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.
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?
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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.