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**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.

Redcurrant (Wikipedia)

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.

Cultivated redcurrant
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Order: Saxifragales
Family: Grossulariaceae
Genus: Ribes
R. rubrum
Binomial name
Ribes rubrum
L. 1753 not Torr. & A. Gray 1840 nor Hook. f. & Thomson 1858
  • Grossularia rubra (L.) Scop.
  • Ribes acidum Turcz. ex Pojark.
  • Ribes hispidulum (Jancz.) Pojark.
  • Ribes rubrum var. scandicum Jancz.
  • Ribes rubrum var. sylvestre DC. ex Berland.
  • Ribes spicatum subsp. scandicum Hyl.
  • Ribes sylvestre (Lam.) Mert. & Koch
  • Ribes vulgare Lam.
  • Ribes vulgare var. sylvestre Lam.
  • Ribesium rubrum Medik.
  • Ribes triste var. alaskanum Berger
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