Produce Briefs...
Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Grower
White currants are harvested in North America beginning in late spring.
The trio of currants, Black, Red and White, are botanically just one pair. The White currant is merely a variety of the Red currant, Ribes rubrum; the Black currant is of the species Ribes nigrum. All are round small berries that often retain the withered remnants of the flower that grows opposite their stem end.
A translucent fruit with a pink blush, the unique flavor of the White currant is quite mild. Regarded as the sweetest of the currants, White currants are actually an albino form of the Red currant without pigmentation.
Low in calories, one cup contains about 63 calories and are usually lower in acid than Red currants. Low in fat and sodium, they contain no cholesterol, are high in fiber and provide a good source of potassium.
White currant berries are the mildest of all the varieties and are tart but can be eaten fresh, cooked or dried. Add fresh White currants to cake batter or cook currants with sugar and water until the mixture has thickened and use as a syrup. Add pectin to the strained juice and make a lovely blush colored jelly. Combine nectarine slices, fresh White currants and chopped thyme in a baking dish, top with a mixture of butter, sugar, oats and flour then bake into a crisp. Toss White currants with chopped frisee and vinaigrette for a salad. Spread fresh White currants over shortbread dough, top with streusel and bake into bars. Use fresh currants as a garnish for cakes and tarts. White currants will keep, cool and dry in the refrigerator, for up to a week. As they are highly perishable, use immediately after purchase.
The name "currant" is thought to be a corruption of "Corinth", the Greek city which supplied small raisins erroneously called currants throughout Europe, which in actuality were really dried grapes. The genus Ribes consists of about one hundred species that includes the red and white currants, Ribes sativum Syme and Ribes rubrum L.; the black currant, Ribes nigrum L.; and the gooseberry, Ribes grossularia L.
Recipe Ideas
Recipes that include White Currant Berries. One
is easiest, three is harder.
| Hurst's Berry Farm | Homepage |
Seasons/Availability
White currants are harvested in North America beginning in late spring.
Current Facts
The trio of currants, Black, Red and White, are botanically just one pair. The White currant is merely a variety of the Red currant, Ribes rubrum; the Black currant is of the species Ribes nigrum. All are round small berries that often retain the withered remnants of the flower that grows opposite their stem end.
Description/Taste
A translucent fruit with a pink blush, the unique flavor of the White currant is quite mild. Regarded as the sweetest of the currants, White currants are actually an albino form of the Red currant without pigmentation.
Nutritional Value
Low in calories, one cup contains about 63 calories and are usually lower in acid than Red currants. Low in fat and sodium, they contain no cholesterol, are high in fiber and provide a good source of potassium.
Applications
White currant berries are the mildest of all the varieties and are tart but can be eaten fresh, cooked or dried. Add fresh White currants to cake batter or cook currants with sugar and water until the mixture has thickened and use as a syrup. Add pectin to the strained juice and make a lovely blush colored jelly. Combine nectarine slices, fresh White currants and chopped thyme in a baking dish, top with a mixture of butter, sugar, oats and flour then bake into a crisp. Toss White currants with chopped frisee and vinaigrette for a salad. Spread fresh White currants over shortbread dough, top with streusel and bake into bars. Use fresh currants as a garnish for cakes and tarts. White currants will keep, cool and dry in the refrigerator, for up to a week. As they are highly perishable, use immediately after purchase.
Geography/History
The name "currant" is thought to be a corruption of "Corinth", the Greek city which supplied small raisins erroneously called currants throughout Europe, which in actuality were really dried grapes. The genus Ribes consists of about one hundred species that includes the red and white currants, Ribes sativum Syme and Ribes rubrum L.; the black currant, Ribes nigrum L.; and the gooseberry, Ribes grossularia L.
Recipe Ideas
Recipes that include White Currant Berries. One
is easiest, three is harder.| The Cottage Smallholder |
|
Dessert Gooseberry and White Currant Jellies |
| Farmgirl Fare |
|
Whole Wheat Scones with Currants and Oats |
| Eat the Right Stuff |
|
Summer Pudding with Violet Syrup |
