Ribes rubrum is adeciduousshrub normally growing to 1–1.5 metres (3+1⁄2–5 feet) tall, occasionally 2 m (7 ft), with five-lobedleaves arranged spirally on the stems. Theflowers are inconspicuous yellow-green, in pendulous4–8-centimetre (1+1⁄2–3+1⁄4-inch)racemes, maturing into bright red translucent edibleberries about8–12 millimetres (3⁄8–1⁄2 in) diameter, with 3–10 berries on each raceme. An established bush can produce3–4 kilograms (6+1⁄2–8+3⁄4 pounds) of berries from mid- to late summer.[6]
Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content oforganic acids and mixedpolyphenols.[7] 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.[8] Twenty-five individual polyphenols and othernitrogen-containing phytochemicals in redcurrant juice have been isolated specifically with the astringent flavor profile sensed in the human tongue.[9]
Several other similar speciesnative in Europe, Asia and North America also have edible fruit. These includeRibes spicatum (northern Europe and northern Asia),Ribes alpinum (northern Europe, and at high altitudes south to theAlps,Pyrenees andCaucasus),R. schlechtendalii (northeast Europe),R. multiflorum (southeast Europe),R. petraeum (southwest Europe) andR. triste (North America; Newfoundland to Alaska and southward in mountains).
WhileRibes rubrum is native to Europe,[2] large berriedcultivars of the redcurrant were first produced inBelgium and northernFrance 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.[10]
Thewhite currant is also a cultivar ofR. rubrum.[11] Although it is a sweeter and less pigmented variant of the redcurrant, not a separate botanical species, it is sometimes marketed with names such asR. sativum orR. silvestre, or sold as a different fruit.
Currant bushes prefer partial to full sunlight and can grow in most types of soil.[11] They are relatively low-maintenance plants and can also be used as ornamentation.
In a100-gram (3+1⁄2-ounce) reference serving, redcurrants (or white) supply 234 kilojoules (56 kilocalories) offood energy and are a rich source ofvitamin C, providing 49% of theDaily Value (DV, table).Vitamin K is the only otheressential nutrient in significant content at 10% of DV (table).
With maturity, the tart flavour of redcurrant fruit is slightly greater than itsblackcurrant relative, but with the same approximate sweetness. The white-fruited 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.
In the United Kingdom, redcurrant jelly is acondiment often served withlamb, game meat includingvenison, turkey and goose in a festive orSunday roast. It is essentially ajam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.[19]
In France, the highly rarefied and hand-madeBar-le-duc or "Lorraine jelly" is a spreadable preparation traditionally made from white currants or alternatively redcurrants.[20] The pips are taken off by hand, originally bymonks, with a goose feather, before cooking.[21]
InLinz, Austria, it is the most commonly used filling for theLinzer torte.[20][22] 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 namedJohannisbeerschorle.[20] It is so named because the redcurrants (Johannisbeeren, "John's berry" in German) are said to ripen first onSt. John's Day, also known asMidsummer Day, June 24.
InRussia, redcurrants are ubiquitous and used in jams, preserves, compotes and desserts. It is also used to makekissel, a sweet dessert made from fresh berries or fruits (such as red currants,cherries,cranberries).[23] The leaves have many uses in traditional medicine, such as making aninfusion withblack tea.[24]
^Brennan, Rex M. (1996). "Currants and Gooseberries". In Jules Janick; James N. Moore (eds.).Fruit Breeding. Vol. II - Vine and Small Fruits. John Wiley & Sons. p. 196.ISBN0471126756.
^"Ribes rubrum L."Altervista Flora Italiana; includes photos and European distribution map.{{cite web}}: CS1 maint: postscript (link)
^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):1064–70.doi:10.1111/j.1750-3841.2012.02896.x.PMID22924969.
^Mikulic-Petkovsek, M.; et al. (2015). "Changes in fruit quality parameters of four Ribes species during ripening".Food Chem.173:363–74.doi:10.1016/j.foodchem.2014.10.011.PMID25466034.
^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):1394–1404.doi:10.1021/jf0629078.PMID17261016.
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