Currants

Currants can be offered from about 6 months when crushed or cooked and mixed into other foods. Baby should be ready for solids.

The plant is native to cooler regions of Europe, Asia, and North America. Colors run from white through blush pink to dark purple, and the flavor is sharp. Black currants are a favorite in the United Kingdom. The dried zante "currant" sold with raisins is a different fruit. It is not related to fresh currants.

Nutrition

Carbohydrate, fiber, vitamin C and antioxidants are what currants provide. B vitamins, calcium, magnesium, potassium and vitamin E are in them too. Some types contain plant omega-3 fats. Vitamin C helps the body absorb iron.

Mash fresh berries, or simmer them until they burst open. Then stir them into spoon foods such as porridge or yogurt. For older babies, flatten each berry and set it on the tray.

Every baby grows at their own pace. Read the serving ideas as general guidance.

Juice and dried fruit

A small amount of pasteurized currant juice is fine after 12 months. It is still better to wait until age 2 before making juice a regular drink. Frequent sweet drinks raise the risk of cavities and can crowd out meals.

Hold off on dried currants as a regular food until closer to 24 months. If a recipe uses them, soak them in warm water and mince them first.

Currants can be a choking risk. They are small, round, and slippery, which makes them more likely to block the airway.

To lower the risk, crush or cook them. After 9 months, flatten them. After 12 months, offer them whole one at a time, and only to a child who chews well. Stay with your child during meals.

Currants are not a common allergen. Allergy is rare but has been reported. People with grass pollen allergy may feel a brief tingle, itch, or burn inside the mouth. This is called oral allergy syndrome and is rarely dangerous. Cooking the fruit may reduce the reaction.

As with any new food, begin with a small portion at the first meals. When all is well, raise the amount slowly over later meals.