These are the powerhouse of the family. They have a deep, earthy, and pungent aroma. While too intense for most to eat raw, they are unparalleled when processed into syrups (like Ribena) , liqueurs (Cassis), or jams. They are also exceptionally high in Vitamin C. 2. Gooseberries ( Ribes uva-crispa )

Currants are the most well-known of the trio and come in three primary "colors," each with a distinct culinary use.

These grow in long, elegant clusters called "strigs." Red currants are famously tart and high in pectin, making them the gold standard for jellies and sauces. White currants are essentially albino versions; they are much sweeter and are best enjoyed fresh or as a garnish.

They have a unique "pop" when bitten into, followed by a juicy, slightly translucent flesh. 3. Jostaberries ( Ribes × culverwellii )