Sultana Grapes
Estimated Inventory, lb : 0
Description/Taste
Sultana grapes grow in medium to large, dense bunches and are comprised of elongated, oval, to oblong fruits. The bunches are typically tapered and have many branching stems connected to a central stem that should appear fresh and green. Brown stems are an indication that the bunch is aging. The grape’s size will vary, depending on cultivation conditions, and averages 2 to 3 centimeters in length. Sultana grapes have semi-thick, smooth, taut, and firm skin in shades of bright green and yellow-green. The fruit’s firm surface creates a snappy, crisp pop when bitten, and some grapes have a translucent nature with faint veining on the surface. Underneath the skin, the green flesh is aqueous, tender, and succulent. The flesh is notably seedless and releases a delicate, subtle aroma. Sultana grapes are edible raw once ripe and have a mild, sweet, and honeyed taste with light, sugary, and fruity nuances.
Seasons/Availability
Sultana grapes are harvested from late summer through fall, typically in mid-August and September.
Current Facts
Sultana grapes, botanically classified as Vitis vinifera, are an ancient variety belonging to the Vitaceae family. The mid to late season cultivar is known for its mild, sweet, and seedless fruits and is a productive variety commonly found in commercial cultivation in the Mediterranean and the United States. Sultana grapes are known by many names worldwide, including Kishmish in the Middle East, Manisa or the Grape of Izmir in Turkey, Sultanina, Sultani, Sultaniye, Soultanina, and Sultanine in Europe, Lady de Coverly in England, and Thompson Seedless in the United States. The variety is considered a multi-purpose varietal, being grown as a table grape, raisin, and wine grape. Sultana grapes have been grown for centuries throughout the Mediterranean and have expanded in cultivation worldwide as a sweet variety. When in season, Sultana grapes are seen throughout local markets in their growing regions, and their sweet, honeyed aroma wafts through the air, attracting consumers to purchase the bunches as a fresh eating delicacy.
Nutritional Value
Sultana grapes are a source of potassium to balance fluid levels within the body and fiber to regulate and naturally cleanse the digestive tract. The variety provides some iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, and calcium and phosphorus to support bones and teeth. Other nutrients include manganese, copper, and zinc. Beyond minerals, Sultana grapes contain vitamins A, B, C, E, and K to strengthen the immune system, maintain healthy organs, guard the cells against the damage caused by free radicals, and aid the body in faster wound healing. Grapes are also known for their antibacterial and antioxidant properties, which reduce inflammation and contribute to the body’s overall health.
Applications
Sultana grapes have a mild, sweet, and subtly fruity flavor suited for raw and cooked preparations. The variety can be eaten out of hand when in season and has a delicate aroma and sweet taste. Sultana grapes are considered table grapes and can be served with fresh cheeses, nuts, and other snacks. The grapes can also be tossed into green salads, mixed into fruit medleys, or sliced as a garnish over desserts and main dishes. Try blending Sultana grapes into juices or smoothies for a subtle sweetness. In addition to fresh preparations, Sultana grapes are simmered into jams, compotes, and other preserves or cooked into sauces. They are also roasted to develop a caramelized texture to serve with meats. Dried Sultana grapes are incorporated throughout the Mediterranean into rice pilafs. They are also used as a topping over yogurt, in compotes, and ice cream. In Greece, Sultana raisins are popularly tossed into salads or baked into cakes, bread, pies, and tarts. In the United States, Sultana raisins are used in commercial cereals. Sultana grapes are known for their mild sweetness and are sometimes used in wine production, especially in Turkey, Greece, Italy, and California. The fresh leaves from the vines are also stuffed with minced meat, herbs, and grains and cooked in recipes like dolmas. Sultana grapes pair well with other fruits like melon, strawberries, blueberries, citrus, and pineapple, herbs including mint, basil, thyme, and rosemary, and nuts such as pistachios, almonds, and pine. Whole, unwashed Sultana grapes will last 1 to 3 weeks when placed in a ventilated bag or container and stored in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Sultana grapes are revered worldwide for the production of raisins. Legend has it that the variety was once grown by a Sultan of the Ottoman Empire. One day, while the Sultan was in his vineyard harvesting grapes, a tiger surprised him, and the Sultan fled to save his life. When he returned to the vineyard, he noticed the grapes that had been picked and left in the sun had shriveled and dried. The fruits had a concentrated, sweet flavor and were loved by the Sultan. While this legend has no factual claim, the story embodies the reverence for Sultana grapes and their use in raisins. In Crete, Greece, Sultana raisins acquired a Protected Geographical Indication or PGI in 2016. The raisins are known as Stafida Soultanina Kritis PGI and are grown across the island in the ideal dry, sunny Mediterranean climate. Sultana raisins are nicknamed “blonde beauties” and “blonde goddesses” among Cretan residents, and entire villages in the mid-20th century were once dedicated to producing dried fruits. Sultana grapes are harvested by hand, dunked in an alkaline solution to prevent rot and rust, and laid across tarps in the sun. The grapes are left to naturally dehydrate over a period of 15 to 30 days, depending on the weather, and the bunches are turned by hand once during this process for even drying. Once dried, the raisins are washed, evaluated, and packaged as a specialty PGI good of the island. Outside of Crete, Sultana raisins are also notably produced on a large scale in California. The variety is known as Thompson Seedless in the United States and is used to make “golden raisins” in American markets.
Geography/History
Sultana grapes are native to Asia and were believed to have arisen as a natural mutation in a vineyard in Iran. Much of the history of the variety is unknown, as it was discovered in ancient times, but some sources hypothesize the grape may have come from the Sultanieh region of northern Iran. Sultana grapes were cultivated by the 12th century and were later spread throughout Western Asia, now regions of modern-day Turkey. The variety was introduced to Greece by the Ottomans in the 19th century, and vines were planted in the Nafplio region and on the island of Crete. Sultana grapes expanded in production throughout Greece and became a major cultivated variety by the 1920s, especially in Crete, with the arrival of Asia Minor refugees who had extensive experience in cultivating the variety. Sultana grapes were also introduced to Cyprus from Greece in 1915 and were planted by monks at the Stavrovouni monastery. The variety spread over time throughout the Mediterranean and later arrived in the New World. It is unknown when Sultana grapes were planted in the United States, but William Thompson is famously credited with popularizing the cultivar. Thompson sourced three cuttings of the variety from New York in 1872 and planted them in his garden in California. Only one cutting survived, but continued cultivation of the seedless grape vine led to the discovery that it was an ideal wine, table, and raisin grape. Today, Sultana grapes are grown worldwide under varying names and are commercially produced on a large scale in Turkey, Cyprus, Greece, Italy, and the United States. The Sultana grapes featured in the photograph above were sourced through the Varvakios Central Municipal Market in Athens, Greece.
