|pic from greenlifeinsocial.com|
The theme for the latest issue of our student paper (well, the less serious section anyway) was "Current". One of our editors decided to twist that and make the ingenious yet tenuous leap from "Current" to "Currants", and behold, we presented the case for and against dried fruit. Yes, it's a very serious and heated debate. Yours truly was arguing the case FOR (obviously), hence cet article:
|mmm (pic from doriegreenspan.com)|
Raisins, sultanas, mini wrinkly brains... Whatever you may think of currants, these are not a food to be dismissed. Sure, they're easily pushed aside in favour of their big, plump, ripe (steady on), fresh fruit counterparts, but currants wield a surprising amount of power for their size.
Oh yes, when it comes to food, currants can be more divisive than Marmite - and to be honest with you, I know some people who actually neither love not hate Marmite. There, I said it.
But throw some currants into a dish, and now you've got a talking point. Take scones for example (the pronunciation of which is a whole other article): should they be with currants, or without? The same for hot-cross buns, cakes and tea breads... I'm going to say something that may be controversial (because I'm not afraid of stirring things up, both literally in the kitchen with currants and metaphorically), but I consider all these food incomplete without a hefty dose of dry fruits nestling in there.
|pic from readersdigest.com.au|
And here's another reason why dried fruit is awesome: it's so portable! Take an apricot or bunch of grapes out in your handbag for the day (well done on choosing a healthy snack), and you’re bound to end up with a squidgy slimy mess everywhere. That's just sad. But a box of raisins on the other hand? Space-saving and clean. You know it makes sense.
Still not converted? Try these delightful apple, raisin, pecan and cinnamon cupcakes (or leave them un-iced as muffins.)