Currants
There are close to 150 varieties of these berries, divided into two main categories: currants and gooseberries. The major producers are Germany, Poland and Russia.
The red-currant is the fruit of the red-currant bush, a dense and thorny shrub that can grow up to one metre high. It is a round red or white berry less than a 6mm in diameter.
The black-currant is a black berry, resembling the bilberry. It grows on the blackcurrant bush, which is native to northern Europe. The skin of this berry is thin and translucent, similar to that of grapes. The pulp is fragrant, tart and juicy and contains tiny seeds.
The white-currant is native to France and northern Europe that is related to the gooseberry. They are juicy with a sweet to tart flavour. The white currant is the sweetest of all three varieties, providing a juicy sweet flavour for a variety of foods. The berries of the white currant are most often used for desserts, summer salads and soups, succulent sauces for poultry or pork, sweet or tart jams or sorbets, and eaten fresh, out of hand, since they have a sweeter taste.
The gooseberry is believed to come from Europe, where it is held in high esteem. It is particularly popular in English cooking for instance in a sweet-and-sour sauce to accompany mackerel. The gooseberry differs from the currant in that it grows on a thorny shrub, it is larger and the fruits form singly instead of in clusters. Depending on the variety, it may be yellowish, green, whitish or reddish in colour, with a downy or smooth skin. The flesh, which contains numerous small edible seeds, is tart and often has a bitter aftertaste.
All of these fruits are rich in citric acid (which gives them their tartness) and pectin. When used to make jams and jellies, It is best to choose fruit that's not completely ripe, when the pectin content is the highest. If they are to be consumed fresh, however, choose ripe berries for the best flavour.
These berries are an excellent natural laxative, particularly the black currant.
Look for fruits that are undamaged and uniformly coloured. Currants can also be purchased dried.
The berries of the white currant are most often used for desserts, summer salads and soups, succulent sauces for poultry or pork, sweet or tart jams or sorbets, and eaten fresh, out of hand, since they have a sweeter taste.
The black currant is chiefly used in the fabrication of liquors, wines, jellies and coulis but can also be prepared in the same way as the red currant. However, it is rarely sold fresh as a table fruit.
Currants are used mainly to make compote, jelly, jam, syrup and wine. Red currant juice makes an excellent substitute for vinegar in vinaigrettes.
Gooseberries can be enjoyed in a wide variety of ways. They are delicious eaten fresh with sugar or added to fruit salads. They are also used to make pies, jellies, sorbets and syrup and often appear in puddings and chutney's.Gooseberries are also an excellent garnish for meat and fish dishes.
The red-currant is the fruit of the red-currant bush, a dense and thorny shrub that can grow up to one metre high. It is a round red or white berry less than a 6mm in diameter.
The black-currant is a black berry, resembling the bilberry. It grows on the blackcurrant bush, which is native to northern Europe. The skin of this berry is thin and translucent, similar to that of grapes. The pulp is fragrant, tart and juicy and contains tiny seeds.
The white-currant is native to France and northern Europe that is related to the gooseberry. They are juicy with a sweet to tart flavour. The white currant is the sweetest of all three varieties, providing a juicy sweet flavour for a variety of foods. The berries of the white currant are most often used for desserts, summer salads and soups, succulent sauces for poultry or pork, sweet or tart jams or sorbets, and eaten fresh, out of hand, since they have a sweeter taste.
The gooseberry is believed to come from Europe, where it is held in high esteem. It is particularly popular in English cooking for instance in a sweet-and-sour sauce to accompany mackerel. The gooseberry differs from the currant in that it grows on a thorny shrub, it is larger and the fruits form singly instead of in clusters. Depending on the variety, it may be yellowish, green, whitish or reddish in colour, with a downy or smooth skin. The flesh, which contains numerous small edible seeds, is tart and often has a bitter aftertaste.
History
The red-currant is thought to have originated in northern Europe and Asia.Nutritional Value
The red-currant is rich in vitamin C and potassium and contains iron, magnesium and traces of phosphorus, calcium and sodium. The black currant is an excellent source of vitamin C and potassium, as well as supplying iron, magnesium, pantothenic acid, phosphorus, calcium and traces of vitamin A. One cup (250ml) of fresh black currants contains three times more vitamin C than a small orange. The gooseberry is a good source of vitamin C and potassium and contains traces of pantothenic acid, phosphorus and vitamin A.All of these fruits are rich in citric acid (which gives them their tartness) and pectin. When used to make jams and jellies, It is best to choose fruit that's not completely ripe, when the pectin content is the highest. If they are to be consumed fresh, however, choose ripe berries for the best flavour.
These berries are an excellent natural laxative, particularly the black currant.
Buying
Look for fruits that are undamaged and uniformly coloured. Currants can also be purchased dried.Storage
When fresh, currants will keep in the fridge for no more than 2 - 3 days. They should be washed just before use. They freeze well whole, with or without sugar and will be more flavourful if used before they are fully thawed.Preparing
To strip currants off the stalk, use your fingers or a fork or a wide-toothed comb.Cooking
The berries should be cooked slowly for 3 - 5 minutes in a small quantity of water or juice (just enough to keep them from sticking). Sugar can be added after cooking.Using
Red currants maybe eaten raw, either on their own or in salads. However, because of their rather tart flavour, they are more frequently consumed cooked than raw. They maybe added to puddings, cakes, pies and they blend well with pears, plums, pineapple and raspberries.The berries of the white currant are most often used for desserts, summer salads and soups, succulent sauces for poultry or pork, sweet or tart jams or sorbets, and eaten fresh, out of hand, since they have a sweeter taste.
The black currant is chiefly used in the fabrication of liquors, wines, jellies and coulis but can also be prepared in the same way as the red currant. However, it is rarely sold fresh as a table fruit.
Currants are used mainly to make compote, jelly, jam, syrup and wine. Red currant juice makes an excellent substitute for vinegar in vinaigrettes.
Gooseberries can be enjoyed in a wide variety of ways. They are delicious eaten fresh with sugar or added to fruit salads. They are also used to make pies, jellies, sorbets and syrup and often appear in puddings and chutney's.Gooseberries are also an excellent garnish for meat and fish dishes.
Other Notes
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