Sultanas are made from green seedless grapes, particularly the Thompson Seedless variety.

Unlike raisins, sultanas are typically coated in an oil-based solution prior to drying to speed up the process. For this reason, they are often lighter in color than raisins and currants.

In Australia, some sultanas are made without the drying solution. These grapes take longer to dry — up to three weeks — and are dark brown in color. They are often referred to as “natural” sultanas.

In the US, sultanas are referred to as “golden raisins” or “sultana raisins.” These grapes are treated with a preservative called sulfur dioxide to retain the lighter color of the grape.

Sultanas are typically smaller than raisins and are sweeter, juicer and lighter in color than both raisins and currants.

Raisins, sultanas and currants may improve your digestive health and blood sugar levels, decrease inflammation and lower your blood pressure. On the downside, they are also high in sugar and calories and should be eaten in moderation.