Dried Fruits

Currants

Traditional or ‘true’ currants grow on a bush, and come in black, red and white varieties. However, the currants more commonly used in baking are in fact, tiny varieties of dried grapes, known as Zante raisins or Zante currants to differentiate them from true currants. The

Greek island of Zante (Zakynthos) was a major exporter of these currants at this time.

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info@rmcurtis.co.uk

Format Notes

Details

Nutrition

FORMATS

Whole dried

OTHER POINTS TO NOTE

The confusing and somewhat misleading name is believed to have come about when the import of true currants to the US was banned in 191 amid fears of disease affecting the timber industry. When Greece started importing their tiny Zante raisins into the United States a few years later, the grape variety on the first imports was 'Corinth'. As the US had not seen currants for many years, it is believed a simple misinterpretation of the paperwork changed 'Corinth' into 'Currants', and the American public now recognises Zante raisins as currants.

COUNTRIES OF ORIGIN

Greece

HARVEST

August and September

VARIETIES

The Black Corinth grape is the main cultivar grown for currants, which is more often known by the name Vostizza Provincial is another small, dark grape variety which is commonly used.

NUTRIENT HIGHLIGHTS

Very low in saturated fats, with just 1% of the calorific value coming from fats Zero Cholesterol and low in Sodium 4% Protein A source of vitamin B6 A source of Fibre Key minerals include Potassium Copper and Manganese 94% of the calorific value comes from Carbohydrate, over 50% of which is from natural sugar