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New Berries to Try -- Red Currant

Red Currant

Berries are loaded with fiber to keep you feeling full and vitamin C and phytonutrients that protect against disease. Go beyond the standard strawberries and blueberries, and add one of these varieties to your eating plan.


Currants are related to gooseberries. The tiny, round fruits grow on shrubs in bunches similar to grapes. Common varieties include red currants, white currants and black currants. White currants have a lower acidity, making them better for eating fresh. Red and black currants can be used in juices and sauces.


A boysenberry is a large, deep red-purple fruit that looks similar to a blackberry. It’s a juicy, delicate fruit that is sweet, not tart. Eat these berries fresh, or try adding them to your breakfast cereal.


Olallieberry is often considered a variety of blackberry, but it’s actually a cross between a loganberry and a youngberry. The fruit takes on characteristics of a blackberry both in its looks and its slightly tart flavor. These berries can be mixed with other sweet berries to balance the tartness, and they can be used to make sauces or low-sugar jam.

Golden Raspberry

Golden raspberries have the same sweet flavor and shape as red raspberries, but they range in color from a beautiful golden yellow to a slightly pink-yellow. These berries are best eaten fresh and are fun to use in fruit salads for a splash of gold color.


Loganberries are a cross between blackberries and raspberries, but their bright red color takes on more characteristics of a raspberry. The fruit is sweet and juicy when picked ripe from the vine, making it perfect for topping yogurt or oatmeal.


The gooseberry is a small, round fruit with a skin that resembles a grape. American varieties can range in color from light green to pink to deep purple. Gooseberries are often tart. They can be cooked down to make sauces or added to baked goods.


Huckleberries are similar to blueberries, but they’re larger with darker, shinier skins and seeds. While the fruit can be sweet, many varieties are more tart than blueberries. Huckleberries are best eaten after they are slightly sweetened and cooked down into a sauce or jam.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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