Currants, Sultanas and Raisins

Yes and no, is the straight answer. They are all dried grapes for sure, but the main difference between currants, sultanas and raisins is their taste and appearance. Currants are the smallest, and darkest in colour, while sultanas are slightly bigger and lighter in colour, and raisins are the largest.

Currants are from dried red seedless grapes, often Black Corinth Grapes, and are dried for up to three weeks. Due to their small size, they have a sweet, tangy and intense flavour and add texture and sweetness to both sweet and savoury dishes.

Sultanas are made from green seedless grapes, particularly the Thompson Seedless variety. Sultanas are typically coated in an oil-based solution prior to drying to speed up the process. For this reason, they are often lighter in colour than raisins and currants.

Raisins are last - they, too, have been dried for around three weeks. Grapes darken as they dry, which gives raisins their dark brown colour. Various grape varieties are used to make raisins, with the size, taste and colour depending on the type of grape used.

Nutritious and delicious

In summary, they all have a similar nutrient profile - all are high in fibre, potassium and antioxidants. On the downside, they are high in sugar and have a lower vitamin C and K content than fresh grapes. They are all highly nutritious and can be used as a substitute for each other in a number of recipes. Look for sulphur dioxide on the label if you are sensitive to the preservative used mainly in the production of sultanas.

Many uses

Most people would assume that dried fruits are just for use in baking cakes, but there are many different ways they can be eaten:

With a cheese platter - the largest of the three, raisins, work best and pair nicely with creamy cheeses, nuts and crackers.

On your breakfast porridge – a small sprinkling of any or all of them adds natural sweetness to your breakfast.

As a snack – a handful as a snack, or added to yogurt for variety.

Add to salads - currants, in particular, are excellent for adding sweetness and texture to salads. They pair well with bitter greens and crunchy nuts.

In savoury dishes - try adding any of the three to savoury dishes such as curries, meatballs, chutneys, rice pilaf and couscous. Currants often work best due to their small size.

Portuguese New Year’s Traditions:

12 Raisins - Probably the most popular traditional way in Portugal to celebrate New Year’s Eve revolves around a tiny dried grape. At the stroke of midnight, the Portuguese begin eating their 12 raisins to represent the 12 months. One raisin is traditionally eaten at each stroke of the hour, and it’s said that these raisins will bring you luck for the year to come. When you eat them, you make a wish, say for good health or prosperity. Before midnight strikes, the Portuguese will already be dividing their raisins, so each person in attendance has 12, and if you are spending New Year’s Eve at a restaurant, the chances are they will usually be handed out to you. Originally, the tradition was to eat 12 grapes, but raisins are much easier to eat in the short amount of time it takes for the clock to strike 12 times!

There is even a Dried Fruits Fair - Feira dos Frutos Secos - held in Alcantrilha at the beginning of September each year. Sweets, crafts and foods are available to try and buy, where these three delicious fruits - together with all sorts of other dried fruits such as figs, carobs, apricots, and nuts are made into traditional sweets, and the evenings will be topped off with live entertainment in the form of traditional music and dancing displays.

Marilyn writes regularly for The Portugal News, and has lived in the Algarve for some years. A dog-lover, she has lived in Ireland, UK, Bermuda and the Isle of Man. 

Marilyn Sheridan