 Left:Thompson Seedless grape raisins. Right: Zante currants. | |||||||||||||||||||||||||||||||||||||||||||||||||||
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,220 kJ (290 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||
77 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 62.3 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 4.4 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
0.22 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
3.43 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from theNational Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||||||||||
Zante currants,Corinth raisins,Corinthian raisins or simplycurrants, areraisins of the small, sweet, seedlessgrape cultivarBlack Corinth (Vitis vinifera).[3][4] The name comes from theAnglo-French phrase "raisins de Corinthe" (grapes ofCorinth)[5] and theIonian island ofZakynthos (Zante), which was once the major producer and exporter. It is not related toblack,red orwhite currants, which areberries of shrubs in the genusRibes and not usually prepared in dried form.
The Zante currant is one of the oldest knownraisins. The first written record of the grape was made in 75 AD byPliny the Elder, who described a tiny, juicy, thin-skinned grape with small bunches.[6] The next mention is a millennium later, when the raisins became a subject of trade betweenVenetian merchants and Greek producers from Ionian coasts. In the 14th century, they were sold in the English market under the labelReysyns de Corauntz, and the nameraisins ofCorinth was recorded in the 15th century, after the Greek harbor which was the primary source of export. Gradually, the name was altered tocurrant. By the 17th century trade shifted towards the Ionian islands, particularlyZakynthos (Zante), resulting in the nameZante currant.[7]
The first attempts to introduce the Black Corinth cultivar in the United States date back to 1854. The first successful vineyards of White and Red Corinth (related varieties), were established in California in 1861 by ColonelÁgoston Haraszthy. Around 1901,David Fairchild ofUSDA imported high-quality black currant cuttings from the Greek village ofPanariti, a renowned producer, and established the first commercial crops. However, because of the higher popularity ofThompson Seedless, American production remained modest up to 1920s and 1930s, after which its popularity increased because of the higher prices it could bring and improved cultivation practices such asgirdling. The plantings reached 3,000 acres (1,200 ha) by 1936, and have plateaued there since.[7]
In wild grapes, the species isdioecious; the sexes grow on separate vines with male flowers on one plant, and female flowers on another. Black Corinth is an "almost male" variety in that the flowers have well-developedanthers (male), but only tiny underdevelopedovaries (female).[8]
Clusters of Black Corinth are small, averaging 6.3 oz (180 g) and ranging from 3.2 to 9.5 oz (91 to 269 g). They are cylindrical, with prominent shoulder or winged. The berries are very small 0.012–0.021 oz (0.34–0.60 g), round, and of a reddish black color. The skin is very thin, and the flesh is juicy and soft. It is practically seedless, except in an occasional large berry. When dried, the raisins weigh 0.0032–0.0049 oz (0.091–0.139 g) and are dark brown or black. Leaves aremedium-sized, heart-shaped, and oblong. They are five-lobed with deep sinuses.[7]
To yield sufficient fruit, Black Corinth grapes need to be carefully managed. In ancient times,girdling was a standard practice to increase the set and size of seedless grapes, until the discovery of the plant hormonegibberellic acid, and its ability to do the same thing with less labor. Historically, Black Corinth stock was probably kept for its pollen-producing abilities, so other female flowered varieties (with naturally higher yields) would set full crops.[8]
The Black Corinth cultivar is also reputed to be very prone topowdery mildew, and is susceptible to numerous other diseases such asdowny mildew andblack rot.[8]
Greece is still the primary producer of Zante currants, amounting to about 80% of total world production, with California, South Africa and Australia sharing most of the remainder.[7]
Zante currants are usually called simply "currants" and in many anglophone countries are used in traditional baked goods and puddings.
They have been a key ingredient ofBritish cuisine for centuries, having been imported from the Mediterranean as sweet luxury goods long before cane sugar became widely available in the eighteenth and nineteenth centuries.[citation needed] Alongsideraisins andsultanas they feature heavily in a wide variety of traditional baked goods recipes, includingfruitcake,currant buns,teacakes,Eccles cakes,Saffron cake,bread and butter pudding,spotted dick,Welsh cakes,Bara brith,Christmas pudding andmince pies.[citation needed] They are also a major ingredient of currant slice (or currant square) and currant cake.
Unlike blackcurrants, Zante currants are not a significant source of vitamin C.[9] The fresh fruit Zante raisins are made from is very small and sweet, with quite an intense flavour for a grape. Black, White and Red Corinth are often marketed under the name "Champagne grapes" in U.S. specialty stores, but they are not used for makingChampagne.
Along with grapes and raisins, Zante currants arenephrotoxic to dogs. This toxicity manifests askidney failure and can be seen in relatively small doses.[10]
