Sultanas are made from the Sultana grape (Thompson Seedless). It is a particularly light, thin-skinned, sweet, seedless grape. Sultanas dry for 3-5 days. To make them last longer and keep their color, they are sulphurised.
According to legend, the sultanas are the fruits of the sultan – because only he was allowed to enjoy the deliciously sweet fruits. Grapes were already around 400 BC. discovered at the Caspian Sea. Grapes thrive today in all countries in the world that have a so-called “wine climate”. They mainly come from Turkey, South Africa, Australia, and the USA (particularly California).
Sultanas are available all year round.
Sultanas have a fine, fruity aroma reminiscent of honey.
Sultanas are used in a variety of ways in the kitchen. Like all dried fruits, they are a healthy snack between meals. Indispensable in muesli mixes and trail mixes. As a baking ingredient, the sweet dried fruits refine stollen and raisin bread. Sultanas also lend a fruity-sweet note to savory dishes such as sauerbraten.
Protect sultanas from heat and light. If they are stored in a damp place, they will easily become moldy and acidic, while if stored too dry, the berries will become hard and lack juice.
If stored properly, sultanas can be kept for up to 1 year. In principle, sulphurised fruit has a slightly longer shelf life than unsulphurised varieties. The warmer the storage location, the shorter the shelf life.
Nutritional value/active ingredients
Due to the lack of moisture, sultanas have a significantly higher calorie and nutrient density than fresh grapes. 100 grams contain about 304 kilocalories or 1272 kJ. In addition, sultanas provide minerals such as potassium, iron, copper, and manganese as well as fiber. Potassium is responsible for maintaining normal blood pressure, iron ensures the normal formation of red blood cells and the red blood pigment haemoglobin, copper contributes to normal iron transport in the body, and manganese to normal connective tissue formation.