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nafex - Re: [NAFEX] Black currant taste/flavor/aroma

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  • From: Tom Olenio <tolenio@sentex.net>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Black currant taste/flavor/aroma
  • Date: Sun, 07 Mar 2004 07:28:42 -0500

 

list@ginda.us wrote:

<snip> I wonder if they are as good when cooked.  I don't know what the
chemical relationship is between the harsh raw flavor and the rich
cooked flavor - they might be entirely different chemicals, with the
good flavor simply masked by the harsh flavor, or the rich cooked
flavor might be what the harsh flavor breaks down into.  I know there
are strong flavored grapes with and without harsh flavors - maybe it's
like that.

Ginda
 

Hi Ginda,

Look at the quince...  From everything I have ever read, it is a wonderful cooked fruit, with many uses, but cannot be consumed raw.

I have never found one in any market in my travels.  A member of NAFEX supplied me with seeds, I got the seedling off to a good start, and another NAFEX'r (with a lot more land) is growing them out.

Hook or by crook, I will taste a quince.

There are lots of other currants that can be eaten fresh.  Most of the red currants, Crandall (black), Buffalo (black), but these all lack the "spiciness" of european black currants.  My son had a friend over, and when they got out of the pool they wanted something to eat.  I directed them over to the Red Lake currant and told them they were like "Skittles" candy.  They ate nearly the whole crop of berries.

When you consider the number of less sweet, fruit candies on the market, there is no reason for many of the currant varieties (not european blacks) to be popular fresh eating alternative.  People have just not experienced them.

Later,
Tom

--
Thomas Olenio
Ontario, Canada
Hardiness Zone 5b
 



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