Blackcurrant

If You Read Nothing Else

Four times the vitamin C of an orange.

Very high in anthocyanins (the natural colour pigments that make fruit red, purple or blue).

Usually cooked or juiced.

Very few cool-climate fruits carry this much vitamin C and this much pigment at the same time. Blackcurrant is proof that a fruit doesn't have to be sweet or tropical to be nutritionally serious.

Strong flavour, so a small amount goes far.