Have you tried these tart little black berries?
Picked straight off the shrub!
Black currants are shrubs that are native to temperate parts of central and northern Europe and northern Asia. During the summer, these shrubs produce bunches of small black berries that can be consumed. Whether you have heard of the black currant before or not, you may not have heard about these small berries large health benefits.
Benefits
The black currant berries are extremely high in antioxidants and anthocyanins. These help to strengthen our immune system, soothe sore throats and ease flu symptoms. Antioxidants and anthocyanins also help to reduce the production of free radicals, which aids in reducing inflammation. Some research has found that anthocyanins have been related to helping slow the growth of cancer.
The berries also contain a high-level of infection-fighting vitamin C. Vitamin C also helps to strengthen our immune system. Along with its vitamin C content, black currants contain compounds that promote eye health.
Ways to Enjoy
These berries can be enjoyed raw, picked straight from the plant, however you may find them a little tart. In order to sweeten these tart currants up, some people like to turn these berries into jams, jellies, glazes or add them in to smoothies, baked goods and granola. Below is one of our favorite ways to enjoy black currants for breakfast. The recipe was taken from our Pinterest page.
Summertime Breakfast Bowl with Black Currant Compote (www.blissfulbasil.com)
Bowl of fresh black currants.
Ingredients:
Black Currant Compote
1 pint black currants, washed and destemmed
1/3 cup filtered water
3 tablespoons pure maple syrup or to taste
Bowl
2 cups unsweetened coconut yogurt
1 cup fresh blueberries
Topping Ideas
2 ripe plums, pitted and sliced
1 ripe nectarine, pitted and sliced
sprinkling of granola
Instructions:
Black Currant Compote
In a medium saucepan, combine black currants, filtered water, and maple syrup. Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes or until the currants have broken down into a sauce. Let cool.
To Assemble
In two small bowls, divide the coconut yogurt and top with the black currant compote. If desired, use the pointy end of a chopstick or a toothpick to swirl the compote into yogurt. Add additional toppings.
Sarah Domino, Penn State Intern
