Top’n ‘n’ Tail’n
Jonathan & Denise >
At this time of year, weather permitting, this is what we spend our afternoons doing!
Wellington XXX blackcurrants ; Leveller gooseberries ; Careless gooseberries.
Ribes nigrum Wellington XXX. Fine, juicy sweet flavoured medium to large berries. Vigorous spreading habit, heavy cropper, excellent for freezing. Self-
Ribes uva-crispa Leveller. Mid-season dessert variety. Superb flavoured yellow-
Ribes uva-crispa Careless. A reliable and heavy-cropping Dessert/Culinary variety. Large, smooth skinned berries that turn a red colour when fully ripe. An excellent variety for cooking and jam making.
Ribes grossularia Black Velvet. Vigourous growth. The green berries develop first a pinky blush, and then turn uniformly purple as they ripen fully, when they are medium size, soft-skinned, juicy and with good to excellent flavour and sweetness. The berries are the size of seedless grapes.
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They look wonderful!! I don’t make jams or eat them but I would eat the fruit as is.
J > When fully ripe (and in some varieties that means they have turned fully red), gooseberries are soft, juicy, and sweet. But still sour as well. If you don’t add sugar to tea/coffee or add it much as an ingredient, then you’ll probably love ripe gooseberries eaten raw. I can’t stop myself eating ripe gooseberries as I’m picking!
Yumm. I remember gooseberries well.
And look at the payoff! Such bounty . . .
yum! Jam? marmalade? And some for the freezer as well? Tis the season of food bounty!
Jellies, pies, crumbles, wine …
I like your weather on the side bar!
Yum!