Blanke rips – Kvit Hollandsk

Whitecurrant – White Dutch

This is probably the least familiar colour variation of the currant, and people seeing whitecurrants for the first time often expect them to taste completely different from the red ones.

But at the risk of entering the great Norwegian debate about whether yellow cheese is simply yellow cheese:

A currant is a currant. :D

There are many different currant varieties with their own characteristics, of course, but colour alone doesn't necessarily mean a fundamentally different flavour. The white variety we grow is White Dutch, an old variety capable of producing enormous quantities of pale, almost translucent berries.

And when we say productive, we mean it.

The bushes can become loaded with long strings of clear currants, offering exactly what you expect from a proper currant: fresh, intensely tart and packed with that unmistakable currant flavour.

They just look a little different.

The main problem arrives when the weather decides to become properly West Norwegian. Ripe currants don't particularly appreciate heavy rain, and prolonged wet weather can quickly damage the berries and turn a promising crop into something considerably less impressive.

But if we get them perfectly ripe and safely into the kitchen, Morellmannen knows exactly what to do with them.

Currants. Sugar. Cold milk.

My favourite dessert. That's all it takes to win me over.

And if anyone still insists that whitecurrants aren't proper currants?

A currant is a currant. :D

- White Dutch – an unusual and relatively little-known whitecurrant
- Pale, almost translucent berries
- Exceptionally productive with enormous yields
- Fresh, intensely tart and classic currant flavour
- The colour is different – but a currant is still a currant
- Ripe berries can quickly suffer in prolonged rain
- Attractive long strings of berries
- Currants, sugar and milk – Morellmannen's favourite dessert