Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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Jostaberries are purple berries that grow on thornless bushes with deeply-veined green leaves that feature serrated edges and irregular lobes. When young, the berries are a light green, and closely resemble a small gooseberry. They hang firmly on their stems, in clusters of three to five. As they mature, they deepen in color, going from green to red before they turn a glossy violet-black, indicating that they are ripe. Each berry can grow to 10 millimeters in diameter. The tangy-sweet berries taste of gooseberries with a slight flavor of black currant and grape.
Jostaberries are available in mid-summer.
Jostaberries are a cross between the gooseberry and the black currant. They are botanically classified as Ribes nidigrolaria. The name Jostaberry, pronounced “yusta-berry”, comes from the German for gooseberry (Johanisbeere), and black currant (Stachelbeere). Jostaberries are sometimes referred to as Goose Currants, and each berry is larger, and generally sweeter, than a gooseberry or a black currant. Jostaberries are not widely cultivated, in part because it can take four to five years for a plant to produce a decent crop of berries (around 5 kilograms per bush).
Jostaberries are rich in vitamin C and antioxidants. In studies, the extracts and juice of the Jostaberry has been found to have anti-fungal properties, as well as inhibitive effects on bacteria such as E. coli, as well as some acne-causing bacteria.
Jostaberries may be eaten fresh. They also are used to make jams, relishes and chutneys. They can be found in desserts such as pies and crumbles, and can be processed to make cordials and fruit wines. Jostaberries can be stored for a few days in the refrigerator. They may be frozen after being washed, and the stems removed. They can last for several months in the freezer.
The development of the Jostaberry came from research work done following a gooseberry craze that swept England and America in the late 18th and early 19th centuries. At its height, gooseberry appreciation clubs were not uncommon in both countries. Gooseberries were first cultivated in English and Dutch gardens. The berries were brought to America by English colonists, where they became almost as popular as they were in England. Around the 1800s, gardeners and breeders in Europe began experimenting with crossing gooseberries and other berries, including the black currant. The Germans made the most headway, developing hybrids in the 1930s to the 1950s. The Jostaberry was made available to the public in 1977. Although they are grown in several parts of the world, they are perhaps appreciated best in England, where a 2009 article in British newspaper The Guardian described the Jostaberry as “a sort of jumbo black currant that makes a cracking crumble”.
Jostaberries were bred in Germany. The first cultivar of Jostaberry as we know it was developed in Cologne in the 1970s by plant breeder Dr Rudolph Bauer. Today, Jostaberries can be found in parts of Europe, Australia and in North America. The Jostaberry plant is resistant to various diseases and pests that plague other currant and berry bushes. The plant is cold-hardy, and can tolerate temperatures that dip to 4 degrees Celcius. It does not do well in warm climates, and prefers moist, well-drained soils. In America, different cultivars have been developed, such as the Orus 8, first bred in Oregon and notable for its very sweet berries and red highlights in the fruit.
Recipes that include Jostaberries. One is easiest, three is harder.
|Spectacularly Delicious||Jostaberry Jam|
|Kaydale Lodge Gardens||Jostaberry Jelly|