The ribes genus contains some excellent edible fruits, including red, white, and pink currants, black currants, gooseberries, and jostaberry (gooseberry crossed with black currant).

In PA this year, Jeanne gooseberry ripened up perfectly. Jeanne skin is much thinner than Black Velvet goosebery when fully ripe, and essentially zero tart. When not fully ripe, some acid but refreshing mild strawberry flavor either way, mixed with apple flavor. Legit grape texture too, with thin skin, so a strawberry-grape-apple, grape size. Similarly this year many small goumis were sweet, no tart. (The big goumis are usually sweet that way every year.) Ditto white currants, sweet when fully ripe with little or no tart. And black currants basically sweet too. Jostaberry also.

These different types of ribes fruit each often have different types of acid flavors seemingly found in the skin, to go with the sweet pulp. Red currants have a kind of resinous aftertaste, red gooseberries a kind of licorice aftertaste, and black currants a type of dark beer aftertaste. Jostaberry seems most similar to gooseberry. Birds will often drain the gelatinous pulp and soft seeds of gooseberry and leave the skin behind. Gooseberries can be the size of blueberries and larger, black currants the size of small blueberries, jostaberry blueberry size, and red/pink/white currants smaller than blueberries, larger than elderberries.

Gooseberries, jostaberries, and white currants in photos: