White currant

Whitecurrant is a pale, translucent fruit that grows in clusters and is known for its fresh, mildly tart flavour. Whitecurrants are lovely as a subtle contrast in desserts and pastries, but they are also attractive as a garnish thanks to their clear colour and soft, juicy bite.

Latin name: Ribes rubrum (white varieties)
Origin: Europe and Western Asia
Plant family: Grossulariaceae (currant family)
Height: 1–1.5 m
Flowering period: April–May
Life span: perennial

Description

Botanically, the whitecurrant is a variety within the same species group as the redcurrant, but with pale-coloured fruits. The berries hang in elegant clusters and range from creamy white to soft golden yellow. They have a thin skin, juicy flesh and small seeds. Compared with redcurrants, the flavour is often slightly milder and rounder, while that characteristic freshness remains. Because of their light colour, whitecurrants also keep desserts visually airy and refined.

In the kitchen

Whitecurrants are fresh and gently tart, which makes them pair well with creamy components such as yoghurt, quark, panna cotta and whipped cream. They combine beautifully with vanilla, lemon, elderflower and almond, and work well in fruit salads, tarts and light compotes. Because their flavour is less pronounced than that of blackcurrant, whitecurrants are best in preparations where their fresh note is not cooked away. They are also delicious as a contrast in a dessert with sweeter fruit, such as strawberry or peach.

Storage & preparation

Store whitecurrants in the fridge, preferably still on the stem; this usually helps them stay firm and juicy for the longest time. Rinse them gently only just before use and let them drain well. Strip the berries from the stalks with a fork or with your fingers, or leave small clusters whole if you want to serve them decoratively. Freezing is possible, although they do become a little softer after thawing; use frozen or thawed whitecurrants mainly in compote, sauce or baking.