Jostaberry belongs to the family of currants that has been created by crossing blackcurrant and gooseberry in Germany in the early 1900s, and is available on the market since the 70s.
The dark purple, smooth-skinned and hairless berries have a greenish flesh and small seeds. They are reminiscent of both blackcurrants and gooseberries in taste, with a pleasantly astringent aroma and a slightly bitter in the aftertaste.
Jostaberry bushes have purple flowers that start blooming in the first weeks of April. The berries grow slightly larger than blackcurrants and usually ripen towards the end of mid-July.
Jostaberries contain a very high amount of vitamins C and B1, B2, as well as acids that have a good effect on digestion, and antioxidants that strengthen the immune system. They are easier to pick than gooseberries because the branches of the bush don’t have thorns. Also, because the berries are larger, a higher amount can be harvested than from blackcurrant bush.
Another advantage of jostaberries is that they are not quite as acidic and do not have such an unpleasant aftertaste as gooseberries.
Jostaberries can be enjoyed fresh, or in jams, syrup and lemonade out, but they are probably the tastiest and healthiest if added to a smoothie.
Throw a handful each of blackberries, jostaberries and frozen strawberries in the cup of the blender, add some vegetable milk or water (you can also add a banana to make the smoothie sweeter), mix and enjoy the vitamin-rich drink.