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The white currant or whitecurrant is a group of cultivars of the red currant (Ribes rubrum), a species of flowering plant in the family Grossulariaceae, native to Europe. It is sometimes mislabelled as Ribes glandulosum , [ 3 ] [ 4 ] [ 5 ] called the "skunk currant" in the United States.
The white currant is also a cultivar of R. rubrum. [11] Although it is a sweeter and less pigmented variant of the redcurrant, not a separate botanical species, it is sometimes marketed with names such as R. sativum or R. silvestre, or sold as a different fruit. Currant bushes prefer partial to full sunlight and can grow in most types of soil. [11]
[3] From the 1920s the genus Ribes was federally restricted within the United States until the ban was lifted in 1966 due to increased resistance among both Ribes and Western white pine populations. [20] Red-flowering currant is shade tolerant but prefers sunny sites. It tolerates drought well, but prefers cool and moist conditions.
A currant is a dried Zante Black Corinth grape, the name being a corruption of the French raisin de Corinthe (Corinth grape). The names of the black and red currant, now more usually blackcurrant and redcurrant, two berries unrelated to grapes, are derived from this use. Some other fruits of similar appearance are also so named, for example ...
Ribes (/ ˈ r aɪ b iː z /) [5] is a genus of about 200 known species of flowering plants, most of them native to the temperate regions of the Northern Hemisphere. [2] The species may be known as various kinds of currants, such as redcurrants, blackcurrants, and whitecurrants, or as gooseberries, and some are cultivated for their edible fruit or as ornamental plants.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Inside there are minute white or pinkish petals, five stamens, and two protruding green styles. The fruit is a rather tasteless orange-red berry [4] up to 1 cm (3 ⁄ 8 in) wide, with a characteristically long, dried flower remnant at the end. [5] The plant is aromatic, with a spicy scent. [5]
The berries are edible. [4] Alaska Natives eat them raw and make them into jam and jellies. [10] Eskimos eat the berries [11] and the Inupiat eat them raw or cooked, mix them with other berries which are used to make a traditional dessert.