What Are Fresh Black Currants? Not Dried Currants and Not Raisins.

Fresh black currants from Pudwill Berry Farms in Nipomo, CA.

What comes to mind when you hear the word "currant"? Raisins? Scones? The Brits? It's a confusing matter. So after purchasing a basket of fresh black currants at the Little Italy Mercato a couple of weeks ago, I did some sleuthing on the internet. Here's what I have learned about the differences between fresh black currants, dried black currants, and raisins.

Fresh black currants are small, round, glossy, black berries that pack a tart punch. They are related to red currants, white currants, and gooseberries; they are NOT grapes.

Dried black currants, also called Zante currants, are dried Corinth grapes, so technically they are raisins. With their black, wrinkly skins and sweet flavor, they look, smell, and taste just like traditional raisins.

Raisins are dried grapes, usually green Thompson grapes whose color darkens when dried. Similar to dried currants, raisins are shriveled, chewy, sweet, and fragrant.


Fresh black currants and boysenberries from Pudwill Berry Farms in Nipomo, CA.


Where can you buy fresh black currants? In cool, rainy places such as the UK. In the US, the Pacific Northwest and northern California grow fresh currants which can be found at farmers' markets and organic markets. They're also sometimes found in the freezer section of organic and specialty markets.

How do you cook with fresh black currants? Fresh black currants are most often used  to make jams and jellies, ice cream and sorbet, schnapps, and pies. They're also delicious in baked goods such as scones, muffins, and cakes. Fresh black currants have a savory side too: they make a tangy sauce for meats such as chicken, pork, and lamb and can be tossed into salads. If you have a recipe calling for fresh black currants and can't find them, then blackberries and gooseberries make good substitutes.

What are the health benefits of fresh black currants? Fresh black currants are high in vitamin C and potassium. They're also are rich, little nuggets of antioxidants (2X the antioxidants of blueberries!) which help reduce inflammation and may help lower your risk of cancer.

Now it's time to get cooking with fresh black currants, so check out the tempting list of recipes below.


Greek Yogurt, Fresh Fig, and Black Currant Parfaits from Food Blogga

Read more about fresh black currants:
"A Tart Berry Reintroduces Itself" from the NYT
Fresh Black Currants information page from Specialty Produce in San Diego 

Black currant Savory recipes:
Black Currant Chicken recipe from Anne's Food
Lamb Chops with Black Currant BBQ Sauce recipe from Suzi's Blog

Black currant sweet recipes:
Black Currant Sorbet recipe from NYT
Blackcurrant Pie recipe from Bron Marshall
Black Currant Scones recipe from Local Kitchen
Red and Black Currant Parfaits recipe from Country Living
Black Currant Schnapps recipe from Danish Schnapps Recipes
Blackcurrant Swirl Cheesecake recipe from Good Food Channel
Black Currant and Orange Sour Cream Coffee Cake recipe from Epicurean
Apricot Almond Tart with Black Currants and Lavender Syrup from Vegalicious Recipes

Seduced By Greek Yogurt, Fresh Fig, and Black Currant Parfaits

Oscar Wilde said, "I can resist everything but temptation." I think he had fresh figs in mind when he said that.

Consider this: Yesterday morning at the Hillcrest farmers' market, I spotted close to a dozen people eating fresh figs as they shopped. That's because everything about fresh figs is irresistible -- their pleasingly plump stature, their velvet skin splitting with ripeness, their ambrosial pink flesh.


Fresh Calmyrna figs grown in San Diego County. 

Despite fresh figs' high price tag, usually $4-6 per pound, San Diego shoppers couldn't get enough of them, including me. I also can't get enough of these simple, no-bake Greek Yogurt, Fresh Fig, and Black Currant Parfaits. This dessert proves that opposites attract -- sweet figs and tart black currants, syrupy honey and spicy cinnamon, and earthy rosemary and tangy lemon zest are enfolded in luscious, creamy Greek yogurt.

I just know Oscar Wilde wouldn't have been able to resist them either.


Black Mission figs grown in LA County.

Greek Yogurt, Fresh Fig, and Black Currant Parfaits
Makes 2 servings
Printable recipe.

2 tablespoons honey
A couple of pinches of cinnamon

A couple of pinches of salt

A couple of pinches of lemon zest

1/2 teaspoon chopped fresh rosemary

2 cups non-fat Greek yogurt
6 fresh figs, quartered
1/2 cup fresh black currants*
1 tablespoon pistachios

1. Heat honey, cinnamon, salt, lemon zest, and rosemary either in the microwave or on the stovetop until warm and smooth. Remove from heat.

2. Use two cocktail or other pretty glasses to assemble parfaits. Start with yogurt at the base. Then top with fig pieces, currants, pistachios, and honey sauce. Repeat. Eat. Make again tomorrow.

*Note: Black currants are small, round berries with a glossy black skin and tart flesh. They're available at farmers' markets and organic markets. If you can't find them, blackberries make a good substitute. Dried black currants are more widely available, but their flavor and texture is sweeter like a raisin.


Fresh black currants grown in LA County.

Here are more fresh fig recipes you might enjoy:
Vanilla Bean Fig Cupcakes recipe from Dessert First 

Fresh Fig Bread Pudding recipe from Circle B Kitchen
Fresh Fig and Banana Milkshake recipe from Pinch My Salt

Dorie Greenspan's Fig Cake for Fall recipe from Food Blogga
Dessert Risotto with Wine-Poached Figs recipe from Food Blogga
Fresh Fig, Ricotta, and Honey Breakfast Crostini recipe from Food Blogga

Fresh Fig, Walnut, and Rosemary Upside-Down Cake recipe from Food Blogga
Figs Poached in Port and Thyme over Creamy Yogurt Cheese recipe from Christine Cooks