Currant (English), Johannisbeere (German), Ribes (Danish, Swedish, Italian), Groseille (French), Bes (Flemish)

July to August and December

Currants are pea-sized berries that grow on vines in clusters, like grapes. Only red and white currants are produced in North America; Europeans also cultivate a black variety. Red currants are a vibrant red color with a translucent skin that contains juice and minute seeds. Red Currants have a tart, piquant flavor with a high anti-oxidant capacity. Currants can be used fresh, cooked or frozen and they are classically used for desserts or tangy sauces. Currants are very high in potassium and Vitamin C. If fresh, the berries should cling tightly to their branchlike stems. The berries can be quick frozen in house and kept for future use. Red currants are traditionally harvested in North America from July through early August. Chilean Red currants are imported into North America in early winter.