Strawberries, gooseberries, rasps, rhubarb, red and blackcurrants, then there was potatoes, onions, carrots, peas, mint. Major sources of anthocyanins are blueberries, cherries, raspberries, strawberries, blackcurrants, purple grapes, and red wine. The fruits typically used in summer pudding are raspberries, strawberries, blackcurrants, redcurrants, whitecurrants, and blackberries. In addition the Kitchen Garden contained gooseberries, blackcurrants, whitecurrants, redcurrants and raspberries. When harvested overripe the wines can taste jammy and may have aromas of stewed blackcurrants. The fruit of blackcurrants when eaten raw has a strong, tart flavour. Although harder to pluck than blackcurrants, the plant is thornless. Fruit in blackcurrants is borne primarily on one-year-old shoots. Raw blackcurrants are 82% water, 15% carbohydrates, 1% protein and 0.4% fat (table). Blackcurrants are also used in savoury cooking. Blackcurrants and other berry fruits are grown in Tasman, Waikato, Canterbury and Auckland. Blackcurrants are included in some unusual combinations of foods. Blackcurrants may accompany roast beef, grilled lamb, seafood and shellfish. Blackcurrants can be eaten raw, but are usually cooked in sweet or savoury dishes.