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Ribes rubrum (albino cultivar)
White currant is a delicate, antioxidant-rich berry known for its translucent white to pale golden berries, mild sweetness, and refreshing acidity. A naturally occurring albino variety of red currant, white currant offers exceptional vitamin C (48% DV per 100g), valuable polyphenols, and hydration-supporting minerals with very low calorie density. At just 56 calories per 100g with excellent fiber (14% DV), white currants support immune health, digestion, cardiovascular wellness, and skin vitality. Their subtle flavor and elegant appearance make white currants prized in gourmet cuisine, wellness nutrition, and antioxidant-focused diets worldwide.
Sustainability insights
White currant cultivation supports small-scale and local European farms.
Explore White Currant in stunning detail

White Currant - Main View
Europe and Western Asia
Each variety offers unique flavors, textures, and culinary applications
Keep your fruit fresh and delicious for longer
Choose firm, translucent berries without browning
Look for intact clusters with plump berries
Avoid shriveled or leaking fruits
Discover delicious possibilities
White currant allergies are extremely rare.
Wash thoroughly before use or choose organic berries.
Surprising trivia you'll love!
White currants are albino versions of red currants
White currants offer similar vitamin C and fiber benefits but are milder in flavor and acidity, making them easier to digest for some individuals.
Low when locally sourced during peak season.
Moderate water needs compared to other fruits.
Locally grown currants have significantly lower environmental impact.
Per 100g
Per 100g
Nutrition breakdown for one serving
White currants are a naturally occurring albino form of red currants (Ribes rubrum) cultivated in Europe for centuries. Valued historically in French and Northern European gardens, white currants were favored for their milder flavor, lower acidity, and ornamental beauty. They have long been used in preserves, desserts, and medicinal preparations for digestive and immune health.
Late June–August
Select berries with mild fresh aroma
Refrigerate immediately after purchase
Store unwashed in breathable container
Wash only before use
Consume within a few days for best quality
Preserve freshness for months
Freeze berries in single layer before storing
They are naturally sweeter and less acidic than red currants
Popular in French gourmet desserts
Often used as edible garnishes due to their translucent look
Rarely found in commercial supermarkets
Yes, their high vitamin C and antioxidant content strongly support immune health.
Frozen currants last up to 6 months
Use frozen berries in smoothies and baking
No need to thaw for cooking applications
Label frozen items with the date to track freshness. Most fruits maintain quality for 2-3 months when properly frozen. For best results, use airtight containers or freezer bags to prevent freezer burn.