Blackcurrant

Blackcurrants are one of the few fruits that only really come into their own when made into syrup; eaten raw, their tart, bitter taste is not particularly popular. But they’re real vitamin bombs. Containing a high level of vitamin C and large amounts of calcium, manganese, iron, potassium and valuable fibres, blackcurrants stimulate the digestive system and help prevent constipation.

Blackcurrants were not cultivated in Central Europe and Eastern Europe until the end of the 15th century, but are now grown throughout the world in mild climates. In Austria, blackcurrants are also known as “St. John’s berries”. They were given this name because they become ripe around St. John’s day, on 24 June.