Redcurrant // fruit

Redcurrant //  fruit

πŸŒ±πŸ€” Did you know redcurrants have four times more vitamin C than oranges? Redcurrants may be tiny, but these small brilliant ruby berries pack a big nutritional punch. These are a summer fruit, which means time to chill and enjoy a glass full of glossy ripe redcurrant clusters like Grandma Sita. Cheers to that! 

πŸ’ͺ Redcurrants are an excellent source of iron, and antioxidants, fat-free, and low-calorie, but high in fiber and Vitamin C, K. These small grape-like red berries have a little tart flavor but are still sweet enough to be eaten raw in fruit salads, smoothies, or garnish desserts, not usually eaten dried. 

πŸ‘©β€πŸ³ Redcurrants make delicious jams, jellies, preserves, pies, and sauces and can even make alcoholic beverages such as cassis, liqueurs, and wines. Currant leaves are edible commonly dried and used in tasty teas when steeped in a warm liquid, they release a definitive currant-like flavor.

πŸ‘΅πŸ’š Grandma Sita’s tips:
*When shopping for fresh red currants, look for ones with good color and no soft spots or mold. Bring them home, refrigerate them, and they will last five to seven days.
*Don’t wash them with fresh red currants just before use.
*If fresh red currants are hard to find, you can substitute frozen red currants in recipes.

πŸ“— Currant varieties come in shades of red, black, and white. Red currants are high in pectin, making them ideal for jams and jellies. Black currants have five times the Vitamin C of oranges and make wonderful liqueurs. White currants are typically sweeter than red currants and are best eaten fresh.

🍽️ Summer break is almost over! No problem, get the most out of seasonal berries by adding them to yummy plant-based snacks or meals. It provides a wide range of health benefits and adds flavors and textures. There are more than 400 different types of edible berries worldwide from which you can choose locally. Berry holidays everyone!

🌎 Eating local and seasonal fruits and vegetables helps to reduce
food waste saves resources, improves food quality and healthy habits, and boosts the local economy.



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