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Musky aroma gives way to a pucker-up tartness and slight sweetness. This tart, short-seasoned berry prefers the help of sugar and the richness of fat to bring out its best characteristics. The black currant berry is larger and has a thicker skin than other currant berry varieties. This results in a later harvest time than the red and the white currant berries.
Black currants are available from July to August.
Despite their popularity in Europe, black currants are rarely seen in the United States, other than on backyard bushes, or in the liqueur crème de cassis. One must consider these berries a luxury as black currant cultivation is still banned in several states. The crop production is so low that it isn't required to be reported to the U.S. Agricultural Department. The fruit itself will ripen from the top of the shrub on down.
Black currants are highly nutritious and full of antioxidants. They contain over three times the daily recommended intake of vitamin C.
European settlers brought this tart berry to America but for the better part of the last century most states banned commercial cultivation of black currants as the bushes can house a disease that can affect the growth of trees that surround them.
Recipes that include Black Currants. One is easiest, three is harder.
|Her Cup of Joy||Fresh Blackcurrant Shortbread Bars|