Fruit
Flesh
Black currant flesh is the deep purple pulp released when berries are crushed or cooked—tart, musky, and intensely coloured. It is the base of jams, coulis, sorbets, and cordials once sweetened and often sieved. Cooking softens skins and frees juice; a brief simmer preserves brighter flavour than long boiling. Balance with sugar and sometimes apple for set. Frozen flesh purees well for yoghurt and pastry creams.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.11 g
- Cholesterol 0 mg
- Sodium 4.8 mg
- Salt 0.01 g
- Total Carbohydrate 13 g
- Dietary Fibre 2.06 g
- Total Sugars 9.77 g
- Complex / starch 0.99 g
- Protein 0.8 g
- Water 80.9 g
- Energy 54.6 kcal
- Water 80.9 g
- Carbohydrates 13 g
- Protein 0.8 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.11 g
- Omega-3 0.01 g
- Vitamins 41.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.47 mg
- Vitamin B5 — Pantothenic Acid 0.23 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 16.9 µg
- Vitamin C 2 mg
- Vitamin E 0.33 mg
- Vitamin K 5.5 µg
- Minerals 382 mg
- Major Minerals 381 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.47 · vitamin-b5-pantothenic-acid: 0.23 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 16.9 · vitamin-e: 0.33 · vitamin-k: 5.5 ·
Minerals
Flesh of Black Currant: composition reflects this culinary part relative to the whole ingredient.
History
Burgundy cassis traditions used crushed black currant pulp for liqueur and syrups.
Commercial crush and concentrate lines scaled black currant flesh for drinks.