Currants
The Nut Market's naturally sweet Australian ‘Carina’ variety of currants are smaller and firmer than sultanas or raisins, and packed with a sweet, tangy, intense fruit flavour. Currants are produced from small seedless black grapes that have been dried. They have a deep purple-black colour, are vine-ripened, non-GMO, have no added preservatives and have not been irradiated.
The rich flavour of currants is delicious in cakes, jams, and other dishes. A rich source of iron, antioxidants, and fibre, currants will give your diet a super nutritional boost.
| NUTRITION INFORMATION | ||
|---|---|---|
| Serving size: | 50 g | |
Average Quantity Per Serving | Average Quantity Per 100 g | |
Energy Protein | 586.5 kJ 1.4 g | 1173 kJ 2.8 g |
Fat, total – saturated Carbohydrates – sugars | < 1 g < 1 g 32.55 g 31.6 g | < 1 g < 1 g 65.1 g 63.2 g |
| Sodium | 23 mg | 46 mg |
Currants and raisins, along with close relative sultanas, are all naturally sweet dried fruits made from different varieties of raisins. Currants are the rarest variety of the three. True black and red currants tend to be tarter and grow on bushes rather than sultanas and raisins which grow on vines. Enjoy our Australian Currants as a quick snack, in lunch boxes, or with cheese and nuts on a platter.
Currants add a burst of sweet flavour to muesli and cereal, acai bowls, or natural yoghurt.
Combine them with other dried fruits, seeds and nuts in hikers or trail mixes. A fantastic addition in savoury recipes, versatile dried currants can be used in pickles, chutney and stuffings. They go well with rice, couscous, tossed through salads or quinoa. Currants can be pre-soak in a little warm water or juice to soften, or to prevent them from absorbing moisture from your dough or cake mix – if they are an addition to a baking recipe
Store in an airtight container in a cool, dry place, away from direct sunlight.
Shelf-Life of up to 9 months when stored as above. See Best Before date.