Currants, Gooseberries, And Jostaberries : A Gu... -

"Culinary" varieties are picked while green and hard; their extreme acidity holds up perfectly in crumbles and pies. "Dessert" varieties are left to ripen until they turn red, yellow, or translucent white, at which point they become soft and sweet enough to eat straight from the bush.

These grow in long, elegant clusters called "strigs." Red currants are famously tart and high in pectin, making them the gold standard for jellies and sauces. White currants are essentially albino versions; they are much sweeter and are best enjoyed fresh or as a garnish.

It features the vigorous growth and thornless stems of a currant, but produces fruit that is larger than a currant yet smaller than a gooseberry. CURRANTS, GOOSEBERRIES, AND JOSTABERRIES : a gu...

They have a unique "pop" when bitten into, followed by a juicy, slightly translucent flesh. 3. Jostaberries ( Ribes × culverwellii )

Currants are the most well-known of the trio and come in three primary "colors," each with a distinct culinary use. "Culinary" varieties are picked while green and hard;

If you can’t decide between a currant and a gooseberry, the is the solution. It is a complex cross between the black currant and two types of gooseberries.

Gooseberries are the "rebels" of the group, known for their thorny stems and large, individual berries that can reach the size of a small grape. White currants are essentially albino versions; they are

These are the powerhouse of the family. They have a deep, earthy, and pungent aroma. While too intense for most to eat raw, they are unparalleled when processed into syrups (like Ribena) , liqueurs (Cassis), or jams. They are also exceptionally high in Vitamin C. 2. Gooseberries ( Ribes uva-crispa )