Redcurrant

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Redcurrant

Cultivated redcurrant

Scientific classification

Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Core eudicots

Order: Saxifragales

Family: Grossulariaceae

Genus: Ribes

Species: R. rubrum
 Binomial name

Ribes rubrum
L. 1753 not Torr. & A. Gray 1840 nor

Hook. f. & Thomson 1858

Synonyms[1]

List[show]

The redcurrant, or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry
family. It is native across western Europe.[2][3] The species is widely cultivated and has escaped into
the wild in many regions.[4][5]
Ribes rubrum is a deciduous shrub normally growing to 11.5 m (3.34.9 ft) tall, occasionally 2 m
(7 ft), with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-
green, in pendulous 48 cm (23 in) racemes, maturing into bright red translucent
edible berries about 812 mm (0.30.5 in) diameter, with 310 berries on each raceme. An
established bush can produce 34 kg (79 lb) of berries from mid to late summer.[5]

Contents
[hide]

1Cultivation

2Culinary uses

3Nutrition and phytochemicals

o 3.1Phytochemicals

4See also

5References

6External links

Cultivation[edit]
Redcurrant berries

There are several other similar species native in Europe, Asia and North America, also with edible
fruit. These include Ribes spicatum (northern Europe and northern Asia), Ribes alpinum (northern
Europe), R. schlechtendalii (northeast Europe), R. multiflorum (southeast Europe), R.
petraeum (southwest Europe) and R. triste (North America; Newfoundland to Alaska and southward
in mountains).
While Ribes rubrum and R. nigrum are native to northern and eastern Europe, large
berried cultivars of the redcurrant were first produced in Belgium and northern France in the 17th
century. In modern times, numerous cultivars have been selected; some of these have escaped
gardens and can be found in the wild across Europe and extending into Asia. [6]
The white currant is also a cultivar of Ribes rubrum.[7] Although it is a sweeter and albino variant of
the redcurrant, not a separate botanical species, it is sometimes marketed with names such
as Ribes sativum or Ribes silvestre, or sold as a different fruit.

Close-up of blossom

Currant bushes prefer partial to full sunlight and can grow in most types of soil. [7] They are relatively
low-maintenance plants and can also be used as ornamentation.

Currant and gooseberry output in 2005

Culinary uses[edit]
 This section needs additional citations for verification. Please help improve this
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A fruiting redcurrant bush near an abandoned house in a semi-deserted village in Yaroslavl Oblast, Russia at
59 degrees northern latitude

With maturity, the tart flavour of redcurrant fruit is slightly greater than its blackcurrant relative, but
with the same approximate sweetness. The albino variant of redcurrant, often referred to as white
currant, has the same tart flavour but with greater sweetness. Although frequently cultivated for jams
and cooked preparations, much like the white currant, it is often served raw or as a simple
accompaniment in salads, garnishes, or drinks when in season.

Redcurrant cuttings

In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat
including venison, turkey and goose in a festive or Sunday roast. It is essentially a jam and is made
in the same way, by adding the redcurrants to sugar, boiling, and straining. [8]
In France, the highly rarefied and hand-made Bar-le-duc or Lorraine jelly is a spreadable preparation
traditionally made from white currants or alternatively redcurrants. The pips are taken off by hand
with a goose feather, before cooking.[citation needed]
In Scandinavia and Schleswig-Holstein, it is often used in fruit soups and summer
puddings (Rdgrd, Rote Grtze or Rode Grtt). In Germany it is also used in combination
with custard or meringue as a filling for tarts. In Linz, Austria, it is the most commonly used filling for
the Linzer torte.[9] It can be enjoyed in its fresh state without the addition of sugar.
In German-speaking areas, syrup or nectar derived from the redcurrant is added to soda water and
enjoyed as a refreshing drink named Johannisbeerschorle. It is so named because the redcurrants
(Johannisbeeren, "John's berry" in German) are said to ripen first on St. John's Day, also known
as Midsummer Day, June 24.
In Russia, redcurrants are ubiquitous and used in jams, preserves, compotes and desserts; while
leaves have many uses in traditional medicine.
In Mexico, redcurrants are a popular flavour for iced/frapp drinks and desserts, most commonly in
'raspado' (scraped ice) form.

