They are a type of dried grape, distinguished by their light color and sweet, fruity flavor. Unlike their darker counterparts, these are treated with sulfur dioxide to retain their pale hue during the drying process. This treatment inhibits enzymatic browning, ensuring a vibrant, golden appearance.
Their appeal extends beyond aesthetics. Sulfur dioxide, while acting as a preservative, also contributes to the fruit’s soft texture and distinctive taste. Historically, this preservation method has allowed for the extended shelf life of grapes, making them a valuable commodity in trade and a convenient source of nutrition. They are often favored in baking and cooking for their vibrant color and mild sweetness.