Red fruits
Redcurrant (Red fruits)

Redcurrant: the summit of sweet & sour!

Redcurrants, which originally grew wild in Scandinavia and the northern climes of Asia, were cultivated in Northern Europe and Great Britain in the Middle Ages, then introduced into France by Olivier de Serres, the 17th Century botanist who is considered the first French agronomist. The numerous varieties of redcurrants – white, green, red – and the diversity of the lands they are grown on, spread out in almost all European countries, provide a wide palette of sourness, freshness and colors. Redcurrants are particularly appreciated as condiments in savory dishes: game, foul, pork, lamb (where in the UK they often replace mint sauce) and fish. The gooseberry, which is the name given to the light green variety of the berry, is known in French as the mackerel berry because it is often used in a sauce for this oily fish. Redcurrants are at their best in sweet & sour concoctions, such as chutneys and they provide their jellifying features to several jams, either alone or mixed with other fruits. For desserts, they contribute their rich assortment of fragrances and colors to numerous dishes. From a health point of view, they are very low in sugar content, contain a lot of vitamins C and K and have a great many minerals and flavonoids, which are good blood thinning agents.

Frozen products

Discover this Les vergers Boiron’s flavor in all its frozen forms. They will meet all your needs and inspirations.

Recipes with redcurrant flavor

Chefs from all over the world share with you a selection of recipes made with this flavor to inspire your pastry, ice cream making, cooking and cocktails. 

Cocktails with alcohol Maxime Le Gal

Rose currant

by Maxime Le Gal
Confectionery Martín Lippo
Verrines and bite sizes Ollivier Christien

Fruits salads

by Ollivier Christien

Flavour combinations

Some suggestions to combine flavors and enhance their qualities in terms of taste, texture and color.