Origin: Redcurrants originally come from north-eastern Europe and north-western Asia. They are cultivated in all countries of the temperate and cold zones of the northern and southern hemispheres.

Fruit: Redcurrants grow on deciduous shrubs of 1-2 m and bald in winter. There are pendulous racemes with berries of 5-10 mm that are round and smooth and have a red or dark red colour.  

Taste: The taste is sour and acidulous.  

Maturity: from the beginning of June to the end of August.

Recommendations: Redcurrants are not suitable for storage.
After having washed the single berries, redcurrants are an acidulous and refreshing fruit popular for raw consumption. Redcurrants can be used in many different ways: compote, jam, jelly, ice-cream, sherbets, cake toppings, Cumberland sauce and juice.

Origin: Blackcurrants originally come from Central and Eastern Europe as well as from some Asian countries.

Fruit: Blackcurrants are the fruits of an up to 2 m high bush. The berries of 5-10 mm have a violet-black colour because of the high anthocyanin content in the skin of the berries.  

Taste: These small berries have a sweet-acidulous taste.

Maturity: from July to August.

Recommendations: Blackcurrants can’t be stored for a long time.  
Milder varieties are suitable for raw consumption, e.g. in junkets or puddings. Furthermore, blackcurrants are ideal for preparing delicious jams and jellies.