Black Currants are rarely eaten raw as their taste is considered sour. They are small and shiny with a thick firm skin containing a soft flesh made up of edible seeds. Red Currants are much more delicate than their black counterpart and so are harvested in bunches. The taste is similar to blackcurrant, but is sweet enough to be enjoyed raw. White Currants, a varient of the red variety, are also available and have the sweetest taste.
Available throughout the year