Red And White Currants

Red and White Currants: Journeying from Farm to Dinner Plate

For many, the sight of a rosy-red currant or two perched atop a freshly-made dessert is a presentation treat. However, these small, tart and succulent berries do not just appear on dessert plates. They also adorn salads, star in jellies and jams, and even provide a unique twist to savory dishes. But, regardless of where they appear, these delicious little gems have travelled a long journey from the farm to dinner plate.

To understand the journey of red and white currants, one must first understand the plant. Red and white currants (Ribes rubrum & Ribes sativum) are closely related members of the genus Ribes. They are closely related to gooseberries and are found throughout Northern Europe, Russia, and North America. Red and white currants are in the family Grossulariaceae and closely resemble grapes, but belong to a different species.

Red and white currants are perennial woody shrubs, ranging from one to three meters in height. The upright shrubs produce small, shiny fruits which usually ripen to red or white. The flavor of the berry can vary from tart to sweet.

In order for plants to produce fruit, they require a certain environment and a certain amount of space. The ideal climate for both red and white currants is cool and moist. The shrub also requires adequate sunlight for fruition. For optimal production, red and white currants should be planted in well-draining soil in an area with at least six hours of direct sunlight per day.

Once planted in best possible climate, the currants take roughly a month to ripen. Pruning after the harvesting of the fruit can ensure that the shrub is healthy and produces quality crops in subsequent years. As red and white currants are soft fruits, they tend to bruise easily, and therefore need to be handled very carefully in order to maintain the quality.

Once the currants have ripened and have been harvested, they are either sold fresh or processed into jam, jelly, juice, syrup or purees. Red and white currants have a short shelf-life, and therefore are often preserved and canned to extend their life.

The journey from farm to dinner plate can be a lengthy process. After the berries are picked and sorted, they will be processed into a variety of products such as jellies, jams and syrups. The berries may be stored for a period of time in cold storage until they are ready to be used.

Depending on which product is being created, the berries may be blended and heated with sugar, spices and other flavors to produce jams and jellies. The fruit purees can then be canned or put into jars after they cool. Some other products, such as syrups, require the puree to be boiled with sugar until it reduces, creating a thick syrup.

Once the products are finished, they can be sent to stores or clients directly or even around the world. Processing and packaging of the various products can take anywhere from hours to days. After that, they are then shipped or transported to wherever they are needed.

Once the products reach their final destination, they are available for purchase in supermarkets, grocery stores, specialty shops and farmers markets. Depending on the location, these products can be shipped to restaurants, catering companies, and homes for consumers purchase.

Once the red and white currants arrive at the dinner table, it is easy to see why this antioxidant-packed berries are becoming more popular. Red and white currants are a great addition to any meal, as they can provide a unique and delightful flavor to salads, baked goods, drinks and savory dishes.

Red and white currants offer a unique, sweet and tart flavor. They are low in calories and fat and high in fiber, vitamins and minerals, making them a great choice for a healthy and delicious snack. So whether you are enjoying the fresh fruits straight from the vine, or indulging in a sweet jelly or jam, you can rest assured knowing that these bright little berries have traveled a long and enjoyable journey from farm to dinner plate.