Black Currant

Black currants are beloved in their native Europe for their striking, deep purple color and incredible health properties. European settlers brought this tart berry to America long ago, but for the better part of the last century many states have banned their commercial cultivation, as the bushes can harbor a disease that affects the growth of trees. They remain rare in the United States other than in backyards or the fruity liqueur, crème de cassis, but the fruit is enjoying a resurgence of popularity, due largely to its unique taste and superfood status.

 

Black currants are slightly smaller than marbles and have a pleasant musky aroma that gives way to a pucker-y tartness and slight sweetness. The black currant berry is larger and has a thicker skin than red or white currants, so they take a few weeks longer to ripen.  That means they come into season slightly later than the other varieties, peaking in June and July. 

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Availability

Handling & Storage

Varieties

July-August

Also Known As

  • Blackcurrant

Choose black currants with smooth skin that are dark in color. They should be used as soon as possible, but will last up to 1 week when refrigerated at all times. Black currants can also be frozen, and will keep well for up to 1 year.

Recipes

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