Ready for a little taste of summer? Forget the supermarket aisles. This season, grab a basket and head to one of the Netherlands’ many “pluktuinen” (pick-your-own farms) for a bucketload of redcurrants. These tiny, jewel-like berries are a tart, tangy treat, and picking them yourself is half the fun. It’s the perfect excuse to get out of town with friends or family—just be warned: the little bushes are low, so prepare to do a bit of a berry-hunting crouch, and expect a few friendly arguments over who gets the sun-ripest cluster.

The Hunt: Selecting & Picking Redcurrants grow in elegant, dangling clusters (called “strigs”). The goal is to find those that are a deep, translucent ruby red. Avoid any that are still green or pale—they’re not ready yet and will pucker your cheeks something fierce. The ripe ones will practically fall into your hand with the gentlest tug. Don’t be shy about tasting one as you go (it’s a perk of the farm!). The trick is to harvest the whole cluster, not individual berries, to save time. Tip: bring scissors, as a quick snip of the stem is way easier than trying to strip each berry off in the field.

Once You’re Home: What to Do with the Loot? Redcurrants have a short shelf life and a big personality. They are naturally high in pectin, which makes them dream jam material. But they can also star in sweet tarts, as a sharp sauce for game or lamb, or simply frozen to sprinkle into yoghurts all winter long. First things first: rinse them gently, then strip the berries off their stems with a fork (it’s oddly satisfying). Below are two ways to put that haul to good use.

Recipe 1: Speedy Redcurrant Jam The easiest way to capture summer’s tang.

  • 1 kg redcurrants (stripped)
  • 800 g granulated sugar
  • Splash of lemon juice
  1. Put the berries and 2 tbsp water in a heavy pot. Simmer gently for 5 minutes until they burst and get mushy.
  2. Add the sugar and lemon juice, stir well. Bring to a rolling boil—watch it closely, it can foam over!
  3. Boil for about 8-10 minutes, stirring. Test for the setting point: drop a small blob on a cold plate; if it wrinkles when you push it, it’s done.
  4. Pour into sterilized jars, seal, and listen for that satisfying “pop” as they cool.

Recipe 2: Redcurrant & Almond Frangipane Tart A showstopper that balances sweet nuttiness with tart fruit.

  • 1 sheet of shortcrust pastry (or make your own)
  • 150 g softened butter
  • 150 g caster sugar
  • 150 g ground almonds
  • 2 eggs
  • 300 g redcurrants (left on their little clusters for a fancy look)
  1. Pre-bake the pastry in a tart tin at 180°C for 10 minutes.
  2. Beat butter and sugar until fluffy, then beat in eggs one at a time, then fold in almonds to make a frangipane cream.
  3. Spread frangipane into the pastry shell. Gently press the currant clusters (still on their stems) into the cream in a pretty pattern.
  4. Bake for 25-30 minutes until the frangipane is golden and set. Serve warm with crème fraîche.

Cocktail: The Currant Cure Redcurrants are natural star in a sharp, bright cocktail.

  • Handful of redcurrants (about 2 tbsp)
  • 50 ml gin
  • 20 ml fresh lime juice
  • 15 ml simple syrup (or honey syrup)
  • Soda water
  • Ice
  1. Muddle the redcurrants in a shaker with the lime juice and simple syrup.
  2. Add the gin and a handful of ice. Shake vigorously for 10 seconds.
  3. Double-strain into a chilled highball glass filled with fresh ice.
  4. Top with soda water and garnish with a small cluster of redcurrants on the rim. Cheers!