Red Currant

Red Currant

Plural:
Red Currants
Family:
Grossulariaceae – Gooseberry Family
Species:
Ribes rubrum

Origin

Red currants were originally resident in Central and Eastern Europe and have been cultivated since the 16th Century. They thrive and prosper in all moderate climate zones.

Fruit

Red currants are the fruits of a 1 - 2 m high shrubs and trees. The berries sit together in clusters of about 5 to 10 mm in size, they are roundish and smooth with red to crimson colouring.

Flavour

Currants have a more or less typical sourishly and acidic flavour.

Importations

Imports from the Netherlands and Belgium are significant while smaller deliveries come from Chile are in the winter months.

Maturity

They are ready from the end of June until the end of August. The german name Johannisbeere (John’s berry) traces back to the 24 June — John the Baptist — the symbolic beginning of harvest time.

Ingredients

The fruits contain valuable nutrients such as potassium, calcium, phosphorus, a lot of pectin, as well as plentiful amounts of citric and other fruit acids. They contain particularly high amounts of vitamin C.