North American Fruit Explorers mailing list at ibiblio

["Robert C. Mullins" <mullins@gaelicmysts.com>]

Does anyone have a really good source of Black and Red currants?

I have seen that most of them seem to be Zone 8 or cooler, I am right on 
zone 8 are there certain varieties I should lean towards?

-rob



John S wrote:
> Ernest,
>
> I grow Primus, White Imperial, Swedish White white currants, plus a 
> fourth white whose name escapes me at the moment (might be Blanka).  I 
> also grow Glorie des Sablones, a pink very similar to Pink Champaign 
> and a number of reds.
>
> Of these, I do really prefer the taste of the white currants with 
> Glorie des Sablones a close second over the reds.  For me for fresh 
> eating, I do not harvest the whites (as well as the others) until I 
> have noticed some of them starting to drop later in the season.  The 
> whites make an excellent sipping juice which can be mixed with other 
> commercial fruit juices.
>
> But, gosh, the reds are so beautiful..
>
> Lee is far more expert than I and I do not feel comfortable in 
> speaking to quality.  The Swedish White will start producing this year 
> for me - it is a recent addition.
>
> Despite 10 years of annual tasting, I still cannot tolerate the taste 
> of the blacks, except for Crandall
>
> John
>
> */Ernest Plutko <ernestplutko@wiktel.com>/* wrote:
>
>     Has anyone grown Blanka white currant? I read white currants are not
>     high quality. I had Red Lake currants in the past but I didn't like
>     the fruit. Blanka supposedly comes from Slovakia. I am of Slovakian
>     heritage. That is the only reason I ordered Blanka. I also ordered
>     a black currant and a red currant to try them.
>
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--
Robert C. Mullins M.S. IT
GaelicMysts, Owner
Clarksville, Ar
http://wildcraft.gaelicmysts.com