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Buffalo Currants are small berries, pea-sized though occasionally larger, with glossy, brownish-purple skin.

The bushes they grow on will be bush 4 to 6 feet (1.2 to 1.8 metres) tall, spreading out 2 to 3 feet (about a metre.)

The weeping branches bend almost all the way to the ground with small, greyish-green leaves that turn yellowish-orange in the fall.

The bushes are self-fertile. They produce many fragrant yellow flowers with a smell reminiscent of cloves.

The weeping branches make fruit hard to spot inside the bush.

The ripe berries can be left on the bush for up to 2 months.

Cooking Tips
The berries can be eaten raw or cooked, but because their flavour is quite bland, people often mix them with other kinds of berries to improve the flavour.

They can be used for jams, jellies, juice, syrups, wine, etc.

History
Native to North American prairies. The fruit appears to have first been identified for classification in Iowa in the 1890s.

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Berries
Akala Berries, Aronia Berries, Assai Berries, Baba Berries, Barberries, Bilberries, Black Gooseberries, Blackberries, Blueberries, Buffalo Currants, Bumbleberries, Cape Gooseberries, Cloudberries, Cranberries, Currants, Elderberries, Garden Huckleberries, Gooseberries, Haw Flakes, Hawthorne Berries, Huckleberry, Hudson Bay Currants, Jostaberries, Lingonberries, Mulberries, Otaheite Gooseberry, Raspberries, Red Currants, Saskatoon Berries, Sea Buckthorn, Serendipity Berries, Strawberries, Sunberries, Tayberries, Thimbleberries, Ugni, Waimate Berries, White Currants, Wineberries, Wonderberries, Worcesterberries

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Soft Fruit
Cherries, Grapes

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Fruit
Bananas, Bletting, Candied Fruit, Citrus Fruit, Dried Fruit, Drupes, Hard Fruit, Olives, Rhubarb