John Myers
Popular with young and old: These plump summer fruits score points with their intense aroma and can be processed into many irresistible culinary delights. Find out everything you need to know about currants in a clear form!
Interesting facts about currants
Currants originally come from northern and western Europe and Siberia. It was first cultivated in France and Belgium, but the plant from the gooseberry family is now cultivated almost everywhere in the world. Fresh local fruits are in season from June to August.
Currants grow on perennial shrubs or tall stems. Interesting: The name of the berry refers to its harvest time and is of biblical origin. Because: It is said that the currant is ripe on June 24th at the earliest – St. John’s Day.
There are around 160 different currant varieties worldwide. In this country, however, only three types are important, namely red, black and white currants.
The difference here lies in the acidity of the fruit. While the red currant scores with a refreshingly sour taste, the black relative has a sour and tart aroma. White currants, on the other hand, taste mild and sweet.
Shopping and cooking tips for currants
You can recognize flawless currants by their plump, shiny berries with unbroken skin. Green leaves on the panicles are also a good sign of freshness in retail. To wash, immerse the whole panicle in water. Then drain and carefully scrape the fruit from the panicles with your fingers or a fork. And then you have to be quick. Fresh currants only keep for two to three days in the fridge. But after all, there is a lot you can make with the summer fruits.
The unmistakable sour aroma is ideal in sweet dishes and drinks and gives cakes, pastries, fine desserts such as tarts, jams, red fruit jelly, syrup or juices a refreshingly fruity taste. A currant classic: red fruit jelly. Another well-known currant product is cassis liqueur, which is made from the black berries.
But you can also enjoy the summer fruits in a savory way! Because the acidity of the red currant in a chutney or jelly harmonises wonderfully with poultry or game – this also applies to rowanberries, by the way. Processed in this way, currants also go great on any cheese platter. Be sure to try it!
Why are currants illegal to grow in the US?
In 1911 it was made illegal to grow currants in the United States. They were banned by the US Department of Agriculture because they carried the white pine blister rust disease. This fungus threatened to wipe out the pines in the US, so all Ribes were banned to protect the logging industry at the time.
What is currant taste like?
Currants have a sweet and sour berry flavor. All varieties have a bright acid kick to balance out their sweetness, and a fair amount of tannins that can make your mouth pucker.
Which berry is a currant?
Currants, also called Zante currants or Black Corinth raisins, are dried berries that come from seedless Black Corinth grapes. These are not to be confused with black, red, or white currants, which are grape-like berries that come from shrubs and are not usually eaten dried.
Is currant same as cranberry?
Currants are higher in protein, minerals, and vitamin C, while Cranberries are lower in net carbs and calories. Currants provide three times more vitamin C than Cranberries.
Are red currants still illegal?
The federal ban was lifted in 1966, but several northern states continued to prohibit the cultivation of such berries until the early twenty-first century. New York State eased its restrictions in 2003, and now allows farmers to grow red currants, gooseberries, and certain strains of black currants.
