Currants come in three colours: red, white and black. Eastern European in origin, each has a distinct flavour and can be used in different contexts. Currants are an old-fashioned fruit that is making a comeback. Historically used to make jellies and sauces for puddings, currants are becoming increasingly popular in salad dressings, tarts and winemaking. Currants are also used more and more in health-conscious diets, as they are high in Vitamin C. Black currants have four times the Vitamin C of an equivalent serving of oranges.

Judging the quality and ripeness of currants is easy. No matter what variety, currants should be shiny and very round. Avoid scorched or wrinkled looking berries - they are past their prime. Red currants should be a very vibrant red - never orange or pink. White currants should be creamy in colour, while black currants should be very dark purple of black. Any greenish tinge means these berries are not yet ripe.