All questions

Why do so many recipes favor golden raisins over the regular ones?

Aren't they the same in taste and texture?

asked by nasilemak about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
5 answers 9988 views
Panfusine
added about 6 years ago

They tend to look prettier!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
HalfPint
HalfPint

HalfPint is a trusted home cook.

added about 6 years ago

I think there's a difference in flavor. The dark raisins are very sweet, while the golden ones have a tartness, so they seem less sweet.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
louisez
added about 6 years ago

I also think the golden raisins tend to be more moist and plump.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
ChefOno
added about 6 years ago


Harold McGee writes: "Golden raisins are made by treating the grapes with antioxidant sulfur dioxide and drying them mechanically in controlled temperatures and humidifies; the result is a much fruitier, lighter flavor." I'd agree although I prefer the dark ones if I'm eating them out of hand. In a dish, it's almost always the goldens.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Panfusine
added about 6 years ago

I always assumed that the golden raisins were made with white grapes while the dark ones were made with red grapes..Most dried fruit are treated with sulfur dioxides and it is not a bleaching agent, is it?

Recommended by Food52