Currant, Rovada Red

Currants come in a few colors: black, champagne/white and red. 

Currants are popular and 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 a 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. 

 

Red currants are popular for the fruit size and abundance. Currants are around the size of pomegranate arils, except they are spherical rather than oval shaped.  

 

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 fertilization and increased yield. 

 

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 Extention 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