Origin / Growing regions:
Although the blackcurrant is native to moderate climate zones, it is grown primarily in Central and Eastern Europe and several Asian countries today. Blackcurrants have been cultivated as a soft fruit in the gardens of Central Europe since the 18th century.
Description:
Currants belong to the family of Grossulariaceae (relatives of the gooseberry). The fruits of the blackcurrant grow on summer-green bushes whose typical odour distinguishes them from those of the redcurrant.
Fruit:
The dark-purple colour of the fruits is an expression of the high anthocyanin concentration in the skin. Due to their high acid content, blackcurrants are seldom processed into pure juice but are primarily used in more readily digestible nectars.
Taste:
Blackcurrants taste moderately sweet and mild or tart, aromatic and sour, depending on the specific variety. The sweeter, milder-tasting fruits are usually consumed fresh, while the tart-sour varieties are better suited for further processing.
Distinctive characteristics:
Blackcurrants are among the most valuable berries available in terms of health benefits. In addition to their unusually high vitamin C content, they also contain a number of other beneficial ingredients, including potassium, calcium, phosphorus, pectin and anthocyanins. The latter are red, blue and purple pigments which accumulate primarily in the outer layers of the fruit and protect them against strong UV radiation. The consumption of sufficient quantities of these berries may provide protection against oxidative stress.
Did you know …
… that currants contain significantly more vitamin C than citrus fruits? And blackcurrants are veritable vitamin-C bombs. Just 35 – 40 blackcurrants provide a full day’s supply of vitamin C.
Quelle: WHO (DGE)