So, another day, another market. Today, I'm heading over to the Atwater market. Look at that building.
It's like very, very cool architecture--
reminds me a little bit of like the
cover of that Pink Floyd album. I feel like there should be like a giant inflatable
flying pig over this market. It looks a little slow, but it is only a Wednesday.
Yesterday I only went to the Jean Talon market. Today I'm hoping to hit a few more than one.
Well, hello everybody. So, last time I was in Montreal
so many years ago, I reviewed this guy, this guy right here: the
regular green
gooseberry. And I've actually seen this in the US too, like a couple of times, not so super often, but
once in a while, I'll run into these at like a farmers market or something. But what I have never seen before is this:
this, I believe, is a
jostaberry. It is a hybrid of the black currant,
the North American coastal black gooseberry, and the European
Gooseberry. I want to see how this hybrid
gooseberry compares to the the regular green gooseberry.
So as a little reminder of what this tastes like, cause honestly I haven't had one of these since I've been in Montreal
oh so many years ago, like four years ago or whatever. Let's try it again.
A little bit like a green grape, but with a nice
mellow
sweetness to it. You get that kind of flavor from like a red currant or a white currant. Black currants
I think are a little too complicated to relate to a green
gooseberry, but those are a little similar too, I guess.
These are quite tart. I think like if you wait for these to ripen a little bit more
they're going to get a lot sweeter and
some of that sourness will go down. But right now, these ones are pretty high up there--
I'd say maybe like a 7 out of 10 on
sourness. And the ones that I had like way back when, those were probably a peg or two lower on the scale.
Maybe like-- I don't know, it was a long time ago-- maybe like a 5 or 6 out of 10.
These are also not nearly as sweet. They are as sweet as a grape, maybe a little bit less.
They have a nice crunch to them. And they also have like this nice
mellow
sweetness to them, almost like a little like creamy tasting.
So let's try this guy. Let's see how this stacks up.
Hmm, that is delicious.
Those are really good. I like those a lot better than the
green gooseberries, and I like green gooseberries. Tastes a little bit like a nightshade. It's got like a touch of like a
slight tomato-ish kind of flavor to it.
There's salt. When I bite into it, I can feel like the inside just kinda like
spilling out. I can feel the little seeds in there.
The flavor is kind of strange. They're savory tasting: a little bit like a grape,
a little bit like a black currant. They're a lot easier to take.
Green gooseberries, they can kind of like mess you up if you pick ones that are like a little sour.
These ones,
they're sour, but not as sour. And they're sour in a way that's like a little bit easier to deal with.
It's like the sourness you get from like
like a green apple or something.
It's not like hitting you in the face like super sour.
Black currant flavor, red grape flavor, yeah, and a little bit of like a tomatoey kind of flavor.
So, altogether, that's pretty tasty. If you like black currants,
this reminds me a lot of black currant but it has more of a punch to it and
more of like a savory taste to it. So
this would be really good like on like a cheese platter or
to be used with like meats or
if you want to like have like a fruit
sauce or compote or something to go with more of like
a savory type of dish, that'd be really good for that.
It's also good as like a sweet, but I think like the fact that it has like a little hardiness to it
is something you can work with.
Honestly, I didn't even know that those existed.
So I'm excited that I was able to find these here and get a chance to try a different type of gooseberry. So
yeah, I think that's about it. See you next time. In my hand I've got
jostaberries, winter berries and green gooseberries.
We're gonna do something here guys and don't mind all the honking from outside,
can't do anything about that, but I can do something that's going to be
pretty epic.
All right, got all these. Let's do it all in one go.
That was more
than I probably should have used. That's intense. I'm getting a lot of tartness,
like biting into a lemon. Well, actually like biting into a bunch of green grapes, like unripe grapes
with a little bit of wax lip flavor. What really kind of like steals
the spotlight when you eat them all together is the
green gooseberry, just because they're so strong and so tart.
The jostaberries kind of get lost.
But like the little wax lip of wintergreen flavor is kind of like peeking through as well.
Not bad, actually.
I think like if I were to take all these and like blend them into like a juice or something
that would be that'd be pretty good. But instead, I'm going to leave them here for,
well, I'm staying at like a hostel sort of thing, so
I'm gonna leave them in the kitchen there for all the kids to eat. But otherwise guys, see ya next time.
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