The British blackcurrant season is in full swing and forecasts project it may be a bumper season for the soft fruit.
This year has produced an early harvest with the first fruit being picked on the 1 July with previous years harvesting around the 4-5 July.
The cold winter followed by the warm and early spring and summer weather has speeded up fruit progress and made this year’s crop “the best yet” with high brix levels.
The Ben Gairn variety which usually sees a brix level of 13 has been recorded as high as 17 this year.
Jo Hilditch, chairperson of the British Blackcurrant Foundation, said: "This year’s crop of blackcurrants has a high natural sugar content after the glorious sunshine we've been having and has produced large currants particularly in the West of the Country which has been blessed with some much needed summer rain."
A recent survey undertaken by the Blackcurrant Foundation revealed that while 53 per cent of the population considered green fruits and veg to be the healthiest colour in their diet, just 14 per cent identified purple as the best.
In fact, purple foods like blackcurrants contain a whole host of naturally beneficial components to help the body fight off disease.
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