Historic

Gooseberry also called "currant" is the clustered in round bay, yellow or red.

It can be eaten most often cooked as it has a sour taste. It is added to puddings, cakes and pies. It goes well with the pear, plum, raspberry and pineapple. Is made into syrup and wine.

Currant juice is excellent in the dressing. To prepare jams and jellies, caut better choose fruits that are not fully ripe, they contain pectin is higher. The gooseberry is especially popular in Europe. It grows solitary and is larger than the currants.

It can be eaten raw with sugar or made into pies, sherbets, jellies and syrups. It incorporates puddings, chutneys and fruit salads. She also serves as a garnish for meats and fish. It is rich in citric acid and pectin. Cassis is a black currant-like blueberry.

Blackcurrant is sought for the manufacture of liquors, wines, sauces and jellies. It can also be served like currants. Approximately 250ml of fresh blackcurrants contain three times more vitamin C than a small orange. It is very laxative.

History known to the Greeks and Romans, this fruit has borrowed its Latin definition "ribes" in Indo-European. The etymological root corresponds to its geographical area. The blackcurrant is in the wild from Siberia to Tibet. When the Moors invaded Spain in the eighteenth's, they discover what fruit they refer to as the Arabic name for "Ribas" which mean "sour".

It was not until 1550 that the British change their name to "currant", having a strong resemblance to the small seedless grapes and dried so common in Greece. The gooseberry is known since the Middle Ages. What a lovely "gaselle," said patoit in French at the time, when a girl crossed the pretty face, with red cheeks and cheekbones expressed health campaign.

Currants are grown in gardens. The XII's, is found both in Alsace, in Normandy, in southern central France. In the fifteenth's, it goes north to reach gradually to Pys Netherlands, Denmark and the Baltic Ring. In France when you go in Lorraine, the whole country smells of gooseberries at the ceuillette.

Did you know that formerly, the dukes of Bar were each seed ball washed goose feather then we cooked in large copper vats for making jelly, which would be offered to their guests. We call it the "roe Lorraine" fame has defied time and continues to this day ...