Jostaberry facts

Jostaberry, cross between a gooseberry and a black currant. Jostaberry was under development for more than 30 years by the late Dr. Rudolph Bauer in West Germany.

Gooseberry

Black Currant

Jostaberry

This plant is a complex cross, but the result is a totally new berry that combines the best qualities of both parents. The objective in developing the Jostaberry fruit was

To create a good quality berry
A higher yielding berry than the currant
A thorn-free plant
A plant with immunity to or resistance against various diseases

Dr. Bauer achieved these goals. The Jostaberry has a new flavor bringing out the best of a gooseberry with the mild hint of black currant. The gooseberry thorns are gone; immunity or resistance against major diseases is built-in, and the production is higher than either of its parents.

Jostaberries are high in vitamin C and are excellent for eating, juicing, freezing and processing.

The plant needs a lighter soil with high organic content; mulch also is recommended. The Jostaberry is winter hardy for a location such as Colorado, though it's recommended that in areas that reach below -25 degrees F, a trial planting be conducted first.

Oroblanco fruit

Oroblanco was large, greenish grapefruit which is very sweet and juicy inside. It was a white grapefruit sprinkled with sugar and less bitterness.

Oroblanco, The White Gold of Grapefruits is Frieda Caplan's favorite fruit. Oroblanco is a cross developed at the University of California-Riverside in 1958. The wonderful thing about the Oroblanco is there is no bitterness. Oroblanco is a favorite grapefruit of many farmers’ market shoppers. It’s an ideal balance of sweet, tart and delicious piney flavor.

Oroblanco have a green-tinged outside skin, but the inside flesh is pale yellow. The fruit was so sweet and juicy.

Oroblanco Sorbet 

Oroblanco sorbet is very delicious due to low acidity of the fruit and metal pan is needed to prepare.
Ingredients:

• 3/4 cup sugar
• 3/4 cup water
• 3 Frieda's Oroblanco grapefruit, cut into halves
• 1 tablespoon fresh lemon juice

Preparation:
Mix sugar and water in a heavy saucepan.Boil until the sugar dissolves and reduce heat to low and simmer for 5 minutes. Make it chill for 15 to 20 minutes to room temperature.
Pour the Oroblanco grapefruit juice in a large bowl. Stir in the cooled sugar syrup, grapefruit peel and lemon juice and freeze the mixture in an ice cream maker.