Nutrition and phytochemicals[edit]

Currants, red and white, raw

Nutritional value per 100 g (3.5 oz)

Energy 234 kJ (56 kcal)

Carbohydrates 13.8 g

Sugars 7.37 g

Dietary fiber 4.3 g

Fat 0.2 g

Protein 1.4 g

Vitamins

Thiamine (B1) (3%)

0.04 mg

Riboflavin (B2) (4%)

0.05 mg

Niacin (B3) (1%)

0.1 mg
 Pantothenic acid (B5) (1%)

0.064 mg

Vitamin B6 (5%)

0.07 mg

Folate (B9) (2%)

8 g

Choline (2%)

7.6 mg

Vitamin C (49%)

41 mg

Vitamin E (1%)

0.1 mg

Vitamin K (10%)

11 g

Minerals

Calcium (3%)

33 mg

Iron (8%)

1 mg

Magnesium (4%)

13 mg

Manganese (9%)

0.186 mg

Phosphorus (6%)
 44 mg

Potassium (6%)

275 mg

Sodium (0%)

1 mg

Zinc (2%)

0.23 mg

United States Department of Agriculture

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated using US recommendations for

adults.

Source: USDA Nutrient Database

In a 100 gram serving, redcurrants (or white) supply 56 calories and are a rich source of vitamin C,
providing 49% of the Daily Value (DV, table). Vitamin K is the only other essential nutrient in
significant content at 10% of DV (table).
Phytochemicals[edit]
Some Ribes fruits, such as red and blackcurrants, are known for their tart flavor, a characteristic
provided by a relatively high content of organic acids and mixed polyphenols.[10] As many as 65
different phenolic compounds may contribute to the astringent properties of redcurrants, with these
contents increasing during the last month of ripening.[11] Twenty-five individual polyphenols and
other nitrogen-containing phytochemicals in redcurrant juice have been isolated specifically with the
astringent flavor profile sensed in the human tongue. [12]

See also[edit]
Jostaberry

Blackcurrant

References[edit]
 1. Jump up^ The Plant List, Ribes rubrum L.

2. Jump up^ Jules Janick, James N. Moore (Eds.) (1997). Red- and
white currant. In: Fruit Breeding (page 196). John Wiley &
Sons. ISBN 0471126756.

3. Jump up^ Altervista Flora Italiana, Ribes rubrum L. includes photos

and European distribution map

4. Jump up^ Flora of North America, Ribes rubrum Linnaeus, 1753. Red
garden currant, groseillier rouge

5. ^ Jump up to:a b Flora of China, Ribes rubrum Linnaeus, 1753.

hong cha biao zi

6. Jump up^ Verlag, Orbis "Orbis Naturfhrer", 2000,

7. ^ Jump up to:a b "redcurrant". growyourown. Retrieved 2009-08-28.

8. Jump up^ "Homemade Redcurrant Jelly recipe".

www.cookitsimply.com.

9. Jump up^ Haywood, A and Walker, K "Upper Austria - Linz", Lonely

Planet - Austria p. 207

10. Jump up^ Mikulic-Petkovsek M, Schmitzer V, Slatnar A, Stampar F,

Veberic R (2012). "Composition of sugars, organic acids, and total
phenolics in 25 wild or cultivated berry species". J Food Sci. 77 (10):
C106470. doi:10.1111/j.1750-3841.2012.02896.x. PMID 22924969.

11. Jump up^ Mikulic-Petkovsek M et al. (2015). "Changes in fruit quality

parameters of four Ribes species during ripening". Food Chem. 173:
36374. doi:10.1016/j.foodchem.2014.10.011. PMID 25466034.

12. Jump up^ Schwarz B, Hofmann T (2007). "Sensory-guided

decomposition of red currant juice (Ribes rubrum) and structure
determination of key astringent compounds". J Agric Food
Chem. 55 (4): 1394404. doi:10.1021/jf0629078. PMID 17261016.

External links[edit]
Media related to Ribes rubrum at Wikimedia Commons
Categories:
Berries
Plants described in 1753
Ribes
Flora of Europe

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