5 Days of Fall: Currants and Gooseberries

Hope you're enjoying our 5 Days of Fall series so far and that it's getting you in the mood for the new season. Today we're featuring ribes, which are a classification of fruits that includes edible currants (black currant, red currant and white currant) and gooseberries. Who knew there was even a categorization for that?

Black and Red Currants

  • Selection: Red currants should be deep red and soft when ripe. Black currants will be a deep purple, almost black.

  • Storage: Refrigerate unwashed in a plastic bag for up to 4 days. Can be frozen for 1 year.

  • Usage: Black currant is most commonly used in the syrup called cassis - which is great in cocktails!

  • Fun Fact: Black currant became popular in the UK during World War II since they're a great source of vitamin C and oranges weren't as readily available. After the war, the popularity continued and most of the black currant crop was made into syrup and given to children for free.

  • Selection: Picked when at full size but before they ripen.

  • Storage: Use within three days. Keep refrigerated.

  • Fun fact: Gooseberries are often said (who knew?) to be one of the fruits in the Fruit of the Loom logo but in fact those are green grapes.

Miss a post? Catch up for the week!

Monday: Cranberries
Tuesday: Pumpkin
Wednesday: Currants and Gooseberries (above)
Thursday: Sweet Potatoes
Friday: Mushrooms

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