White currant

White currant is a variety of the red currant (Ribes rubrum), a species of flowering plant in the family Grossulariaceae, native to Europe. It is a deciduous shrub growing to 1 m (3 ft) tall and broad, with palmate leaves, and masses of spherical, edible fruit (berries) in summer. The white currant differs from the red currant only in the color and somewhat milder flavor of its fruit.

Description[edit | edit source]

The white currant is a sport of the red currant (Ribes rubrum), a deciduous shrub normally growing to 1–1.5 metres (3–5 ft) tall, occasionally 2 m (7 ft), with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous 4–8 cm (2–3 in) racemes, maturing into bright red translucent edible berries about 8–12 mm (3–5 in) diameter, with 3–10 berries on each raceme.

An established bush can produce 3–4 kilos (7–9 lb) of berries from mid to late summer.

Cultivation[edit | edit source]

White currants are rarely specified in recipes. They can often be substituted in recipes requiring red currant. They are often served raw and provide a sweetly tart flavor. White currant preserves, jellies, wines and syrups are also produced. In particular, white currants are the classic ingredient in the highly regarded Bar-le-duc or Lorraine jelly although preparations made of red currants can also be found.

References[edit | edit source]

White currant Resources
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