"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.
They have a unique "pop" when bitten into, followed by a juicy, slightly translucent flesh. 3. Jostaberries ( Ribes × culverwellii ) CURRANTS, GOOSEBERRIES, AND JOSTABERRIES : a gu...
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 ) "Culinary" varieties are picked while green and hard;