Pick Your Own Blackcurrants in the Netherlands

There’s something wonderfully satisfying about wandering through a Dutch fruit field on a sunny afternoon, basket in hand, and spotting those glossy, dark purple jewels nestled among the leaves. Blackcurrants are a true summer treasure, and picking them yourself is an experience that turns a simple berry into a memory. Grab your friends, the kids, or just your own sunhat, and head to one of the many “pluktuinen” (pick-your-own farms) scattered across the countryside.

The Art of the Pick

Don’t be shy—get right in there. Blackcurrants grow in clusters, like tiny grape bunches, so you can run your hand gently along the stem and let the ripe ones fall into your palm. They’re ready when they’re deep, dark, almost black, and yield slightly to a soft squeeze. The unripe ones will be green or red and taste sour, so leave those for next week. Pro tip: wear dark clothes, because one rogue berry will stain your favourite white T-shirt faster than you can say “oops.” And bring a shallow container—these little guys are delicate, and you don’t want a blackcurrant jam at the bottom of your basket before you even leave the field.

Kids love the hunt, and there’s a real joy in the “ping” sound each berry makes as it hits the bucket. Race to see who can fill their punnet first, or just take it slow, chatting between rows. By the end, your fingers will be stained purple (a badge of honour), and you’ll have more berries than you know what to do with.

What to Do with Your Bounty

Once home, rinse them gently and spread them out to dry. Blackcurrants are incredibly versatile, but they’re also tart—so sugar is your friend. Here are a few ways to use them up:

For the Kitchen: Two Cooking Recipes

1. Simple Blackcurrant Coulis (Sauce)

Perfect over ice cream, pancakes, or yoghurt.

  • 500g blackcurrants
  • 100g sugar (or to taste)
  • 2 tbsp water

In a saucepan, combine all ingredients. Cook over medium heat, stirring occasionally, until the berries burst and release their juice—about 10 minutes. Mash lightly with a fork or blend for a smooth sauce. Strain out seeds if you like, or leave them for texture. Let cool. Drizzle over cheesecake, panna cotta, or morning porridge.

2. Blackcurrant Crumble

A classic Dutch kruimeltaart vibe, but even easier.

  • 500g blackcurrants
  • 100g sugar
  • 1 tbsp cornflour
  • For the crumble: 150g flour, 100g cold butter (cubed), 80g brown sugar, 50g oats

Mix the blackcurrants with sugar and cornflour, then tip into a baking dish. Rub the butter into flour, sugar, and oats until crumbly. Sprinkle over the fruit. Bake at 180°C for 35-40 minutes until bubbling and golden. Serve with custard or vanilla ice cream—and prepare for seconds.

For the Drinks Cabinet: One Cocktail Recipe

Blackcurrant & Gin Fizz

A bright, purple-hued cocktail that’s dangerously easy to drink.

  • 50ml gin
  • 30ml fresh blackcurrant juice (muddle 100g blackcurrants with 1 tbsp sugar, then strain)
  • 20ml fresh lemon juice
  • 10ml simple syrup (optional, if you like it sweet)
  • Soda water
  • Ice
  • A few whole blackcurrants and a mint sprig to garnish

Shake the gin, blackcurrant juice, lemon juice, and syrup with ice. Strain into a glass filled with ice. Top with soda water, stir gently, and garnish with berries and mint. Perfect for a summer evening on the patio.

For the Tea Lover: One Herbal Tea Recipe

Blackcurrant Leaf Tea (Caffeine-Free & Fragrant)

You might not know this, but the leaves are just as lovely as the berries!

  • A handful of fresh blackcurrant leaves (washed)
  • 500ml boiling water
  • Honey or sugar to taste

Place the leaves in a teapot or heatproof jug, pour over the boiling water, and steep for 5–7 minutes. Strain into cups. The tea has a delicate, slightly earthy flavour with a hint of blackcurrant essence. Stir in honey for a soothing afternoon break. For an iced version, let it cool, pour over ice, and add a slice of lemon.

For the Home: Decoration Ideas (If You Want to Use Them Like Flowers)

Even though blackcurrants are fruit, you can absolutely use them decoratively. Their deep colour and elegant clusters make them a star in the kitchen or on a party table. Try:

  • Berry-filled vases: Fill a clear glass vase with blackcurrant sprigs (stems and all) mixed with fresh mint or eucalyptus for a rustic, edible centerpiece.
  • Floating bowls: Drop a handful of loose berries into a shallow bowl of water, add a floating candle, and watch the light catch those glossy skins.
  • Garland them: Thread fresh blackcurrant clusters onto thin wire or string to make a natural, edible garland for a summer party or mantelpiece. They’ll last a day or two, but they smell fantastic.

So go on—find a farm, pick a punnet, and stain your fingers purple. You won’t regret it.