Blackcurrants are also used in savoury cooking because their astringency creates added flavour in many sauces, meat and other dishes and they are included in some unusual combinations of foods. They can be added to tomato and mint to make a salad, used to accompany roast or grilled lamb, used to accompany seafood and shellfish, used as a dipping sauce at barbecues, blended with mayonnaise, used to invigorate bananas and other tropical fruits, combined with dark chocolate or added to mincemeat in traditional mince pies at Christmas
The fruit has very high vitamin C content (several times the recommended daily dietary reference intake per 100 g), good levels of potassium, phosphorus, iron, manganese and vitamin B5, and a broad range of other essential nutrients.
Other phytochemicals in the fruit (polyphenols/anthocyanin) have been demonstrated in laboratory experiments with potential to inhibit inflammation mechanisms suspected to be at the origin of heart disease, cancer, microbial infections or neurological disorders like Alzheimer’s disease
The fruit of blackcurrants can be eaten raw, but its strong, tart flavour requires sweetening to be palatable. It can be made into jams and jellies which set readily because of the fruit’s high content of pectin and acid.
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