Blackcurrants: The overlooked superfruit with remarkable benefits

Delicately bursting upon biting, blackcurrants 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 small amount, take them and enjoy. These fruits are incredibly healthy.

Blackcurrants, although often overlooked in favour of their red counterparts, 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.

Blackcurrant berries are extremely rich in vitamin C. There are as many as 180 milligrams 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 milligrams of vitamin C per 100 grams of product). Blackcurrants also contain 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 blackcurrants 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 ageing process, regulate blood cholesterol levels, and prevent atherosclerosis by ensuring proper blood flow through arteries and veins.

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

The blackcurrant 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 crucial to pick currants when fully ripe, as they do not ripen further after being picked.

Harvesting red and blackcurrants 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. Blackcurrants should be harvested when most of the berries have already turned black.

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

Redcurrants 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.