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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
White currants are a color variant of the red currant; they are generally sweeter and less acidic than the red variety.
Fresh currants are delicate and typically last between 3 to 5 days when kept refrigerated in a breathable container.
Yes, the seeds inside currants are very small and perfectly safe to eat, providing a slight crunch.
Cranberries (if cooked with sugar) or lingonberries are the best substitutes due to their similar tartness. Raspberries can work for fresh applications.
Look for berries that are firm, translucent, and have a bright, consistent color. Avoid any that are shriveled or leaking.
Yes, the stems are woody and bitter. The easiest way to remove them is by pulling a fork down the length of the stem.
No, currants are relatively low in sugar compared to other fruits, containing about 7-8g per 100g serving.
Yes, they freeze very well. Freeze them on a baking sheet first so they don't clump together, then move to a freezer bag for up to a year.
No, dried Zante currants are actually small dried grapes (Black Corinth). Fresh red and white currants are true berries from the Ribes genus.
raw red and white currant is a versatile ingredient found in cuisines around the world. With 56 calories per 100g and 1.4 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, they are typically in season during the mid-to-late summer months, usually June through August.