The redcurrant is the fruit of the different varieties of currant bushes, shrubs of up to 2 meters high, of the family of the Saxifragáceas, herbaceous and woody plants that grow spontaneous in moderate and cold regions.


These fruits are native to Asia and Europe and they can be seen in the wild state in margins of ways or gorges. They grow in humid areas and in some cases, like the sloe brandy, they can be to 1.500 meters of altitude. They mature during the summer months and autumn. At present, species are cultivated with commercial ends, for what is easy to find them on specializing markets. The most important producing countries of black redcurrant are: Italy, Belgium, Holland and England.

More outstanding varieties:

Red redcurrant: (Ribes rubrum L.). Two very popular varieties are the Laxto's number 1 and the Network Lake. In the wild state they are usually in humid gorges and close to creeks. There are bay globulosas that grow forming bunches. They hang by the tree like tiny translucent grapes. His flavor changes from the acid to the sour fruit-juice and they can become quite insipid.

Black redcurrant: (Ribes nigrum L.). Of bitter and very acidic flavor, they usually do not consume hangovers. The most famous varieties are the Laxton's giant and Baldwin of late harvest. In France the best black redcurrants bloom in the field of Dijon, where they are used to prepare the recognized liquor Cremate black currant.

White redcurrant: (Ribes rubrum). There are little cultivated varieties of whitish or rosy color, being the most important: Versailleise Blanche, Blanche Juterborg and Blanca de Holanda.


It is possible to buy in August and September. In spite of his apparent fragility, it survives in good conditions during a time that it can range between 3 and 10 days.


It forms: it grows in the shape of small bunches, and they are similar to the grapes but of very low size. The fruit is round and globular

Size: an approximate diameter of approximately 7 has ó 10 millimeters.

Color: according to the variety we find red, white or black fruits.

Flavor: his pulp is beefy and juicy, of acidic and slightly insipid flavor. It is full of tiny seeds that they do not hinder at the time of consuming the fruit. On having chewed the grains, his thin and delicate skin explodes in the mouth, producing an agreeable refreshing sensation.


On having chosen this type of fruits, it is suitable to be fixed in his color, it has to be brilliant and intense. Road surfaces must be to the tact and dry seasons, since the soft and humid ones get damaged earlier. They usually deteriorate for dehydration, quitter of the small grains that form them or rust.

Normally the aroma accompanies to the aspect of the food and there are usually very perfumed fruits.

There must not be acquired the fruits that are not mature thinking that they will mature already at home, since this will not happen. It is not also suitable to acquire them too mature since they lose his juice.

Composition for 100 grams of eatable portion (red Redcurrant - black Redcurrant)
Calories (Kcal) 29,3 - 35,1
Carbohydrates (g) 6,6 - 4,4
Fibre (g) 5,5 - 5,8
Potassium (mg) 370 - 280
Magnesium (mg) 1,3 - 1,2
Provitamina A (mcg) 60 - 36
Vitamin C (mg) 200 - 40
Vitamin And (mg) 16,6 - 4,2
mcg = micrograms

These fruits are of low caloric value for his scarce carbohydrates contribution. There are especially rich in vitamin C the black redcurrants and the red ones, which have quantities major than some citrus fruits. In general, the wild berries are a good fibre source; that improves the intestinal transit, and of potassium, iron and calcium (these two last ones of worse use that the proceeding ones from food of animal origin), tannins of astringent action and of diverse organic acids. Nevertheless, what in fact it characterizes to these fruits is his plenty of natural pigments (antocianos and carotenoides) of antirust action. In the human feeding, this type of fruits constitutes one of the most important sources of antocianos, who award his typical color and who are together with such organic acids like the oxalic acid or the malic acid, responsible also for his flavor. The vitamin C has antirust action, as the antocianos and carotenoides. The above mentioned vitamin intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.

