Blackcurrant is one of the popular fruits people have today. With the scientific name of Ribes nigrum, its berries come from the woody shrub in the Grossulariaceae family and it is native in temperate areas in the central and northern Europe. The following are the health benefits of blackcurrant, along with a sample recipe.

Health Benefits

Vitamin C

One of the health benefits of blackcurrant is vitamin C. The vitamin is known to raise the body’s defense against infection and illness. According to Health Line, the fruit contains quadruple the amount of the vitamin as oranges and double the amount of antioxidants as blueberries. The publication also noted that vitamin C is utilized by the body to metabolize protein and produce collagen which is beneficial when it comes to skin health and anti-aging.

Antioxidants

Another health benefit of blackcurrants includes antioxidants, which help the body get rid of unwanted agents like toxins and free radicals. According to Mercola, blackcurrants contain antioxidants like betacarotene, cryptoxanthin, and zeaxanthin, which help reduce the risk of mouth and lung cancers. To add, these flavonoids help combat inflammation, delay the aging process, and defend the body against neurological disorders.

Antidiabetic

Blackcurrant may be one of the food options applicable for diabetics. According to Dove Med, the fruit has a low glycemic value, which means blood sugar will slowly breakdown; this prevents a spike and sudden drop in the blood sugar and insulin levels after meals. As per the publication, the gradual absorption of sugar from the fruit prevents sugar cravings, sugar crashes, and mood swings.

Sample Recipe

One recipe that uses blackcurrant is Blackcurrant Almond Tart. According to The Guardian, the ingredients include butter, caster sugar, egg yolks, plain flour, baking powder, water, ground almonds, icing sugar, blackcurrants, and cream. To prepare the crust, as per the publication, the butter and caster sugar are creamed together in a food mixer or by hand until the mixture is light and fluffy. Then, the egg yolks are added and the flour and baking powder are combined and folded into the batter with the water to give a firm and soft dough. After that, the dough is tipped onto a lightly floured work area and kneaded gently for less than a minute, rolled into a ball, wrapped in clingfilm, and kept in a refrigerator for at least 30 minutes. Once done, the pastry is rolled out on a lightly floured board and is used to line the tart, pushing up the sides and into the corners. Then, the overhanging pastry is trimmed with no holes or tears and is chilled for 30 minutes. Meanwhile, the oven is preheated to 200 degrees Celsius and an empty baking sheet is placed in the oven; when it is hot and the tart is chilled, it is baked for 12 minutes until dry. Next, the tart case is removed from the oven. For the filling, the icing sugar, flour, and ground almonds are mixed together and the stalks are removed from the currants. Then, the egg whites are beaten in a mixing bowl until they become stiff. The whites are folded into the almond and the sugar mixture with a spoon; the blackcurrants are stirred in without overmixing. After that, the filling is spooned into the pastry case and flattened. Then, the tart is placed on the middle shelf and is baked for 50 minutes, covering it with foil. It is removed when the filling is pale gold and is lightly firm to the touch. The tart is dusted with icing sugar and served with cream on the side.

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