RIBES, VARIOUS SPECIES
MOST AMERICANS have not eaten an actual currant, because if you look for dried currants in the supermarket, you tend to find small, raisin-like fruits that are in fact dried, seedless Zante grapes. They are labelled currants simply because they look something like dried black currants. (Perhaps currants are not used because they contain seeds, which add a bit of a crunch to the dried fruit.)
THE ORGANIC FACTOR
Currants are
very disease resistant and so are almost always grown without the use of chemicals, but that
doesn’t make them organic. Organic is not just
the absence of chemicals but rather a method of
enriching the soil, promoting biodiversity, and generally improving the ecosystem as crops are grown and harvested. Nevertheless, fresh currants at farmers’ markets and roadside stands will almost surely be free of toxic chemicals, even if the farm isn’t certified organic.
NUTRITION
Three and a half ounces of black currants supply about 200 milligrams of vitamin C—seven times our daily requirement—plus good stores of calcium, iron, and vitamin A. Gooseberries and red currants have from a half to a quarter of those amounts, and white currants even less.
TYPES
There are three primary types of true currant—red, black, and white—plus gooseberries, which are of the same genus (Ribes) and are something like an oversized currant, about a half-inch in diameter.
Black currants (Ribes nigrum)—This is my favorite type of currants, prized across the countries of northern Europe, especially Germany. Some people find the musky taste of raw black currants unpleasant, but not me. Yes, they have a strong musky flavor, but it’s rich and luscious. I find that processed black currant jams, jellies, fruit juices, and even cassis—black currant liqueur—have lost the musky flavor that makes black currants unique.
Red currants (Ribes rubrum)—They are very tart when they first turn a watery light red in early July. If allowed to hang on the bush, they turn a darker, richer red, and that’s when they are really good—still tart, but less so, and sweeter. Look for berries that are dark, not bright, red.
White currants (Ribes rubrum variety album)—a sort of red currant that lack the red anthocyanin pigment, these are rare to find at the markets, but if you see them, certainly buy them for out-of-hand eating. They are the sweetest and least tart of the currants.
Gooseberries (Ribes hirtellum) vary in color from translucent green to blushed with red or pink. They have a mild tartness to them with a flavor likened to grapes, kiwis, and even apricots.
Black currants have been crossed with gooseberries to create a hybrid called the Jostaberry. The fruits are black, closer to a gooseberry in size, and lack the musky, resinous flavor of the black currant. They are occasionally found at farmers’ markets and roadside stands.
SEASONALITY
Currant season runs June to July.
WHAT TO LOOK FOR
Real currants are almost always sold as fresh fruit, not dried. Look for plump currants that haven’t softened or shriveled. Taste several to make sure they taste fresh. Each fruit is about 1⁄4 inch in diameter and very round; they grow in loose clusters. A gooseberry should spill its juice into your mouth. They should be firm to the touch. ....read more
Share This Article
