I have a special place in my heart for currant tomatoes. They’re wild and free-growing. They are quite literally their own species (Lycopersicon pimpinellifolium). Naughty, unruly, and rebellious, they will blanket the garden in a webbing of lace-like foliage if you turn your attention away for even a moment. They are out of control and promiscuous. They readily cross-pollinate with other tomatoes in the garden, spreading their genes where you don’t want them. And once they get started, they never seem to stop producing legions of the tiniest, pop-in-your-mouth fruit.
They are too much, and yet I always go back for more.
Of all of the currants I have grown, ‘White Currant’ is the one that I have decided I can no longer live without. The pale, cream coloured fruit is sweet and a little bit tangy. The flavour is distinct. So many months from summer and I can almost imagine the taste now, but I can’t quite find the words to describe it.
- 75 days
- Big Indeterminate/currant variety
- Currant (half the size of a cherry)
- Creamy white with a touch of yellow/translucent
- Ripens: Mid-late season
- Story: Unknown.
- Container Growing: You’ll need a really big pot, 16?+ deep.
- Further Notes: Stake diligently. This plant is an octopus.
With dozens of options to choose from, ‘White Currant’ is the first tomato that I reach for as a sweet snack while I’m out in the garden. I love it fresh, on salads, slow roasted whole, made into jam/jelly, and pickled. It’s pale, yellow colour made sense paired with lemon rind and tarragon in a pickle and there is always so much unripe fruit at the end of the season, that I’ve taken to pickling them as well to use as a condiment and a Bloody Mary garnish.