Currants are small, tart  berries with a black, white or red color that are found in abundance throughout northern Europe and Asia.  They grow on small, hardy, thornless shrubs. 

The United States imposed a ban on their farming in the early part of the 20th century, stil in effect in some states, due to fears of a plant disease that they believed would hurt the logging industry.  Because several states lifted the ban in 2003, curants are making a small comeback in the States.

Common Varieties: 
  • Red: Jonkheer van Tets; Perfection; Red Lake; Wilder
  • White:  Weisse aus Juterbog; White Imperial; White Versailles;
  • Pink: Gloire des Sablons
  • Black: Blacksmith; Boskoop Giant; Noir de Bourgogne; Wellington XXX; Willoughby

There are also a few varieties that are a cross between the currant and the gooseberry; Jostaberry; Crandall and Buffalo currants



When in season: 
How to select: 

There are red, black and white currents. They are ripe when they have fully achieved their color and are soft to the touch. Do not harvest until fully ripened.

How to eat: 

Because of their tart nature, currants do well when combined with sweeter fruits in fruit salads.  They also pair well with savory dishes in moderation.

Serving Size: 
1 Cup
Nutritional Highlights: 

Currants are a good source of Potassium and Manganese, and a very good source of Dietary Fiber, Vitamin C and Vitamin K.

Caloric Ratio %