What The Heck Is Plum Pudding?

[humblescribe]

Greek Corinth Raisins (or currants)
October 20, 2015

Corinth raisins are tiny, black dried fruits, packed full of flavour and nutrition. Cultivated in the South of Greece, the name comes from the ancient city of “Corinth”. They are known as “Zante currants” in the States, Zante currants – Corinth raisins – Corinthian raisins or simply currants in the UK and Ireland.

There are three different types of dried grapes; currants, sultanas and raisins. Currants are dried, dark red, seedless grapes. Raisins are dried white grapes. Sultanas are dried white grapes from seedless cultivars.

All three are produced around the world; Corinth raisins (or currants) are only produced in Greece.

Zante/ Corinth raisins have always had a double use: dried or used fresh for winemaking. About 95% of the amount produced is exported around the world, mostly in the UK, Netherlands, France, Australia and Russia.

Known since ancient times, raisins have been produced intensively since the 14th century. Naturally sweet, dried fruits are one of the ancient world’s only sugar sources (easier to produce or collect compared to honey). They have always been extremely important product for the Greek economy; especially during the 19th century, their share was about 50-75% of exports.



https://oliveology.co.uk/greek-corinth- ... -currants/

This is old data, from 2006:

https://www.nass.usda.gov/Statistics_by ... rptrel.pdf

California had over 1,800 acres planted to Corinth grapes (miscast as a Zante currant. True currants are in the genus Ribes. Grapes are Vitis.

Anyway there is a lot of confusion around the globe. It doesn't help that the French word for grape is raisin, n'est-ce pas?

Suffice to say that hereabouts all dried grapes are raisins, whether from Thompson Seedless or any other variety as evidenced by my handiwork earlier this year from our two backyard vines:

raisins.JPG (277.26 KiB) Viewed 411 times

The raisins in the left container are from the 'Monukka' cultivar (purple skin), and the ones in the right container are from 'Princess', sort of a cross between Thompson Seedless and Muscat (green skin.) They all dry up nice and dark, verging on black.

Raisins that have orange or yellow tinges have been sulfured. They do not naturally dry to that hue.

[RTH10260]

[Sam the Centipede]

Dried grapes: I read an explanation some years ago which stated that the method of drying – on the vines or after picking – is the main criterion for classification between raisins, currants and sultanas. Of course different varieties of grape are best suited to different processes.

Staphylophiles might wish to discuss further, but I have naught.

[bill_g]

Stems back from the time of road motorization in Europe. Michelin began to print road maps and assemble restaurant culinary guides along the roads. The more people drove the more of their tires were sold.

Thank you (wink)

[Whatever4]

'Course, now through the magic of refrigeration, you can find them in the supermarket year round. They keep the grapes at precisely 34° F. in the coldhouses in the central valley in California.

I eat them with vanilla yogurt. Yum.

Sultanas are dehydrated Thompson Seedless grapes. 'Blonde' raisins.

This site should clear it up for you: What's the difference between a raisin and a sultana?

From the comments:

It's easy to tell the difference - just use the nostril test: how many can you get up one nostril?