Red Currant

Also known asRedcurrant · Ribes rubrum

Name: Redcurrant (Ribes rubrum), also written red currant. The white currant is a colourless form of the same species, and blackcurrant (Ribes nigrum) is a different, stronger-flavoured species with its own page. Fresh redcurrants should not be confused with the dried “currants” sold for baking, which are small dried grapes.

Description

Redcurrants are native to western Europe, and they have been grown in gardens across northern Europe for centuries. The fruit grows in long, glossy strings of translucent, bright red berries, which look like jewels and are often used as a garnish. The English word “currant” comes from the “raisins of Corinth,” the dried grapes first called currants, and the name was later transferred to these unrelated berries.

Redcurrants are quite tart and are rarely eaten in quantity raw. They are rich in natural pectin, so they set easily, which is why redcurrant jelly is a classic accompaniment to roast meat and game, and a staple of British and northern European cooking.

Main nutrition value

Redcurrants are a good source of vitamin C and dietary fibre, and are fairly low in sugar compared with many fruits.

How best to be consumed

Redcurrants are most often cooked or sweetened, though they can be eaten fresh in small amounts.

1. Make redcurrant jelly to serve with roast lamb, game, ham or cheese.
2. Use fresh sprigs as a garnish on desserts, cakes and cocktails, where their colour stands out.
3. Cook into summer puddings, tarts and sauces, usually with extra sweet berries.
4. Strip the berries from the stalks easily by running a fork down the strings.
5. Freeze whole on the strings, then strip them while frozen.

Overconsumption could cause…

Redcurrants are safe in ordinary amounts, with the main points being sharpness and added sugar.

1. Mouth soreness or heartburn from the sharp acidity in sensitive people.
2. Added sugar adding up when eaten as jelly, sauces or desserts.
3. Digestive discomfort from a large amount of fibre and fruit acid.
4. Tooth enamel wear from frequent acid and sugar exposure.

GroupsBerriesCurrant family (Grossulariaceae)Low fatLow sodiumRich in vitamin CFresh

Related foodsWhite CurrantBlackcurrantGooseberryLoganberryRaspberryCape Gooseberry / Physalis

Wikipedia — Redcurrant, used for origin, naming and history: https://en.wikipedia.org/wiki/Redcurrant