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

Aren't they the same in taste and texture?

  • 10205 views
  • 5 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
Panfusine
Panfusine August 30, 2012

They tend to look prettier!

Review our Code of Conduct
Don't send me emails about new comments
HalfPint
HalfPint August 30, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
louisez
louisez September 1, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
ChefOno
ChefOno September 1, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Panfusine
Panfusine September 2, 2012

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?

Showing 4 out of 4 Comments Back to top
Recommended by Food52