Blackcurrant Fruit

The blackcurrant (Ribes nigrum) is a shrub in the family Grossulariaceae grown for its piquant berries. It is native to temperate parts of central and northern Europe and northern Asia where it prefers damp fertile soils and is widely cultivated both commercially and domestically. It is winter hardy but cold weather at flowering time during the spring reduces the size of the crop. Bunches of small, glossy black fruit develop along the stems in the summer and can be harvested by hand or by machine. The fruit is rich in vitamin C, various other nutrients, phytochemicals and antioxidants. It can be eaten raw but is more usually cooked in sweet or sometimes savoury dishes. It makes excellent jams, jellies and syrups and is grown commercially for the juice market.