Introduction:
The aromatic summer fruits come in 3 colour varieties that differ in taste. While the red berries taste very sour, white varieties have a sweet-sour note. Blackcurrants, on the other hand, have a slightly tart, slightly acidic flavour.
Use/Preparation:
The tart berries harmonise particularly well with sweet dishes such as cakes, desserts, jam or red fruit jelly. As a sauce or chutney, red currants are a perfect accompaniment to game and poultry dishes. The berries can also be enjoyed as juice, wine, liqueur or in red cabbage.
Health:
Black berries in particular are rich in vitamin C and A. The minerals they contain, potassium and iron, as well as fibre, have a positive effect on cholesterol and blood sugar levels.
Alternatives:
Other (red) berries, such as blueberries, raspberries, blackberries, strawberries, The jostaberry - a cross between gooseberry and currant is very similar to the currant in taste and ingredients. Cranberries can also replace currants in sweet and savoury dishes.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 56/234 |
| Fat | 0,2 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 13,8 g |
| Sugar | 7,4 g |
| Protein | 1,4 g |
| Salt | 0 g |
