Black Fruit – Blackcurrant

Black fruits refer to those fruits whose skin color appears black or dark. Generally speaking, fruits with darker colors such as blackcurrants, black grapes, mulberries, and black plums have rich nutritional value. In addition to various vitamins, selenium, iron, calcium, zinc, and other nutrients, they also contain pigments such as anthocyanins and chlorophyll, which have strong antioxidant properties. Today, let’s talk about blackcurrants that resemble grapes in appearance.

The origin and background of blackcurrants

Blackcurrant is a berry that is black, nearly spherical in shape, with a sweet and sour taste, a fragrant aroma, and rich in nutrients.

Blackcurrant is rich in nutrients, with a pigment content of 4.53%. In addition, it contains abundant vitamin C, B vitamins, potassium, calcium, phosphorus, magnesium, phenolic substances, anthocyanins, etc. Its unique flavor is very popular among consumers. Blackcurrant has a high total acid and pectin content, as well as a relatively high sugar content. In terms of chemical composition, it is very suitable for processing soy sauce and fruit wine products. Blackcurrant seeds contain abundant unsaturated fatty acids, among which linoleic acid has the highest content and has the effects of lowering blood pressure, blood lipids, and protecting the cardiovascular system.

Mainly distributed in Northeast China and northern Xinjiang, such as Heilongjiang Province and Xinjiang Uygur Autonomous Region. Whenever summer comes, blackcurrant fruits hang all over the branches. They are nearly spherical in shape, with a deep color and a tempting sweet and sour aroma. People often pick them and directly consume or make them into various delicious drinks and foods, such as juice, yogurt, soda, etc.

Therefore, blackcurrants have high economic value, and their fruits of different maturity levels can be eaten raw or processed. The green and ripe blackcurrant fruit has high acidity, which can stimulate appetite when eaten raw and can also be canned; Semiripe fruits are most suitable for processing, such as making juice, jam, fruit paste, and candied fruits; Mature fruits have a sweet taste and can be eaten raw or brewed into wine.

In general‌, the darker the color of a fruit, the higher its nutritional value. Even for fruits of the same variety or different parts of the same fruit, the darker the color, the higher the content of vitamins and other nutrients. Therefore, when consuming black fruits such as blackcurrants and black grapes, they can be eaten with the skin on while ensuring that the fruits are thoroughly cleaned.

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