Whitecurrants: The Tiny Jewels of Summer (Yes, You Pick Them Yourself!)
Forget the supermarket. There’s a moment in the Dutch summer, usually in July, when the bushes at pluktuinen (pick-your-own farms) are absolutely dripping with translucent, pearl-like whitecurrants. These are the shy, elegant cousins of redcurrants—less tart, more honeyed, and almost too pretty to eat. Almost.
The Great Whitecurrant Hunt
Grab a shallow bowl (or a colander, you optimist) and head to the farm. Whitecurrants grow in neat, drooping clusters called “strigs.” The trick? Don’t pluck them one by one like a maniac. Instead, gently hold a cluster between your fingers and slide them off with your thumb. Ping, ping, ping—they’ll fall into your palm like a tiny hailstorm. It’s oddly satisfying.
Bring friends. Make it a competition (who can fill their bowl fastest without squishing any?). Let the kids shake the branches lightly—the ripe ones drop like nature’s confetti. And yes, you are allowed to eat a few on the spot. They’re sweet, floral, and have a tiny crunch. Just watch out for the little green stems; those are not a snack.
What to Do with Your Loot at Home
You’ll probably pick about a kilo before you realize you have more currants than you know what to do with. That’s fine—they freeze beautifully. But first, here’s how to enjoy them fresh.
Recipe 1: Whitecurrant & Elderflower Fool (No-Bake Dessert) This is summer in a glass. In a bowl, lightly crush 300 g whitecurrants with 2 tbsp sugar and a splash of elderflower cordial. Whip 300 ml heavy cream until soft peaks form, then gently fold in the currant mixture (leave it a little streaky). Spoon into glasses with a crumbled shortbread biscuit on top. Chill for 30 minutes. Eat outside.
Recipe 2: Simple Whitecurrant & Lemon Cake Cream 150 g butter with 150 g sugar, then add 2 eggs, the zest of 1 lemon, and 200 g self-rising flour. Fold in 200 g whitecurrants (keep a handful for topping). Pour into a lined loaf tin, scatter the reserved currants on top, and bake at 180°C for 40-45 minutes. The currants burst into little jammy pockets. Serve with tea. Or just stare at it.
Cocktail Recipe: Whitecurrant Spritz Because you deserve it. Muddle 50 g whitecurrants with a teaspoon of sugar in a glass. Add a shot of gin (or vodka), a squeeze of lime, and lots of ice. Top with prosecco or sparkling water. Stir once. The pale pink hue is ridiculous. Garnish with a sprig of mint if you’re fancy.
Tea Recipe (Yes, You Can Make It from the Leaves Too!) Don’t toss the leaves! Whitecurrant leaves have a subtle, blackcurrant-like aroma. After picking, rinse a handful of the healthiest leaves. Pour boiling water over them in a teapot, steep for 5 minutes, and strain. Add a teaspoon of honey. It’s a light, slightly grassy tea—very Dutch, very farm-to-cup.
Final Tip: Store your currants in the fridge, unwashed, in a open container. Wash only before using. And if you still have too many? Make whitecurrant jelly (clear, jewel-like, and perfect on toast). But honestly, the best use is just eating them straight from the bowl while standing in your kitchen, pretending you’re still at the farm.
Now go find your nearest pluktuin. The bushes are waiting.