Buying This Food
Look for: Plump, firm, well-colored currants. Gooseberries, which are members of the same
species as currants, should have a slight golden blush.
Avoid: Sticky packages of currants or berries, moldy fruit, or fruit with lots of stems and
leaves.
Storing This Food
Refrigerate ripe currants or gooseberries and use them within a day or so. Dried currants can
be stored at room temperature in an air- and moisture-proof package.
Preparing This Food
Wash fresh currants or gooseberries under cold running water, pull off stems and leaves, and
drain the berries.
What Happens When You Cook This Food
When fresh currants and gooseberries are heated, the water under the skin expands; if you
cook them long enough, the berries will eventually burst.
How Other Kinds of Processing Affect This Food
Canning. The heat of canning destroys vitamin C; canned gooseberries have only about
one-third the vitamin C of fresh gooseberries.
Medical Uses and/or Benefits
Adverse Effects Associated with This Food
Food/Drug Interactions
Currants