Pronounced ‘yosta’ – a cross between blackcurrant and gooseberry. This Jostaberry ripens in July. The fruit is very flavorful, sweet-tart & satisfying with red-black skin and berries the size of gooseberries. It’s great raw in salads, muesli, or desserts and good cooked in sweet or savory dishes. They sometimes remind me of a peanut butter sandwich. Shrub is a big hardy deciduous shrub. Storage: freezes well.

Jostaberry species description: The jostaberry is a complex-cross, involving three original species, the blackcurrant Ribes nigrum, the North American coastal black gooseberry R. divaricatum, and the European gooseberry R. uva-crispa.