Sultanas, good and useful, although not optimal for those who want to lose weight. If tasted in the right measure it has many important properties for our health as well as a flavor that gives character to both sweet and savory dishes. It is a grape variety of Greek, Turkish or Iranian origin and we know it almost exclusively in the dried version that comes to us as "raisins".
L'sultanas it takes its name from the city of Sultania, located on the Crimean peninsula, but today the areas where it is produced in greater quantities are Turkey and Australia. It is consumed the same in every part of the world, we can find it in the most varied recipes and even with unlikely aliases, for example in the States it is often called Thompson Seedless, from the name of William Thompson, the first winemaker to grow it in California, his other names are Kish Mish (IR), Sultana (ZA, P, AUS) and the most catchy for us Grape de Pasa (ROU).
L'Sultana grapes it has small, ellipse-shaped, yellow or golden berries without seeds but rich in carbohydrates. They are light green in appearance although when they become ripe, ready to be picked and dried, they can show tan amber shades.
One of the most important and least known benefits ofSultana grapes involves is linked to the high concentration of phenolic substances that characterizes it, they have an action anti oxidant intense, as well as antitumor, hypocholesterolemic and positive on carbohydrate metabolism.
Excited about this discovery, let's not start eating pounds of Sultana grapes because by exaggerating, we also fill up with sugars. Other benefits of sultanas derive fromplenty of fiber, excellent for those suffering from constipation, and potassium, useful for regulating blood pressure. Later we will see better how these tasty grapes can help us feel good.
It has been cultivated for centuriesSultana grapes, but it is a plant that resists, it is known for being a vigorous vine, with little fertility of the basal buds, and which requires long pruning, it prefers fresh and deep soils. The optimal climatic conditions for this plant are those of the areas in which it originates: he wants the heat.
One hundred grams of Sultana grapes it contains 280 Kcal, therefore it is not to be understood as a “normal” grape or other fruit. This is above all due to the fact that we consume it dried so it is a concentrate of substances, almost free of water. We don't think "I eat some grapes", Therefore, when we taste Sultanas. Having said that it is not at all to be banished from our tables, indeed, now consulting the substances it contains we will see that it would be a great mistake, a useless renunciation.
Sultanas: nutritional values
Crunchy in pulp, sweet in flavor, easy to chew thanks to the thin skin, theSultana grapes contains little water: in 100g there are only 17.1. Always in the same quantity we find 1.9 grams of protein, 0.6 of lipids, 72 of carbohydrates and 5.2 of fiber. Let's not forget potassium (864.0mg), iron (3.3mg) and calcium (78.0mg) among the mineral salts.
I dwell onplenty of fiber of which I have already mentioned before: it is very important especially for those suffering from constipation as long as you eat it only after having rehydrated it with water. The high potassium content is also a point in favor ofSultana grapes which is so useful for adjusting the blood pressure. The significant presence of calcium and iron is also appreciable.
We often find it in desserts such as strudel and castagnaccio, in panettone and many other delicacies I can only suggest an alternative to the classic strudel, replacing apples, pears, and adding almonds to the filling. For the rest, they are dishes and recipes known to all, I prefer to tease you with couscous topped with dried fruit and honey in which theSultana grapes.
Let's get it Cous cous precooked (180 gr), orange juice, cinnamon sticks, star anise, cardamom honey, 30 grams of Sultana grapes and as many of pine nuts and walnuts.
Soak the raisins in hot water, (1), mix the juice with water until you get 200 ml of liquid and pour it into a saucepan together with cardamom, star anise and cinnamon bringing everything to half-boil. The couscous must be put in a bowl and shelled with your hands, in the meantime the pine nuts and walnuts are to be toasted separately in a pan.
Let's get the liquid back and, once filtered, pour it on cous cous letting it rest until it becomes a little swollen and tender. While we wait we can chop the lukewarm walnuts and squeeze theSultana grapes returning to shell the couscous with a fork and then add pine nuts, raisins and walnuts.
It's almost done: take the honey and heat it in a saucepan with a drop of water, for a while, then we can add the couscous and mix. This dish it should be served warm and cold, as you like, great for buffet dinners but also sitting comfortably chatting about exotic themes.
Sultanas under grappa
L'Sultana grapes in this alcoholic version it is often used in stuffed with strudel or to garnish apple pie and plum cake, let's learn how to prepare it at home, it's almost just a matter of patience. We need raisins, cinnamon, the zest of a lemon, some vanilla bean.
After washing theraisins and left to swell, we can drain and dry it, dabbing it with a rag and letting it rest for a scant hour along with the vanilla beans, cinnamon and lemon peel. Then all that remains is to fill some jars with this “rested” mix, adding the grappa until everything is covered. After about a month of hermetic sealing, we can use ours Now drunk sultanas.
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