Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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(Ribes nidigrolaria), a fruit which is a vigorous and disease-resistant cross between a blackcurrant (R. nigrum) (see under currants) and a gooseberry (R. grossularia). It was developed around 1970 by Dr Rudolf Bauer at the Max Planck Institute in Germany. The dark berries are larger and less powerful in taste than those of a European blackcurrant but combine its distinct aroma with the refreshing acidity of the gooseberry. The plant is not spiny like a gooseberry. The fruits are high in vitamin C and are eaten fresh or made into jams, juices, preserves, syrups, and cordials.