For APEI Press Agency
updated 11-Aug-22 at 10:24
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Red or yellow currant, its botanical name ribes rubrum, the gooseberry bush arrived in France in the Middle Ages. There are dozens of varietiesto the market or to plant.
Choose a seedless variety like Palluau. It offers fruits of a dazzling bright red, easy to work with coulis, jams and cakes.
Red, white or black, the currant has it all, it is a true source of vitamin C which helps our body defend itself against the harmful effects of free radicals. It is also rich in vitamins A, B and fiber.
low in calorieslow in sugar, contains potassium and pectin.
We don’t know enough
Gooseberry has a vintage air, it has fallen into oblivion in our kitchen, too often associated with basic gooseberry jelly. It’s time to change your vision!
You will enjoy yours slightly sour side that will excite your taste buds. Choose it in a tray still on its bouquet, it is a sign of freshness. Also check that the stalks are very green and the kernels firm, your eye will tell the difference.
Of course, the currant, delicate and fragile, should be handled with care. This is the reason why it is often presented in trays.
It’s good to know
To prepare the currants, simply run them gently under a stream of cold water, dry them delicately with a paper towel.
Currants freeze well, sprinkled with sugar and drizzled with lemon juice.
Red or yellow?
Do you like red currants? Choose varieties like Red Lake or Junifer.
You’ll also hear about redcurrant… It lives up to its name, used by the British to prepare the marinade that goes with the fish. It is yellow in color and less acidic than red currant.
Currants are very good company. Prepare a crumble, enter it clafoutisfrom financialpair it with nectarines, add it aa salad fruits.
Prepare a delicious muffin recipe currant, adding ground almonds. Currants are a little delicacy to offer without moderation!
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