Fruit Mix with Chocolate Covered Honeycomb – Snacking Essentials
Currants also known as Corinthian raisins or Zante raisins, are dried berries of small, sweet, seedless grape cultivar ‘Black Corinth’ (Vitis vinifera). The name comes from the Anglo-French phrase “raisins de Corinthe” (raisins of Corinth) and the Ionian island of Zakynthos (Zante), once a major producer and exporter.
The currant is one of the oldest known raisins. The first written record was in 75 AD by Roman naturalist Pliny the Elder, describing it as a ‘tiny, juicy, thick-skinned grape with small bunches’. In the 14th century, they were sold in the English market under the label Reysyns de Corauntz, and the name raisins of Corinth was recorded in the 15th century, after the Greek harbour which was the primary source of export. Gradually, the name became corrupted into currant.
Currants are very small and intensely flavoured. In the UK, currants are used in Christmas cake, Christmas pudding and mincemeat as well as biscuits scones, currant buns. Also available mixed with raisins and sultanas as “mixed dried fruit”.
The cherry is a fleshy drupe (stone fruit). The sour cherry Prunus cerasus is thought to have originated as a natural hybrid between Prunus avium and Prunus fruticosa in the Caucasus
Cherries have a very short growing season and can grow in most temperate latitudes. The peak season for cherries in southern Europe and North America is June
The English word cherry, French cerise and Spanish cereza come from the classical Greek (κέρασος) through the Latin cerasum
Sour cherries seem to be more beneficial for our health. High in antioxidants, effective against arthritis and gout, and a good preventive measure against heart diseases and cancer. They contain melatonin to combat insomnia and reduce the brain damage which happens because of ageing Tart cherries are also rich in Vitamin C, Vitamin A and beta-carotene.
As well as a delicious snack, dried sour cherries are used in cooking including soups and pork dishes, cakes, tarts, and piesand also in liquers and drinks
A raisin is a dried grape. In the United Kingdom, Ireland, New Zealand, Australia and Canada the word “raisin” is reserved for the dark-coloured dried large grape, with “sultana” being a golden-coloured dried grape, and “currant” being a dried small Black Corinth grape.
Raisin in French refers to the fresh fruit; grappe (from which the English grape is derived) refers to the bunch (as in une grappe de raisins).
The cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. The earliest archaeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia.
Yeast, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. The earliest known production occurred around 8,000 years ago in Georgia.
Raisins range from about 67% to 72% sugars by weight, most of which is fructose and glucose. They also contain about 3% protein and 3.7%-6.8% dietary fibre. Raisins, like prunes and apricots, are also high in certain antioxidants, but have lower vitamin C content than fresh grapes. Raisins are low in sodium and contain no cholesterol
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