Do Golden Raisins Really Taste the Same as Dark?
I always suspected my love of golden raisins was purely psychological. I love them, and I think they have a tarter, more bright sweetness, but it’s mostly a texture thing for me. Golden raisins are plumper and juicier, while dark raisins are dryer with a more molasses flavor.
But is it all in my head? Is it that bright sunshine yellow hue that fools me into thinking they’re different? Well, I’m making fruitcake this week, and since I’m trying to update this vintage holiday favorite to appeal to more modern palettes, this was the perfect opportunity to research the difference between the two so I could make the best choice for my cake.
Turns out, I was right! There are indeed differences between golden and black raisins, so I feel a bit vindicated. The difference comes from two things - grape variety, and how they are processed.
As far as grape variety goes, golden raisins are made from green grapes while dark raisins are made from purple grapes. That means, just like green grapes, golden raisins have a more tart flavor profile compared to dark raisins, which have a rich earthy sweetness.
Then it comes down to how they are processed. Dark raisins are naturally dried in the sun. Nature does all the work. No processing or preservatives needed, just a warm summer sun. Love that.
Golden raisins are treated with sulfur dioxide to preserve their light color, then dried in a dehydrator in a controlled environment. Not as fun, and not nearly as natural, which I don’t love, but the result is a much plumper, juicier raisin with that lovely golden color.
So which is better? Well, if natural is the most important thing to you, dark raisins win. But it really comes down to what you’re using them for. Golden raisins work great for baked goods as the have a fruitier flavor and more complex sweetness, and their softer texture works well for cakes and pastries. Dark raisins work well for eating by the handful in trail mix because of their rich, caramel sweetness, and for baking more chewy, textured items like oatmeal cookies. So, it’s up to you.
I usually opt for the most natural option, but I’m going to go with golden raisins for my fruitcake because I want a bright and fruity flavor and plump tender texture. Do you have a favorite? Or better yet, what’s your favorite way to use raisins?