Frequently asked questions about dried fruit
What is the white bloom on dried fruit?
A white bloom on figs can often be observed in the summer. This process is often confused with the formation of mold. However, the formation of this white bloom is a natural process as the fruit sugar crystallizes and forms this white layer.
During the drying process, residual moisture remains in the fruit. Over time, the residual moisture becomes less and less. Fruit sugar that crystallizes and dries on the surface forms the typical whitish layer. Sugar crysatallization that is typical especially for figs and plums is an indication that our organic dried fruit are untreated. Conventional dried fruit are often fumigated with sulphur dioxide in order to preserve them and to prevent sugar crystallization.
What are the differences between sultanas, raisins and currants?
Dried grapes are either called grapes, raisins, sultanas or currants. In general, they are referred to as "raisins".
Rapunzel sultanas and raisins are produced from white grapes of the same variety. The only difference is that sultanas are dipped and have a lighter color. "Dipping" refers to the brief immersion of the grapes into a water-potash solution. Raisins do not get dipped and have to be dried for a longer time.
Currants are small, blue grapes without pits. Their name comes from the Greek harbour town Korinth where this type of grape is mainly grown.