Jostaberry Scientific Name, Ribes x nidigrolaria is native to Germany.
Jostaberry is a vigorous, multi-branched, small, eglandular, deciduous shrub.
Leaves are alternate, sub-orbicular, and palmately lobed.
The Jostaberry is a cross fruit bush in the Ribes genus.
Its fruit is globose larger than black currant but smaller than gooseberry and can reach up to 1cm in diameter, containing few to, many seeds.
The fruit first develops into green fruit veining typical of gooseberry fruit, then turn pink to red as they mature.
Then finally they turn a deep opaque purple-black more like a blueberry.
The skin of the berries is tough at this stage, much more than either gooseberries or blackcurrants.
The longer the fruit is left on the plant, the better, as this seems to increase the sugar content.
Jostaberries are a great fruit to eat fresh or after they have been refrigerated.
They also freeze well. Jostaberries add a delicious flavour to homemade ice cream and are excellent in pies, cakes and stewed.
Jams can be made using fully ripened berries. Savoury uses in chicken dishes, salads or for chutneys and relishes.
The Jostaberries are rich in vitamin C and antioxidants.
In studies, the extracts and juice of the Jostaberry have been found to have anti-fungal properties, as well as inhibitive effects on some bacteria.