{"id":6824,"date":"2026-06-25T15:43:43","date_gmt":"2026-06-25T13:43:43","guid":{"rendered":"https:\/\/www.lafruitiere.com\/?p=6824"},"modified":"2026-08-12T16:07:55","modified_gmt":"2026-08-12T14:07:55","slug":"blackcurrant-redcurrant-morbihan","status":"publish","type":"post","link":"https:\/\/www.lafruitiere.com\/en\/blackcurrant-redcurrant-morbihan\/","title":{"rendered":"Morbihan blackcurrants and redcurrants: our own fruit purees"},"content":{"rendered":"\n

Nestled in the heart of its orchards in Morbihan, La Fruiti\u00e8re du Val Evel grows blackcurrants and redcurrants. This close proximity to the orchards is essential: the fruit reaches peak ripeness and is processed quickly, avoiding the long-distance transport<\/strong> that can compromise the flavor profile. The result is a blackcurrant and redcurrant pur\u00e9e that is more intense, authentic, and consistent.<\/p>\n\n\n\n

Why the Breton terroir produces blackcurrants with above-average intensity<\/h2>\n\n\n\n
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Morbihan is not the first region that comes to mind when discussing blackcurrants; Burgundy and the Loire Valley hold that reputation. Yet, the Breton climate produces blackcurrants of remarkable aromatic intensity for a simple reason: the diurnal temperature range.<\/strong><\/p>\n\n\n\n

Breton summers feature cool nights and bright days. This alternation slows fruit ripening and concentrates anthocyanins\u2014the pigments responsible for the blackcurrant’s deep color and aromatic intensity. Fruit that ripens slowly develops greater complexity than fruit exposed to constant heat.<\/p>\n<\/div>\n\n\n\n

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Atlantic humidity also plays a role. It maintains the plant’s vigor throughout the season, preventing water stress. The fruit swells steadily, resulting in dense flesh and abundant juice.<\/p>\n\n\n\n

Morbihan\u2019s soil\u2014often granitic and well-drained\u2014limits excess deep-seated water and compels the roots to seek out minerals. This root activity is reflected in the fruit’s aromatic profile: a blackcurrant that is more mineral-driven and profound, with a crisp acidity<\/strong> that holds up well during processing.<\/p>\n\n\n\n

Blackcurrant vs. redcurrant: two profiles, two uses in pastry and ice cream making<\/h2>\n\n\n\n

Blackcurrant is dense, deep, and highly aromatic.<\/strong> Its acidity is distinct yet enveloped in intense fruitiness. It holds up well during cooking and in emulsified preparations. Its deep purple-black color strongly tints mixtures, making it a visually striking ingredient as well. In pastry making, it is used in inserts, mousses, and mirror glazes. In frozen desserts, it yields a bold, instantly recognizable sorbet with a long-lasting finish.<\/p>\n\n\n\n

Redcurrant is lighter and more acidic.<\/strong> Its profile is lively\u2014almost sharp\u2014with a slightly astringent finish. It adds freshness where blackcurrant adds depth. In pastry making, it is ideal for preparations requiring crisp acidity, such as coulis, jellies, and glazes. In frozen desserts, it produces a sorbet that is lighter and more thirst-quenching than blackcurrant. When paired with strawberry or raspberry, it enlivens the flavor profile without overpowering it.<\/p>\n\n\n\n

The two pur\u00e9es work well together. A blackcurrant-redcurrant blend creates a balanced profile: the depth of the blackcurrant lifted by the liveliness of the redcurrant.<\/strong><\/p>\n\n\n\n

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Browse our blackcurrant products<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Browse our redcurrant products<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

From harvest to pur\u00e9e: how we process our homegrown fruit<\/h2>\n\n\n\n
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The orchard and the processing facility are located on the same site\u2014a key advantage. Fruit harvested in the morning is processed that same day or within 24 hours<\/strong>. This short turnaround between picking and processing preserves the volatile aromas that vanish as soon as the fruit begins to oxidize.<\/p>\n\n\n\n

Harvesting takes place at peak maturity, when the fruit reaches its aromatic zenith and optimal balance of sweetness and acidity. A blackcurrant picked too early lacks depth; one picked too late loses its acidity. The harvest window is brief\u2014just a few days per variety\u2014making the ability to time it perfectly a skill in itself.<\/p>\n\n\n\n

Processing involves a cold pasteurization method<\/a><\/strong> with no added sugar.<\/strong> This technical choice preserves the fruit’s natural flavor profile and gives professionals total control over the sugar content of the finished product. The resulting pur\u00e9e tastes like fresh fruit, not syrup.<\/strong><\/p>\n\n\n\n

Packaging is tailored to professional needs: one-kilogram frozen trays for pastry and ice cream making, and flexible pouches for larger volumes. The “Fresh HP” range allows for immediate use\u2014without thawing\u2014in mixology or culinary applications.<\/p>\n<\/div>\n<\/div>\n\n\n\n

What pastry chefs and ice cream makers create with our blackcurrant and redcurrant pur\u00e9es<\/h2>\n\n\n\n

Blackcurrant is a natural choice for layered desserts (entremets<\/em>). A blackcurrant insert within a dark chocolate dessert<\/strong> is a classic pairing: the bitterness of the cocoa and the deep acidity of the blackcurrant enhance one another. In mousse form, blackcurrant holds up well; its aromatic intensity remains distinct even when incorporated into a whipped base. As a mirror glaze, its deep purple-black hue creates an instantly striking visual effect<\/strong>.<\/p>\n\n\n\n

In the realm of frozen desserts, a full-fruit blackcurrant sorbet<\/strong> is a reliable menu staple. Its aromatic intensity and deep color make it instantly recognizable. Paired with a scoop of vanilla ice cream, it creates a classic, effective contrast. In a sundae or dessert cup, it pairs beautifully with passion fruit or raspberry.<\/p>\n\n\n\n

Redcurrants are ideal for tarts and summery fruit-based desserts. Used in a jelly or glaze, they provide a crisp acidity that enlivens preparations featuring sweeter red fruits like strawberries or cherries. As a sorbet<\/a>, redcurrant is perfect for summer menus seeking lightness and freshness.<\/p>\n\n\n\n

Both pur\u00e9es pair well with white chocolate, vanilla, mint, and mild spices such as cardamom. Blackcurrant also works beautifully with spirits, lending itself to homemade cr\u00e8me de cassis<\/em>, cocktails, and mocktails.<\/p>\n\n\n\n

Blackcurrants and redcurrants from Morbihan: from orchard to laboratory<\/h2>\n\n\n\n

Growing their own fruit and processing it on-site\u2014that is the path La Fruiti\u00e8re du Val Evel has chosen. This choice is evident in the resulting pur\u00e9e: it offers greater aromatic intensity, a cleaner acidity, and a deeper color than fruit imported and processed far from its growing region.<\/p>\n\n\n\n

Blackcurrant provides depth and power; redcurrant adds liveliness and lightness. Together, they create a balanced profile that holds up in any application\u2014from entremet inserts to full-fruit sorbets.<\/p>\n\n\n\n

At La Fruiti\u00e8re du Val Evel, this product is available in the following formats:<\/p>\n\n\n\n