Picking whitecurrants in the Netherlands is a sunny, hands-on way to spend a day outdoors. The bushes are heavy with clusters of pearl-like berries, and the fun is in the hunt for the ripest ones—plump, slightly translucent, and sweet-tart. It’s even better with friends or family, turning it into a playful competition to see who can fill their basket fastest. The leaves rustle as you work, and the scent of fresh fruit lingers in the air.
Once home, rinse the whitecurrants and let their flavor shine. They’re perfect for:
- Fresh eating: Toss them into yogurt, sprinkle over pancakes, or fold into a summer salad with goat cheese and mint.
- Preserves: Simmer with sugar and a splash of lemon for a tangy jam.
- Baking: Stir into muffin batter or press into a buttery tart shell before pouring over a custard mix.
For something savory, try a whitecurrant glaze for roasted chicken: Simmer 1 cup whitecurrants with 2 tbsp honey, 1 tbsp balsamic vinegar, and a pinch of salt until syrupy. Brush over the chicken in the last 10 minutes of roasting.
Or whip up a whitecurrant spritzer: Muddle a handful of berries with basil, add ice, 60ml gin, and top with soda water. Stir gently and garnish with a berry skewer.
If you’re feeling cozy, steep a few crushed whitecurrants in hot water with a sprig of thyme for a subtly fruity herbal tea.
For decoration, scatter whitecurrants across a tablescape—floating in shallow bowls of water with candles or tucked into napkin rings for a fresh, seasonal touch. Their pale glow adds a quiet charm.