Golden raisins get their bright, golden color primarily due to different processing methods and the treatment of sulfur dioxide during their production.
The Secret Behind the Golden Hue
Many people don't realize that golden raisins, also known as sultanas in some regions, start out as the same green varieties of grapes used to make the standard dark, natural seedless raisins. The key difference lies in how these grapes are dried.
Unlike dark raisins, which are typically sun-dried outdoors, golden raisins are usually dried indoors in a controlled environment. This controlled drying process helps prevent them from darkening.
Crucially, before drying, the grapes are often treated with sulfur dioxide. This compound serves a dual purpose: it inhibits the enzymatic browning process that would naturally darken the grapes and helps preserve their light color during drying. The result is a raisin that retains a vibrant golden or amber appearance, a softer texture, and often a slightly different flavor profile compared to its dark counterpart.
In summary, based on the reference provided:
- Golden raisins are made from the same green grape varieties as natural seedless raisins.
- Their distinctive bright color is achieved through different processing methods (often indoor drying) and treatment of sulfur dioxide.
This combination prevents the grapes from oxidizing and turning dark, maintaining their golden hue.
