Cherries, cherries and more cherries, after the delicious clafoutis, Joanne was once again busy in the country kitchen baking scrumptous cherry cake. Individually frozen cherries nestle deep in the freezer, ready for use later in the year. The harvest has now passed and all that remains are fallen fruit under the cherry trees, not to worry though, here in Chassaing Cheval, the raspberries are just turning red and there is a mass of juicy blackcurrants, mmmmmmm, we eagerly await the homemade cassis.
Did you know that black currants are very rich in many phytonutrients, antioxidants, vitamins, essential fatty acids and minerals.
In particular, black currants are renowned for their high content in Vitamin C (a powerful antioxidant), GLA (Gamma-Linoleic Acid, a very rare Omega-6 essential fatty acid) and potassium. They have been shown to have twice the potassium of bananas, four times the vitamin C of oranges, and twice the antioxidants of blueberries.
Black currants contain anthocyanins, which are compounds naturally found in berries. They are very potent antioxidants and are responsible for the color of blackcurrants. Around 300 different types of anthocyanins have been discovered.
Anthocyanins inhibit the enzymes Cyclo-oxygenase 1 and 2, and reduce inflammation and the effects of arthritis in the body. The effect is similar to aspirin or ibuprofen, so many middle-aged and old people are choosing the healthier blackcurrant juice over these drugs.
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