Jostaberry

Jostaberry

Plural:
Jostaberries
Family:
Grossulariaceae – Gooseberry Family
Species:
Ribes nidigrolaria

Plant

Jostaberries emanate from a crossbreeding between black currants and gooseberries. It was accomplished in around 1970 by Dr. Rudolf Bauer at the Max-Planck-Institute in Cologne, Germany; the Jostaberry has been in the trade since 1975. The spineless bush with its long sprouts resembles a currant rather than a gooseberry shrub.

Fruit

The dark coloured soft-fruit with a smooth and hairless skin and a weight of approximately 3 g contains a greenish pulp with seeds.

Flavour

In flavour it received something from both parents, which makes it well suited as a fruit for juice and jelly. Due to the absence of oil glands, the Jostaberry does not bear resemblance to the typical flavour of a currant. The refreshing acid of the gooseberry comes along with a flavour reminiscent of blueberries.

Maturity

July and August.

Storage

At 2 to 7 °C, they should be stored for about 2 to 4 days.