Magellan currant

Ribes magellanicum

fruit

Dark blue berries of a Patagonian currant, sweet and fragrant, eaten fresh, as jam or as syrup.

Origin

Patagonia (southern Chile and Argentina)

Season (United States)

December to March

Preparation

The berries are rinsed and eaten raw, fully ripe, seeds included; they are also cooked into jam or syrup.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

In Chile it is called zarzaparrilla, and it is found in drinks as well as savoury dishes.