to traditional recipes such as rock cakes, Eccles cakes, and Christmas puddings. Beyond baking, sultanas appear in Middle Eastern and Asian cuisines in pilafs, rice dishes, and tagines where they provide sweetness and textural contrast. They are commonly eaten as a snack, added to breakfast cereals and granolas, and incorporated into savory dishes such as curries and grain-based salads for their subtle fruity notes.