The Thompson Seedless (also known as the Sultana) is the world’s most versatile and widely planted white grape. It is often called a "three-way grape" because it dominates the market for fresh eating, raisin production, and winemaking.
Physical Appearance
Shape: Naturally elongated and oval, though modern farming techniques (like the use of gibberellic acid) are often used to make the berries even larger and longer.
Color: Ranging from pale chartreuse to a light golden-yellow when fully ripe. A deeper yellow color usually indicates higher sugar levels.
Skin: Very thin and tender, making it easy to eat without any bitterness.
Flesh: Pale green, semi-translucent, and firm with a "crisp" snap when bitten.
Taste and Texture
Flavor Profile: It has a mild, clean, and reliably sweet taste. Because it lacks intense musk or floral notes, it is a favorite for those who prefer a "neutral" sweet grape.
Seedless Nature: It is naturally seedless (technically it has tiny, soft, unnoticeable seed traces), which made it the first variety to revolutionize the modern table grape industry.
History & Global Names
Origins: It originated in the Ottoman Empire (modern-day Turkey/Iran) where it was known as Sultanina.
The "Thompson" Name: In 1872, an Englishman named William Thompson imported cuttings to California. One vine survived, and its success led to the variety being renamed in his honor in the United States.
Sultana vs. Thompson: In the UK, Australia, and South Africa, the fresh grape is often called a Sultana. In the US, it is almost exclusively Thompson Seedless.
Primary Uses
Raisins: Most of the world's raisins come from this grape. If they are sun-dried naturally, they turn dark brown. If they are treated with sulfur dioxide and oven-dried, they become Golden Raisins (or Sultanas).
Winemaking: Used extensively as a base for white wine blends and brandy.
Culinary: The leaves are the preferred choice for Mediterranean dishes like Dolmas (stuffed grape leaves) because they are tender and large.
