Redcurrants
Sharply sour, low in sugar, and most of the fibre sits in the seeds you swallow anyway.
How to use it
Raw through yoghurt or quark, or as the sour note against something rich. On the sprig over a plate of fruit.
The best version
Bought on the sprig, glossy, with no dried-out stems. In season they are cheap, and outside it they are barely there.
How to prepare it
Strip them off the sprig with a fork, running it backwards through the bunch. Do not cook them unless you have to, because nothing of the texture survives it.
What it does
For the redcurrant on its own, little has been measured in people. It is here because it is sour and low in sugar, and because you eat the seeds and the skin with it.
Watch out
Almost everything made from redcurrants is juice, jelly or cordial, and sugar is the main ingredient in all three. The fruit is the product, not what gets made out of it.