Dried Currant
About
Made by drying the small seedless black grapes grown in Greece, Australia and California.
Information
Other names: Zante Currant, Currant
Translations: Žāvēti Currant, Džiovinti serbentų, Uscate Currant, Osušeni Currant, Khô Currant, Suszone porzeczki, Gedroogde Currant, सूखे Currant, Secas Groselha, Сушеные смородины, Αποξηραμένα σταφίδας, الكشمش المجففة, 건어물 건포도, Sušené rybíz, Сува рибизла, Tuyo kurant, 干克兰特, Seques grosella, Posušene Currant, Sušené ríbezle, Ribes secchi, יבשים צימוקים, Torkade vinbär, Kering Kismis, 乾燥カラント, Séché Cassis, Getrocknete Johannisbeere, Tørret Ribs, Tørket Currant, Secas grosella, Сушені смородини, Kuivatut Currant, Сушени стафиди
Physical Description
Very small, round, dried fruit.
Colors: Dark purple to black.
Tasting Notes
Flavors: sweet, sharp
Mouthfeel: Soft, Textured, Grainy
Food complements: Raisinis, Sultanas, Almonds, Nutmeg, Cinnamon
Substitutes: Raisins, Prunes, Dates, Blueberries, Cherries, Cranberries
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Dried currants are available all year round in stores.
Buying: Dried currants are available all year round in stores.
Procuring: Typically the grape which produces the dried currant is grown in very dry, hot, sunny areas namely Greece, Australia and California.
Preparation and Use
Dried currants are available all year round in stores.
Cleaning: No need to clean.
Conserving and Storing
Currants are best stored in cool, dry conditions and should be used within 6 months for highest quality.
