A Produce Guide for Red Currants

Red currants are a highly seasonal specialty. They are available for a limited time in the winter months out of Chile. Much of the world’s commercial production stems from Europe, with most of the product destined for juice. Learn more about how to store and use fresh currants in the foodservice and retail industries before the 2025 season gets underway:

What is a Red Currant?

Currants are a part of the genus Ribes, which includes other berries like gooseberries. They are believed to be native to parts of Europe and are still widely grown there today. Europe is responsible for 99.1% of the world’s currants, but production in the US remains limited. In 1911, currants were banned by the US government due to their association with a disease that put timber farms at risk. Once a disease-resistant variety was developed, currants were slowly reintroduced state-by-state but have yet to regain the popularity they had before.

Red currants stand out for their color and taste. They are small, about the size of marble, with reddish-pink skin. They are the tartest of all the currant varieties, which also includes white and black currants.

What’s the Difference in Color?

Currants are commercially available in three colors: black, red, and white. Although each berry is a currant, there are slight differences from variety to variety. For example, black currants are known to have a thicker skin and slightly larger than red currants, while white currants are sweeter than both the black and red varieties.

What do Red Currants Taste Like?

Red currants have a crisp bite and a bright, tangy flavor with notes of rhubarb and rose. They are sharper than raspberries and more refreshing than blueberries. The skin is firm, but the juicy inside bursts when bitten. Their balance of sweetness and acidity makes them memorable, even when used in small amounts.

How to Handle Red Currants in Foodservice

When handling currants in a fooservice establishment, store currants in the refrigerator loosely wrapped in layers of paper towels. They are not sensitive to ethylene and may be stored near ethylene producing items. If stored at optimal conditions, red currants may last up to two weeks. To extend shelf-life, consider freezing the currants. Frozen currants can be used the same way they would be fresh.

Chefs prize red currants for their striking color and tart taste. They add brightness to sauces, balance richness in meat dishes, and bring visual appeal to charcuterie spreads. Red currants are most popularly used in jams and jellies due to their flavor profile but are also commonly used in juices for their immune-boosting qualities.

How to Handle Red Currants in Merchandising

When merchandising red currants, be mindful to handle the product with care. Due to their small size, red currants can bruise and become damaged very easily. Avoid displaying red currants near odor-producing items as red currants can absorb these smells.

At retail, red currants stand out when displayed next to other berries and specialty fruit. Providing samples and sharing their nutritional value, like vitamin C and antioxidants, can help customers see their benefits and encourage repeat sales.