In Season Now: Red Currants

The Jonker Van Tets variety of red currant, grown by The Applebarn in Abbotsford, BC

We’ve just heard through the VFM grapevine that The Applebarn will be bringing the first of this season’s red currants to the markets this weekend. But how, you may ask, do you eat them?

While very common in the UK and Europe, currants are largely unknown in North America and eclipsed by their popular berry cousins like raspberries, strawberries, and blueberries. The folks at BBC Good Food assure us that red currants can be eaten raw – as long as they are sprinkled with a bit of sugar – and are ideal for jams, jellies, and other types of preserves.

Red currants are also known for their sweet but tangy-tart flavour that lends itself well to cakes and muffins, and hold their shape in baking. Did we mention that they’re also high in vitamin C? Four times higher per gram than oranges, and so much more local. Get some in your shopping bag this weekend from The Applebarn at Trout Lake, Mount Pleasant, and Kitsilano markets.