Fruit : Redcurrant

Bright red edible berries with a slightly sour taste. Redcurrants are cultivated mainly for jams and cooked dishes rather than for eating raw due to their sour nature. Redcurrants are used in summer puddings and as a filling for tarts with custard or meringue. The berries contain high levels of vitamin C and are an excellent source of fibre. Redcurrants apparently aid digestion. Tea made from redcurrant leaves is thought to reduce the symptoms of gout and rheumatism.