Blackcurrant
Red fruitsBlackcurrant: sweet and savory super fruit
In France, it was widely used in crème de cassis (originally known as ratafia) and was made famous when it became the basis for kir, named after the cocktail of Burgundy white and crème the cassis, made famous by the Reverend Canon Kir, who gave his name to the drink. In Britain, during WWII, when some fruits, such as oranges, became rare, locally grown blackcurrant were encouraged to make syrups, leading to the development of a British classic, Ribena (derived from its scientific name Ribes nigrum). Blackcurrants are extremely versatile, used for their aromas and striking color to make desserts, pastries, sorbets and in fruit salads: coulis, syrups, jams, jellies, etc. It is also used in savory dishes for its powerful fragrance and its complex mix of acidity, sourness and floral notes.
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To bring you the very best fruit, it all starts with a rigorous selection process involving the meticulous work of our buyers, who identify the best growing regions and the best varieties of fruit from around the world. Once the fruit has been classified according to its properties, our experts blend several batches of different varieties, harvests and origins. The result is a fruit puree with consistent flavour, quality and texture. Our partner, located near Aléria, works all year long to harvest the best PGI Corsican clementines. And we've been working alongside them from the very beginning to establish the Corsican PGI clementine sector.
Frozen products
Discover this Les vergers Boiron’s flavor in all its frozen forms. They will meet all your needs and inspirations.
Recipes with blackcurrant 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.
Nitro dotted lollipop
by Martín LippoFlavour combinations
Some suggestions to combine flavors and enhance their qualities in terms of taste, texture and color.