Oh, the humble blackcurrant! These little dark jewels, often overlooked, are a true delight to discover, especially when you can pluck them fresh from the bush on one of the charming “pluktuinen” (pick-your-own gardens) dotted across the picturesque Dutch landscape.

The Joy of the Blackcurrant Hunt

Imagine a bright, sunny afternoon in the Netherlands. You’re wandering through rows of lush green bushes, the air perfumed with the sweet, earthy scent of ripening fruit. That’s the magic of a blackcurrant picking adventure! Whether you’re flying solo, enjoying a peaceful communion with nature, or bringing along friends and family for a lively outing, there’s a unique pleasure in gently separating those glossy, dark berries from their stems.

For solo pickers, it’s a meditative experience – a quiet rhythm of reach, pluck, and drop, occasionally popping a perfectly ripe berry into your mouth for a burst of tart-sweet deliciousness. With friends, it transforms into a cheerful competition: “Who found the biggest cluster?” or “Mine are sweeter!” Laughter echoes amongst the leaves, hands turn a charming shade of purple, and every basket filled feels like a small triumph. Kids, with their boundless energy, turn it into a treasure hunt, squealing with delight as they uncover hidden clusters. It’s more than just gathering fruit; it’s about connecting with the land, enjoying simple pleasures, and creating wonderful, sticky memories. You leave not just with a bounty of berries, but with a lighter heart and a renewed sense of wholesome fun.

Bringing Your Blackcurrant Bounty Home

Once your baskets are brimming and your fingers are gloriously stained, it’s time to head home and unleash the incredible versatility of these little powerhouses!

Cooking Recipes:

  1. Classic Blackcurrant Jam (Dutch Style!) Nothing beats homemade jam, and blackcurrants make for a deeply flavoured, vibrant one.

    • Ingredients:
      • 1 kg fresh blackcurrants (stalks removed)
      • 1 kg granulated sugar (or less, to taste, if you prefer it tarter)
      • Juice of 1 lemon
    • Instructions:
      1. Wash the blackcurrants thoroughly. Place them in a large, heavy-bottomed pot.
      2. Add the lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, until the berries burst and release their juices (about 10-15 minutes).
      3. Stir in the sugar until completely dissolved. Increase the heat and bring the mixture to a rolling boil.
      4. Boil hard for 5-10 minutes, stirring occasionally, until the jam reaches its setting point. (To test, place a spoonful on a cold plate, wait 30 seconds, then push it with your finger – if it wrinkles, it’s ready!).
      5. Carefully spoon the hot jam into sterilized jars, seal, and allow to cool. Perfect on a slice of Dutch “ontbijtkoek” (gingerbread) or with a dollop of yogurt!

  2. Zesty Blackcurrant & Almond Crumble A warming, comforting dessert that highlights the blackcurrants’ tartness beautifully.

    • Ingredients:
      • For the filling: 500g fresh blackcurrants, 2 apples (peeled, cored, diced), 100g granulated sugar, 1 tbsp cornflour, zest of 1 orange.
      • For the crumble topping: 150g plain flour, 50g ground almonds, 100g cold butter (cubed), 75g demerara sugar, a pinch of salt.
    • Instructions:
      1. Preheat oven to 180°C (350°F).
      2. For the filling: In a bowl, gently mix the blackcurrants, apples, sugar, cornflour, and orange zest. Pour into an ovenproof dish.
      3. For the crumble: In another bowl, combine the flour, ground almonds, and salt. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the demerara sugar.
      4. Sprinkle the crumble topping evenly over the fruit mixture.
      5. Bake for 30-40 minutes, or until the topping is golden brown and the fruit filling is bubbling. Serve warm with vanilla ice cream, custard, or a dollop of crème fraîche.

Herb Tea:

  • Soothing Blackcurrant Berry & Leaf Infusion: Don’t discard those leaves! Blackcurrant leaves are packed with flavour and nutrients.
    • Ingredients: A handful of fresh blackcurrant berries, 3-4 young, tender blackcurrant leaves (if you picked them!), hot water, honey or a slice of lemon (optional).
    • Instructions: Gently bruise the berries and leaves (if using) in the bottom of your mug to release their aromas. Pour over hot (not boiling) water. Let steep for 5-7 minutes. Strain if desired, and sweeten with honey or add a lemon slice for extra zing. A wonderfully refreshing and vitamin-rich drink!

Cocktail Recipe:

  • Dutch Blackcurrant Gin Smash: A vibrant, fruity cocktail that’s perfect for a summer evening.
    • Ingredients:
      • 50ml Dutch Gin (e.g., Bols Genever or a craft Dutch gin)
      • 30ml fresh blackcurrants (muddled)
      • 20ml fresh lime juice
      • 15ml simple syrup (equal parts sugar and water, heated until dissolved, then cooled)
      • A few fresh mint leaves
      • Soda water or tonic water, to top
      • Garnish: extra blackcurrants and a mint sprig
    • Instructions:
      1. In a cocktail shaker, gently muddle the blackcurrants and mint leaves to release their juices and aromas.
      2. Add the gin, lime juice, and simple syrup to the shaker.
      3. Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.
      4. Strain the mixture into an ice-filled highball or rocks glass.
      5. Top with soda water or tonic water.
      6. Garnish with a few fresh blackcurrants and a sprig of mint. Sip and enjoy the fruity, herbaceous bliss!

So next time you’re in the Netherlands, keep an eye out for those charming “pluktuinen.” A day spent picking blackcurrants isn’t just a treat for your taste buds, it’s a joyful embrace of nature’s bounty and a delightful adventure for all ages!