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New Zealand blackcurrants are available from December through to February.


Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.



Around the 1820's the first European settlers brought blackcurrant plants to New Zealand. The early New Zealand colonialists used blackcurrants as an all-purpose health tonic. 



  • New Zealand is the largest producer of blackcurrants outside of Europe, producing approximately 3% of the total world supply
  • New Zealand blackcurrants have unusually high levels of polyphenols, minerals and vitamins, believed to be the highest of any cultivated food in the world


Growing Facts

  • Blackcurrant plants thrive in New Zealand
  • Nelson and Canterbury are the main growing areas

Nutrition Information

Serving size: 1/2 cup - 62g

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 197/47 318/76
Protein (g) 0.6 0.9
Fat, total (g) 0.3 0.4
- saturated (g) trace trace
Carbohydrate (g) 9.2 14.8
- sugars (g) 9.2 14.8
Dietary Fibre (g) 2.7 4.3
Sodium (mg) 1 2
Vitamin C (mg) 99.2 160
Iron (mg) 0.6 1.0
Potassium (mg) 186 300

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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