Whitecurrants: The Tiny Jewels of Summer (Yes, You Pick Them Yourself!)

Forget the supermarket. There’s a moment in the Dutch summer, from mid-June to late July, when the bushes at pluktuinen (pick-your-own farms) are absolutely dripping with translucent, pearl-like whitecurrants. These are the shy, elegant cousins of redcurrants—milder and less acidic, and almost too pretty to eat. Almost.

The Great Whitecurrant Hunt

Grab a shallow bowl or tray and head to the farm. Whitecurrants grow in neat, drooping clusters called “strigs.” The trick? Don’t pluck them one by one. Instead, gently pull or snip off the whole cluster at the top of its stem, without squeezing the berries. Ripe clusters are plump, translucent and pale yellow-white, and come away easily. Leave green clusters on the bush, and skip berries that are soft, wrinkled or turning brown. The berries are delicate, so don’t pile them up too high.

Bring friends. Make it a competition (who can fill their bowl fastest without squishing any?). And yes, you are allowed to eat a few on the spot. They’re sweet-tart, floral, and have a tiny crunch. Just watch out for the little green stems; those are not a snack.

What to Do with Your Loot at Home

You’ll probably pick about a kilo before you realize you have more currants than you know what to do with. That’s fine—they freeze beautifully: spread them on a tray to freeze, then transfer to a bag. But first, here’s how to enjoy them fresh.

Recipe 1: Whitecurrant & Elderflower Fool (No-Bake Dessert) This is summer in a glass. In a bowl, lightly crush 300 g whitecurrants with 2 tbsp sugar and a splash of elderflower cordial. Whip 300 ml heavy cream until soft peaks form, then gently fold in the currant mixture (leave it a little streaky). Spoon into glasses with a crumbled shortbread biscuit on top. Chill for 30 minutes. Eat outside.

Recipe 2: Simple Whitecurrant & Lemon Cake Cream 150 g butter with 150 g sugar, then add 2 eggs, the zest of 1 lemon, and 200 g self-rising flour. Fold in 200 g whitecurrants (keep a handful for topping). Pour into a lined loaf tin, scatter the reserved currants on top, and bake at 180°C for 40-45 minutes. The currants burst into little jammy pockets. Serve with tea.

Tea Recipe (Yes, You Can Make It from the Leaves Too!) Don’t toss the leaves! Whitecurrant leaves have a subtle, blackcurrant-like aroma. After picking, rinse a handful of the healthiest leaves. Pour boiling water over them in a teapot, steep for 5 minutes, and strain. Add a teaspoon of honey. It’s a light, slightly grassy tea.

Final Tip: Store your currants in the fridge, unwashed, in a perforated bag or shallow container, and eat them within 3–5 days. Wash only before using. And if you still have too many? Make whitecurrant jelly (clear, jewel-like, and perfect on toast). But honestly, the best use is just eating them straight from the bowl while standing in your kitchen.

Now go find your nearest pluktuin. The bushes are waiting.