Red Currants

Red Currants are beautiful, shiny, tiny berries. Pronounced KUR-uhnt, these scarlet jewels deliver an instant tart-sweet taste. Food historians document that by the middle of the 14th century, currants were a big part of English cuisine, and soon spread to France and Germany. English settlers are credited for introducing currants to the Massachusetts Bay Colony in the 1690's. Winter-hardy, currants can grow in many climates and are able to flourish in moist to wet well-drained soil and partial shade. The delicate fruit is picked in clusters to avoid damage. High in fiber and a good source of potassium, currants are low in sodium, cholesterol-free and one cup is about 63 calories. They make a perfect snack and are great as a baking ingredient, and Red Currants can often be substituted for champagne grapes. Available in the spring and summer, enjoy them out of hand or as a topping for ice cream and yogurt. To store, refrigerate between paper towels up to three days, but use promptly after purchase for optimum quality.

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  • Nutrition Info
  • Serving Size: 1 cup, 112g
  • Amount per serving
  • Calories: 63
  • Calories from fat: 2
  • Fat: 0.2g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Total Carbs: 15.5g
    • Fiber: 4.8g
    • Sugars: g
  • Protein: 1.6g
  • Vitamin A: 1%
  • Vitamin C: 77%
  • Calcium: 4%
  • Iron: 6%


Handling & Storage


Available July - August

Also Known As

  • Redcurrant berry

Store covered at 35 degrees with moderate humidity.


  • Ribes rubrum
  • Ribes triste


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