White Currant

White currant is a group of cultivars of the red currant (Ribes rubrum), a species of flowering plant in the family Grossulariaceae, native to Europe. It is a sweeter and less pigmented variant of the redcurrant, not a separate botanical species; it is marketed as a different fruit. The shrub is deciduous, grows to 1 m tall and broad, and bears palmate leaves and masses of spherical, edible berries in summer. The berries are slightly smaller and sweeter than red currants.

Origin and Production

The group's origin is given as Central and Eastern Europe. Red and white currants are cultivated for their ornamental value as well as their berries, unlike their close relative the blackcurrant. Currant bushes grow best in partial to full sunlight and can be planted between November and March in well-drained, neutral to slightly acid soil. They are considered cool-climate plants and fruit better in northern areas. The firm and juicy fruit are usually harvested in summer. Whole trusses of fruits can be cut instead of individual fruit. Known forms include 'Blanka', 'White Pearl' and 'Versailles Blanche', and there are also cultivars with yellow and pink fruit, called yellow currants and pink currants. The cultivars 'White Grape' and 'Blanka' have gained the Royal Horticultural Society's Award of Garden Merit. The bushes can suffer from pests such as gooseberry sawfly and birds.

Flavour and Nutrition

The white-fruited variant of redcurrant has the same tart flavour as the redcurrant but with greater sweetness. The tart flavour of redcurrant fruit comes from a relatively high content of organic acids and mixed polyphenols. White currant berries are 84% water, 14% carbohydrates and 1% protein, with negligible fat. A 100 g reference amount supplies 56 calories and is a rich source of vitamin C, at 46% of the Daily Value.

Culinary Uses

White currants are often served raw and provide a sweetly tart flavor. White currant preserves, jellies, wines and syrups are also produced. Jams and jellies made from them are normally pink. White currants are rarely specified in savoury cooking recipes compared with their red counterparts.

Blackcurrant in Perfumery

The bud oil has a fruity, terpenic aroma with terpenic, nutmeg, neroli, basil and marjoram notes.