Blackcurrants

Blackcurrants have a high natural vitamin C content. It is one of the richest sources of vitamin C. Blackcurrants contain around 200mg per 100g fruit. This is equal to five times the Reference Nutrient Intakes (RNI) for adults. Besides, blackcurrants also contain the anti-cancer lutein.

Uses of Blackcurrants

Blackcurrants have a very sweet and sharp taste. They are made into jelly, jam, juice, ice cream, cordial and liqueur. Other than being juiced and used in jellies, syrups, and cordials, blackcurrants are often avoided in cooking because of the amount of time required to prepare them. The the stalk and flower-remnants of each blackcurrant needs to be removed before cooking. This process is called "topped and tailed". Traditionally this is done individually with a knife. Alternatively, the blackcurrants can be frozen, then shaken vigorously. The tops and tails are broken off and can be separated easily from the fruit.

Nutrition Chart