The antocianos and carotenoides they are abundant in the composition of all these fruits of the forest. From the biochemical point of view they are characterized for possessing a high antirust activity; they neutralize the action of the free radicals that are harmful to the organism. These properties can give place to very diverse physiological effects; anti-inflammatory effects and antibacterial action of the antocianos, between others. These fruits contain, in addition to the antocianos and carotenoides, antirust others like the vitamin C. The dietetic ingestion of these substances promotes our immune system or of defenses of the organism and helps to reduce the risk of degenerative, cardiovascular illnesses and enclosed of the cancer. Also, the vitamin C has the aptitude to favor the absorption of the iron of the food, therefore it improves or prepares the anemia ferropénica. There exist certain vital situations in which the organic needs for vitamin C are increased, like pregnancy, lactation, nicotinism, employment of certain medicines, stress and diminished defenses, intense sports practice, cancer, AIDS and chronic inflammatory illnesses. In the above mentioned situations, the consumption of wild berries rich in vitamin C is indicated especially.

The fibre is a very abundant component in these fruits, therefore his habitual consumption during the months in which they abound can turn out to be a remedy to treat the constipation and the intestinal apathy.

The fruits when they are still green, are rich in tannins, which this roughness sensation awards in the palate and they turn out to be astringent and refreshing, but once they reach his finished ripeness, the tannins diminish and the fruits acquire laxative, tonic and depurative properties.

Particularly, the bilberries are ideal to fight infections and to improve the peripheral circulation. The juice of bilberries of the red variety, he exercises a surprising antiseptic and antibiotic action on the causative gérmenes of the urinal infections, especially on Escherichia Coli. In case of cystitis, there is recommended the capture of a big glass full of approximately 300 milliliters of daily fresh juice, during one to three months, like treatment and prophylaxis.

Also, the bilberries contain acid quínico, substance that is eliminated and acidifies the urine, so that he prevents from forming calculations or litiasis renal of calcic phosphate, not of another type of calculations.

The dark fruits with black, reddish or violet colors were already known in Greece and they were named "a blood of titanium". The wild red redcurrants can make a mistake with the snowball (Viburnum opulus), a shrub that grows close to the water, it blooms from June and his fruits are red brilliant. The consumption of raw Viburnum can cause poisoning. There is known the existence of the liquor of sloes from the middle age. The queen Blanca de Navarra being sick took liquor of this fruit with medicinal ends. During the XIXth century the presence of pacharaneras selling sloes on the markets of Pamplona, Navarre, was very habitual.


The redcurrant one can consume fresh air to the native or in fruit salad. Covering of milk and sugar or mixed with other berries (bilberries, raspberries, mulberries and strawberries) and cream of vanilla to mitigate his acidic flavor, is the best way of taking hangover. One of the preparations most appreciated by means of red redcurrants is the gelatine. With them, red or black women, jellies, jams and jams are prepared to accompany croissants and butter. The attraction of his bunches does that this fruit is used like decorative element in all kinds of plates; in some countries of Europe it serves as accompaniment of the lamb.


40 ' more 1 or 2 nights of refrigeration


- 100 grams of black redcurrants
- 120 grams of red redcurrants
- 110 grams of bilberries
- 350 grams of strawberries
- 225 gramosde raspberries
- 4 plates ó 10 grams gelatine in dust
- 250 milliliters of pink wine
- 2 spoonfuls of extrathin sugar
- 1 lemon juice spoonful
- 75 milliliters of purée of raspberries

To select the fruits, to withdraw the stems and, next, to mix them carefully not to spoil them. To set to dip the gelatine. To arrange carefully the fruit in an elongated mold of 13 x 23 x 7 centimeters of one kilo of capacity, arranging the smallest fruit below. In a small ladle, to warm half of the wine until he begins boiling. To withdraw the ladle of the fire and to add the sugar, the gelatine and the lemon juice. To remove to dissolve it well. To incorporate the remaining wine and the raspberries in purée. To reserve 150 milliliters of the liquid and to spill the rest on the fruit. To cover the surface with transparent movie. To place above a mold lightly heavily, one kilo in weight, and to refresh it for one hour, like minimum, or the whole night if possible, until the tarrina is curdled. To withdraw the mold of above and the transparent movie. To warm lightly the reserved liquid and to spill it on the surface of the tarrina. To cover again with the transparent movie and to refresh the whole night. Just before serving desmoldar the tarrina wetting a moment the base of the mold in warm water and overturning it on a source.

To cut the tarrina in tracks, to decorate it with additional fresh berries.

©Fundación Eroski
In EROSKI we take very seriously the privacy of your information, legal notice.

Our Sponsor of the month