North American Fruit Explorers mailing list at ibiblio

[Diane Whitehead <voltaire@islandnet.com>]

The mention of frozen currants to add to later fruits for a pectin 
source reminded me of something that has puzzled me.

I was in England in February, at a cafeteria in a botanic garden, 
where all the bowls of custard were decorated with sprigs of red 
currants, all still on the stems, and looking fresh.  I should have 
asked how they did it, but didn't, and it has puzzled me ever since. 
I'm sure they hadn't flown them in from the Southern Hemisphere, as 
this was not a high-priced restaurant.  Could they have frozen them 
so that they retained their just-picked look?

--
Diane Whitehead  Victoria, British Columbia, Canada
maritime zone 8
cool mediterranean climate (dry summer, rainy winter - 68 cm annually)
sandy soil