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Fresh Black Currants

Fruit

Description
Small, shiny and round, black currant berries are encased in a translucent skin. Juicy and soft, the pulp contains a number of edible seeds. Pleasantly aromatic, the flavor is very tart.

Grow Region
Oregon

Storage Temperature
A bit too tart to eat as raw fresh fruit, black currants are excellent flavor and texture for stews, sauces, liqueur, jams, jellies and syrups. Make delicious steamed puddings, scones, baked goods and desserts. Add a few to fruit salad if a bold sweet-tart flavor is preferred. To store, wrap in plastic; refrigerate. When making jam, black currants require more water than other fruits. For longer storage, freeze in containers or bags.

Availability

Seasons/Availability
Grown in the Pacific Northwest, Black Currants are available June through September.

Nutritional Facts

Rich in vitamin C, one cup of black currants has about three times as much vitamin C as an orange and contains about 71 calories. The black currant is a good source of vitamin E, which helps protect vitamin C from destructive oxidation. Black currants provide 360.6 milligrams of potassium, which is ten per cent of the RDA. Five daily servings of fruits and vegetables lower the chances of getting cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables with three servings of low-fat dairy foods were effective in lowering blood pressure. Note: An allergy to aspirin may cause a reaction to the natural salicylate present in the currants.