Currants

Currants, when cooked or crushed and mixed into other foods, may be introduced as soon as baby is ready for solids, which is generally around 6 months of age. 

Native to parts of North America, Northern Asia, and Northern Europe, currants grow in various colors, from white to pale pink to deep purple, and have a tart flavor. Black currants are particularly popular in the United Kingdom, in part due to the wide-ranging effects of World War II. When the war made other fruits hard to access, black currant cordial was distributed to children to stave off the ill effects of vitamin C deficiency. Note that the dried fruit known as zante currant is actually a type of raisin and not related to currants.

Yes. Currants are rich in carbohydrates, fiber, vitamin C, and antioxidants. They also offer nutrients such as B vitamins, calcium, magnesium, potassium, vitamin E, and, for certain varieties of currants, plant-based omega-3 fatty acids. Together, these nutrients support energy levels, digestive functioning, iron absorption, and bodily repair and recovery. They also help regulate electrolyte levels in the body, metabolic processes, and nervous system functioning.

★Tip: Currants stay fresh for up to 6 days when stored loosely wrapped in the refrigerator.

No. Allergies to currants are uncommon, but have been reported. Individuals with Oral Allergy Syndrome (also known as pollen food allergy syndrome), particularly those who are allergic to grass pollen may be sensitive to currants, although more information is needed. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking currants can help minimize the reaction.

As you would when introducing any new food, start by offering a small quantity of currant for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

They can be. Currants are small, round, and slippery, qualities that greatly increase the risk of choking. To minimize the risk, crush or cook currants until they burst. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Small amounts of pasteurized currant juice may be shared as a drink after 12 months of age. That said, it can be beneficial to wait until after a child’s 2nd birthday to regularly share juice and other sugary drinks. Research suggests that regular intake of juice and other sweet drinks tends to increase the risk of dental cavities and take up space in the belly, which may decrease a child’s motivation to eat other foods at mealtime and may negatively affect the child’s growth. However, occasional servings of juice after one year of age generally isn’t a cause for concern. Learn more about juice for babies and toddlers.

No. Hold off on regularly serving dried currants until a child is closer to 24 months of age. Dried fruit is a potential choking hazard for babies and toddlers. If a dish that you’d like to share with baby calls for dried currants, make sure that they are rehydrated in warm water and then minced to reduce the choking risk. Note that many dried currant products (especially those labeled as zante currants) are actually raisins.