**Description and Cultivation:**
– Ribes rubrum is a deciduous shrub that can grow up to 2 meters tall, with five-lobed leaves and inconspicuous yellow-green flowers.
– Redcurrant berries are bright red, translucent, and edible, with a diameter of 8–12 millimeters.
– Established bushes can yield 3–4 kilograms of berries in mid- to late summer.
– Redcurrants contain high levels of organic acids and phenolic compounds, with up to 65 different phenolic compounds contributing to their astringent properties.
– Cultivation of redcurrants originated in Belgium and northern France in the 17th century, with numerous cultivars available for domestic cultivation.
**Cultivars and Uses:**
– Various redcurrant and whitecurrant cultivars, such as Jonkheer van Tets, Red Lake, and Stanza, offer different characteristics and flavors.
– Redcurrants are rich in vitamin C, providing 49% of the Daily Value, and are a good source of dietary fiber, vitamins, and minerals.
– They contain essential nutrients like thiamine, riboflavin, and potassium, making them a nutritious addition to a balanced diet.
– Redcurrants are commonly used in culinary applications, such as jams, fruit soups, and desserts, and are enjoyed fresh or incorporated into various recipes and drinks.
**Research and Varieties:**
– Studies on redcurrant juice decomposition have identified key astringent compounds, contributing to the fruit’s flavor profile.
– Redcurrant varieties like Jonkheer van Tets, Red Lake, Stanza, and White Grape have been recognized for their characteristics and flavors.
– Information on redcurrants and other related cultivars has been sourced from reputable botanical references like Orbis Naturführer and RHS Plantfinder.
**Nutritional Information:**
– Redcurrants provide 234kJ (56kcal) of energy per 100g serving and are rich in essential nutrients.
– The fruit is a good source of dietary fiber, vitamins, and minerals, contributing to a balanced diet.
– Nutritional information from the US FDA and National Academies is important for health and nutrition guidelines, aiding in maintaining overall well-being.
**Culinary Significance and Cultural Relevance:**
– Redcurrants are commonly used in culinary preparations like jams, jellies, and various dishes across different cuisines.
– The fruit has historical significance in culinary texts and traditional recipes, such as the Russian sweet drink Kisel.
– Redcurrants have cultural importance globally, showcasing their versatility and adaptability in various culinary traditions and regional cuisines.
The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. It is native to western Europe. The species is widely cultivated and has escaped into the wild in many regions.
| Redcurrant | |
|---|---|
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| Cultivated redcurrant | |
Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Order: | Saxifragales |
| Family: | Grossulariaceae |
| Genus: | Ribes |
| Species: | R. rubrum
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| Binomial name | |
| Ribes rubrum L. 1753 not Torr. & A. Gray 1840 nor Hook. f. & Thomson 1858
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| Synonyms | |
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List
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