The lipids of gooseberry, currant and their seeds were characterized. It was found that the lipid content increased during ripening from 45 g/kg to 150 g/kg in gooseberries, and from about 33 g/kg to 115-123 g/kg in currants (black, red and white). The lipids extracted from seeds of mature fruits was a mixture of triacylglycerols, which was accompanied by partial acylglycerols, i.e. mono- and diacylglycerols, and free fatty acids. The content of triacylglycerols in pressed and solvent-extracted oils from gooseberry seeds was 85% and 91%, respectively. The respective values were 83% and 90% for white currants, 85% and 92% for black currants, and 84% and 90% for red currants. The amount of saturated fatty acids gradually decreased while of polyenic acids increased during ripening of currants. The lipids of the berries studied were a rich source of essential unsaturated fatty acids.