White Currant

Name: White currant (Ribes rubrum), a colourless form of the redcurrant, with pale cream to translucent-white berries. It is the same species as the redcurrant, and the berries are often sold as “white currants” or “whitecurrants.”

Description

White currants arose as a naturally occurring variant of the redcurrant that lacks the red pigment, and they have been grown in European gardens for centuries, with varieties such as ‘White Versailles’ long popular. They are native to western Europe and thrive in cool, temperate climates.

The berries are slightly sweeter and milder than redcurrants, with less sharpness, and a delicate, almost translucent look that makes them an attractive garnish. They are less common in shops than redcurrants, and are often found in gardens, farmers' markets and specialist greengrocers.

Main nutrition value

White currants provide vitamin C and dietary fibre, and are lower in acidity than red currants, though they lack the red pigments of their cousin.

How best to be consumed

White currants are mild enough to be eaten fresh in small amounts, or used as an elegant garnish.

1. Eat fresh as a delicate, mildly tart snack, or stir into yoghurt.
2. Use sprigs as a pale, glossy garnish for desserts, cakes and cocktails.
3. Make a pale jelly or sauce, which is lovely with poultry, cheese or pate.
4. Cook into tarts and summer puddings, often mixed with other berries.
5. Strip the berries from their stalks easily with a fork.

Overconsumption could cause…

White currants are safe in ordinary amounts, with the usual considerations for small, tart berries.

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

GroupsBerriesCurrant family (Grossulariaceae)Low fatLow sodiumRich in vitamin CFresh

Related foodsRed CurrantBlackcurrantGooseberryLoganberryRaspberryCape Gooseberry / Physalis

Wikipedia — Redcurrant, used for the white currant as a colourless form of the redcurrant: https://en.wikipedia.org/wiki/Redcurrant