Blackcurrant
Blackcurrants are small, black, berry-like fruits native to central Europe and northern Asia with tart, acidic yet with sweet flavour; Black currants have one of the highest antioxidant values for fruit and taste better when eaten fresh and raw or juiced. All the varieties of blackcurrant are named after Scottish mountains.
Black currants are full of antioxidants, like anthocyanins; Anthocyanins give black currants their characteristic dark colour and fight free radicals in the body, reducing oxidative stress and cell damage.
The blackcurrant season is very short, July to August.
Blackcurrants are small, black, berry-like fruits native to central Europe and northern Asia with tart, acidic yet with sweet flavour; Black currants have one of the highest antioxidant values for fruit and taste better when eaten fresh and raw or juiced. All the varieties of blackcurrant are named after Scottish mountains.
Black currants are full of antioxidants, like anthocyanins; Anthocyanins give black currants their characteristic dark colour and fight free radicals in the body, reducing oxidative stress and cell damage.
The blackcurrant season is very short, July to August.
Blackcurrants are small, black, berry-like fruits native to central Europe and northern Asia with tart, acidic yet with sweet flavour; Black currants have one of the highest antioxidant values for fruit and taste better when eaten fresh and raw or juiced. All the varieties of blackcurrant are named after Scottish mountains.
Black currants are full of antioxidants, like anthocyanins; Anthocyanins give black currants their characteristic dark colour and fight free radicals in the body, reducing oxidative stress and cell damage.
The blackcurrant season is very short, July to August.