Red Currants are beautiful, shiny, tiny berries. Pronounced KUR-uhnt, these scarlet jewels deliver an instant tart-sweet taste. Food historians document that by the middle of the 14th century, currants were a big part of English cuisine, and soon spread to France and Germany. English settlers are credited for introducing currants to the Massachusetts Bay Colony in the 1690’s. Winter-hardy, currants can grow in many climates and are able to flourish in moist to wet well-drained soil and partial shade. The delicate fruit is picked in clusters to avoid damage. High in fiber and a good source of potassium, currants are low in sodium, cholesterol-free and one cup is about 63 calories. They make a perfect snack and are great as a baking ingredient, and Red Currants can often be substituted for champagne grapes. Available in the spring and summer, enjoy them out of hand or as a topping for ice cream and yogurt. To store, refrigerate between paper towels up to three days, but use promptly after purchase for optimum quality.