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A Delectable New Flavor!

Red currants are small edible fruits. These small red translucent shiny berries which grow in grape like bunches on small shrubs, are sweet, tart and juicy. Similar to raspberries and blueberries in size, taste and texture, currants are sharper and juicier than both. Red currants, which were originally native to some parts of western Europe, have become interwoven into the fabric of many different sub-cultures with diverse and equally strange traditions. Although few of us North Americans have had any exposure to these traditional items, the fruit itself is catching on for its many merits. Bright, shiny, translucent and smooth, these beautiful, delicate-looking berries grow on lovely ornamental bushes.

• The Red Currant, Ribes rubrum, is a member of the genus Ribes in the gooseberry family Grossulariaceae, native to parts of western Europe (Belgium, France, Germany, Netherlands, northern Italy, northern Spain, Portugal and Poland). It is a deciduous shrub normally growing to 1-1.5 m tall, occasionally 2 m, with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous 4–8 cm racemes, maturing into bright red translucent edible berries about 8–12 mm diameter, with 3-10 berries on each raceme. An established bush can produce 3-4 kilos of berries from mid to late summer.
• Enjoying Red Currants red currants make excellent jams, jellies, pies, juices, and wines. They are full of pectin, so they gel easily (good to combine with other fruits for jelly/jam) and they freeze well, so they can be preserved for later use. They are an excellent source of vitamin C. You can also use them as part of the fruit mixture for a Summer Pudding, and or raw in salads, garnishes, and cocktails.