Golden raisins

Golden raisins are dried grapes characterized by their light yellow or golden color, achieved through a controlled drying process that often includes the use of sulfur dioxide to preserve their hue and freshness. These raisins are distinguished by their sweet flavor and a slightly softer, juicier texture compared to traditional dark raisins.

Their origin dates back to Mediterranean regions, especially in countries like Turkey, Greece, and parts of California, where specific varieties of white or light grapes are cultivated for the production of golden raisins.

In cooking, golden raisins add a sweet and aromatic touch ideal for both savory and sweet recipes, including salads, stews, breads, desserts, and dishes with Mediterranean or Middle Eastern inspiration.

From a nutritional point of view, they are a natural source of quick energy, rich in carbohydrates (natural sugars), dietary fiber, antioxidants, and minerals such as potassium and iron. Furthermore, their vitamin content, especially from the B group, contributes to well-being and vitality.

In different Hispanic American countries, golden raisins may also be known as blond raisins, light raisins, or simply raisins, although they are always differentiated from dark or brown raisins by their color and milder flavor.