Currant, Pink Champagne
Ribes rubrum 'Pink champagne'
Small plug plant at sale
Sourced from MA
Tasty, pink fruit. Mildew resistant.
Recommended Spacing (ft) 4 - 6 Mature Width (ft) 3 Mature Weight (ft) 4 Pollination Needs Self-fertile, yield increases with multiple Bloom Time Spring Ripens/Harvest July Soil pH 6.0 - 6.5 Soil Type High organic content Soil Moisture Well-drained Sun Preference Full Sun, Partial Shade Taste Sweet Texture Firm
Currants come in a few colors: black, champagne/white and red.
Currants are popular in Europe and their historical cultivation is traced back to Dutch origin. Publications date back to the early 1800s. There is also a variety native to the United States, so most cultivated species perform well here.
When eaten fresh, they are mildly tart and flavorful, like sour sugar candy. The fruits last well in the fridge. When placed in the freezer for a little while they are easily destemmed for making into preserves.
This is the tastiest currant on the market for fresh eating! Pink Champagne currant is a vigorous upright bush, free of leaf diseases, with a beautiful translucent pink fruit. Pink Champagne is easy to grow, produces fruit of high quality and good flavor.
This plant will grow as a bush and may reach up to about 4' in height. Expect fruit in 1-3 years. Multiple plants will help with fertilization and increased yield.
Recommend a soil pH level of 6.0-6.5 for currant plants. Currant plants bear fruit 1 year after planting.
Easy to grow! Currants are hardy and fairly low maintenance, they can bear fruit with minimal pruning, irrigation, and fertilizer. A slow-release blood meal or alfalfa meal in spring will help. Avoid using high-nitrogen liquid fertilizers. Currants can be susceptible to mites and aphids. Pruning should be performed in late winter.
Ribes rubrum is an alternate host for White Pine Blister Rust. If you see any evidence of this disease, please contact a University Extension Agency. See Resources below.
Evolution of Cultivated Currants, Chatham Apples NY
There's an intriguing reason why 99.9% of Americans have never tasted blackcurrant but Europeans love it (White Pine Blister Rust), Insider
Ribes Regulations in New England, UMass Extension