sultanas

Sultanas are dried grapes produced from seedless white grape varieties, primarily the Vitis vinifera sultanina cultivar, with origins in Anatolia and the Mediterranean region. They are smaller and more delicate than standard raisins, with a pale golden to amber color and a thin, wrinkled skin. Sultanas possess a sweeter, more subtle flavor profile than raisins, with notes of honey and fig, and a slightly chewy texture. The drying process concentrates sugars naturally present in the grape, resulting in a fruit that is approximately 70% sugar by weight.

The terms "sultana" and "raisin" are often used interchangeably, though sultanas are technically a distinct category of dried grape defined by their cultivar origin and processing method. They are produced primarily in Turkey, which supplies the majority of the world's sultanas, along with significant production in Australia, Greece, and the United States.

Sultanas are widely used in both sweet and savory applications across numerous culinary traditions. In Western baking, they appear in breads (hot cross buns, fruit cakes, soda bread), pastries, cookies, and desserts. They are common in Middle Eastern and Mediterranean cuisines, featured in pilafs, stews, and grain-based dishes where their sweetness balances savory elements. Sultanas hydrate readily when soaked or cooked, making them versatile for breakfast cereals, compotes, and rice dishes. Their mild flavor and tender texture make them suitable for applications where a more delicate dried fruit presence is desired compared to larger raisins or currants.