Black currants: The forgotten treasure of health and flavour

Delicately bursting upon biting, black currants are a sweet memory of rural holidays. Once a staple in gardens, nowadays, it’s tough to find these tasty, juicy berries even in stores or markets. However, if you manage to get your hands on even a little, take it and enjoy it. These fruits are incredibly healthy.

Although often overlooked in favour of their red counterparts, black currants are a treasure with remarkable health properties. Regular consumption of these fruits can not only provide the body with essential nutrients and naturally support our immunity.

Black currant berries are extremely rich in vitamin C. There are as many as 180 mg of this vitamin in 100 grams of these fruits, which is about 258% of the daily requirement for an average person. (Lemons contain about 50 mg of vitamin C per 100 grams of product.) Black currants are also composed of B vitamins, vitamin A, biotin, folic acid, and minerals such as magnesium, calcium, potassium, and iron. You will also find valuable trace elements and organic acids, such as lutein, tannins, iodine, manganese, boron, and essential oils and pectins.

Flavonoids present in black currants can remove harmful toxins and substances from the body, which may increase the risk of various types of cancer. These same compounds also delay the aging process, regulate blood cholesterol levels, and prevent atherosclerosis by ensuring proper blood flow through arteries and veins.

Black currants also contain anthocyanins, which have antibacterial properties that are especially valuable for the digestive system. Rutin in black currants not only facilitates vitamin C absorption but also positively affects blood vessels. Meanwhile, quercetin, another component of black currants, influences the urinary system’s function and supports its operation, especially during frequent and recurring bladder infections.

The black currant season starts at the end of June. These fruits remain on the bushes for a long time, allowing for gradual harvesting over several weeks. It’s essential to pick currants when fully ripe, as they do not ripen further after being picked.

Harvesting red and black currants should occur when all berries in the cluster are fully coloured and do not fall off after ripening. The fruits are ready to be picked, and their taste and quality are at their peak. Currants should not be picked before achieving full colour, as they may be unripe and unhealthy. Black currants should be harvested when most berries have already turned black.

White currants combined with mint make an excellent base for meat sauces, just like red currant preserves. Black and red currant preserves can also be used to prepare cakes and pastries with puff pastry. These fruits are also suitable for making juices.

Red currants are an excellent addition to compotes made with less intense fruits, such as apples, giving them a beautiful colour and a slightly tangy taste. Fresh currants can be used to prepare chilled cheesecakes, ice cream desserts, milk-fruit cocktails, and fruit cakes and muffins. The possibilities of using currants in the kitchen are vast, allowing for the creation of various flavour compositions.