Pick Your Own Blackcurrants in the Netherlands

There’s something wonderfully satisfying about wandering through a Dutch fruit field on a summer morning, basket in hand, and spotting those matte, purple-black jewels nestled among the leaves. Blackcurrants are a true summer treasure, ripening from mid-July to early August, and picking them yourself is an experience that turns a simple berry into a memory. Grab your friends, the kids, or just your own sunhat, and head to one of the “pluktuinen” (pick-your-own farms) scattered across the countryside.

The Art of the Pick

Don’t be shy—get right in there. Blackcurrants grow on shrubs in loose, drooping clusters, like tiny grape bunches, so you can gently roll the ripe berries off the cluster with your fingers and let them fall into your palm. Don’t tug hard, or you’ll damage the bush. They’re ready when they’re deep purple-black, yield slightly to a soft squeeze and come off easily. The unripe ones will be green or red and taste sour, so leave those for next week. Pro tip: wear dark clothes, because one rogue berry will stain your favourite white T-shirt faster than you can say “oops.” And bring a shallow container—these little guys bruise easily, and you don’t want a blackcurrant jam at the bottom of your basket before you even leave the field.

Kids love the hunt, and there’s a real joy in the “ping” sound each berry makes as it hits the bucket. Race to see who can fill their punnet first, or just take it slow, chatting between rows. By the end, your fingers will be stained purple, and you’ll have more berries than you know what to do with.

What to Do with Your Bounty

Once home, put them unwashed in a closed container in the fridge, where they keep for five to seven days; rinse them gently just before use. To freeze, spread them on a tray first and bag them once frozen. Blackcurrants are incredibly versatile, but they’re also tart—so sugar is your friend. Here are a few ways to use them up:

For the Kitchen: Two Cooking Recipes

1. Simple Blackcurrant Coulis (Sauce)

Perfect over ice cream, pancakes, or yoghurt.

  • 500g blackcurrants
  • 100g sugar (or to taste)
  • 2 tbsp water

In a saucepan, combine all ingredients. Cook over medium heat, stirring occasionally, until the berries burst and release their juice—about 10 minutes. Mash lightly with a fork or blend for a smooth sauce. Strain out seeds if you like, or leave them for texture. Let cool. Drizzle over cheesecake, panna cotta, or morning porridge.

2. Blackcurrant Crumble

A classic Dutch kruimeltaart vibe, but even easier.

  • 500g blackcurrants
  • 100g sugar
  • 1 tbsp cornflour
  • For the crumble: 150g flour, 100g cold butter (cubed), 80g brown sugar, 50g oats

Mix the blackcurrants with sugar and cornflour, then tip into a baking dish. Rub the butter into flour, sugar, and oats until crumbly. Sprinkle over the fruit. Bake at 180°C for 35-40 minutes until bubbling and golden. Serve with custard or vanilla ice cream—and prepare for seconds.

For the Tea Lover: One Herbal Tea Recipe

Blackcurrant Leaf Tea (Caffeine-Free & Fragrant)

You might not know this, but the leaves are just as lovely as the berries!

  • A handful of fresh blackcurrant leaves (washed)
  • 500ml boiling water
  • Honey or sugar to taste

Place the leaves in a teapot or heatproof jug, pour over the boiling water, and steep for 5–7 minutes. Strain into cups. The tea has a delicate, slightly earthy flavour with a hint of blackcurrant essence. Stir in honey for a soothing afternoon break. For an iced version, let it cool, pour over ice, and add a slice of lemon.

For the Home: Decoration Ideas

Their deep colour and elegant clusters make blackcurrants a star on a party table. Try:

  • Berry-filled vases: Fill a clear glass vase with blackcurrant sprigs (stems and all) mixed with fresh mint or eucalyptus for a rustic centerpiece.

So go on—find a farm, pick a punnet, and stain your fingers purple. You won’t regret it.