White Currant Berries

Seasons/Availability

White currants are available in late spring.

Current Facts

The White currant is a sub cultivar of Ribes rubrum, an albino variant of the red currant, not a separate botanical species. It is sometimes marketed with names such as Ribes sativum or Ribes silvestre.

Description/Taste

White currant berries are a translucent fruit with a warm white tone and pink blush, a reflection of the fruit's ancestry. White currants are the sweetest of the three currant colors, displaying sweet tart nuances with fruity floral undertones. Although the fruit is the primary source of food from the currant plant, the leaves and tender young shoots from the plant are also edible.

Applications

White currants can be eaten fresh, cooked or dried. They can also be frozen for long term preservation and use. White currants' sweet tart flavor requires no embellishments, however it can be enhanced with sweetening via sugar, honey, agave nectar and of course through cooking. White currants add flavor and texture to sauces, liqueurs, jams, jellies and syrups. Complimentary pairings include baking spices such as cinnamon and nutmeg, vanilla, cream, clove, citrus fruits, tomatoes, juniper, ginger, strawberries, huckleberries, stone-fruit such as peaches and cherries, game meats, pork, shellfish, grilled steak and herbs such as basil, lemon verbena and mint.

Geography/History

All cultivated currant species have Asian and European ancestry. The most significant historical source of cultivation of currants was within Russia during the 11th century when they were grown in monastery gardens, towns and settlements. White currant plants grow wild and they are cultivated both commercially and domestically for their berries. White currants grow in many climates within the Northern hemisphere and they are able to flourish in moist to wet, well-drained soil and once established they need little irrigation to survive.

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