Currant

Dried black currants — the kind you see in scones and sweet buns — are not actually currants at all, but a type of seedless grape.

Currants bear fruit on a long, flexible stalk-like growth called a "strig."

Currants are pollinated by honeybees and hoverflies, nectar- and pollen-eating insects that look a lot like wasps.

During World War II, Great Britain's supplies of oranges and other citrus fruits were cut off, so Churchill encouraged British growers to cultivate blackcurrants (high in Vitamin C) to stave off scurvy.

Red Currants: Translucent, bright red berries with a tart, acidic flavor and subtle berry sweetness. Most commonly turned into jams, jellies, and desserts.

White Currants: Translucent pale berries that are the mildest in flavor and least acidic of the currant varieties. Delicate, subtle taste.

Pink Currants: Translucent rosy berries with flavor between red and white currants. Beautifully elegant.

Black Currants: Deep, shiny purple-black berries with intensely tart, acidic flavor. Most commonly grown for juice but also delicious in preserves and desserts. Be ready to pucker up!

Currants are a specialty fruit that can be hard to find in conventional grocery stores. They're difficult to harvest, don't travel well, and are highly perishable. Look for them at farmers' markets (in states where growing is legal) or specialty stores.

Selection Tips: Choose currants still attached to their string (strig). They should be shiny and plump with no signs of mold or shriveling. All currants are naturally tart and acidic — this is normal and desired.

Peak Season: Early June through August or September, depending on your region. A quintessential summer fruit with a short window.

Currants are highly perishable. Keep them in the refrigerator in a shallow, ventilated container loosely covered with a paper towel or plastic wrap for no longer than 2–3 days.

Important: Like other berries, avoid washing them before refrigerating — moisture hastens mold and decay. Wash only just before using.

Fresh Eating: Some currants can be eaten out of hand, especially if you enjoy tart fruit. More commonly used in cooking and preserving.

Desserts & Tarts: Top fruit tarts with a mixture of currants and other berries. Substitute fresh currants for blueberries in muffins. Make pies and sauces for ice cream.

Savory Applications: Toss into salads for a pleasantly tart pop of flavor. Pair beautifully with hard cheeses (like cheddar), meat (especially pork and game birds like duck), and mint.

Chutneys: Currants' sweet-tartness is perfect for chutneys — serve with salty cheese and crusty bread. Their pectin content makes them ideal for preservation.

Jams & Jellies: High in pectin and usually in need of a sweetener to make them more palatable, currants are perfect for jam and jelly making. Red currant jam and blackcurrant jelly are classic preserves.

Chutneys: The sweet-tart flavor creates exceptional chutneys that pair with cheese and savory dishes.

Liqueurs: Make homemade crème de cassis (blackcurrant liqueur) to preserve currants in alcohol. Treat guests to elegant kir royale cocktails.

Pemmican: Traditional preparation using dried currants with juniper berries and other ingredients.

Red & White Currants: One cup contains over half the recommended daily value of Vitamin C. Also a good source of fiber and Vitamin K.

Black Currants: Even higher in nutrients. One cup gives you about 225% of your daily Vitamin C needs. Also an excellent source of Vitamin A.

During World War II, Britain prioritized blackcurrant cultivation because of their exceptional Vitamin C content to prevent scurvy when citrus supplies were cut off.

Global Producers: Russia, Poland, Ukraine, Austria, and France are the top global producers of currants.

North American History: Over 75 different currants are native to North America. Early colonists were influenced by Indigenous practices of using currants with meat, fish, in soups, and for medicinal purposes.

U.S. Regulations: Currants were banned from cultivation in the U.S. in the early 1900s to stop the spread of white pine blister rust, a fungal disease. The federal ban was lifted in 1966, but statewide bans remain in Maine, Massachusetts, and several other states.

Currants are not grown on a large-enough scale to have a major environmental impact compared to commodity crops.

Integrated Pest Management: Most growers are increasingly committed to utilizing IPM (integrated pest management) practices, like deploying predatory insects instead of insecticides to kill aphids, and using row plantings such as clover to control weeds instead of herbicides.

Supporting local currant growers helps maintain agricultural biodiversity and sustainable small-scale farming practices.