@Grace1 here is the post from @californicus
The pdf is very useful.
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I am trying two new black currants that I have never seen nor heard of before but the reviews are excellent. One is Neva the other Andega. I will let you know! Do you have them in the States? Mine currently in tight bud.
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never heard of them. its sad that it takes almost 30yrs for new cultivars to make it from other parts of the world to the U.S.
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i have to mention mara des bois, alpine and wild strawberries. the smell is awesome esp. if your picking them on a warm day. for a northern fruit the smell/ taste is hard to beat! they are harder to pick but well worth it. when i have too many to pick myself, i offer my neighbors boys to pick them. the ones they dont eat , they bring home to their mother.
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Thank you so much! This is very helpful! I am looking for this variety now. 
I appreciate you sharing the article as well. I will check it out now. Have a great weekend!
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what breeding program do they hail from Mrsg?
This is the best I can do for now. Neva is: Ribes nigrum NEVA âChereshnevaâ.
And Andega is by: Bernard Lantin, INRA dâAngers. What is interesting about both of these black currants is that they are self pollinating, but the Andega is supposedly sweet enough to be eaten fresh. I will let you know. They are both large enough and old enough to have fruit this summer. We shall see. The berries are supposedly very large. The Andega is related is a pollinator for Noir de Bourgogne.
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I replied in the post above. Sry.
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Neva is from the Ukraine and. Andega is from France. Whewwwww those are the facts quite simply.
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Beautifull and yummy! 
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my Tiben b. currant is pretty good off the bush and has bigger berries. i believe its swedish bred.
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The Neva is from the Ukraine. There are great currants in Sweden and they drink tons of black currant juice.
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I just finished a grocery-store Ataulfo mango from Mexico. (off season i know, but they were on a big sale and i couldnât resist!)
It was fabulously sweet, flavorful, and fiberless. In other words, perfectly ripe.
Prior to cutting it, it had no fragrance whatsoever 
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Muscadines are one of the fruits I wish were just a touch hardier, so I could try them in New Hampshire.
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How do you eat the guava? Do you discard the seeds and flesh around them, as we do with papaya? The ones weâve tried have been pretty bland, and lots of seeds that are as hard as gravel. I can see how that could still work great for juices, syrups, candies and such, but what about fresh?
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Those muscat grapes look incredible. Iâd love to taste them someday. The one on the right almost looks like gooseberry. Is that surface cracks in the skin, or flesh viewed through transparent skin?.
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Great question. I have always eaten syrupy guava out of a can, with a slice of cream cheese.
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Hi, itâs flesh viewed through transparent skin⊠a raisin wine is made with these vines and the grapes are dryed by solar heat so that you can also see a wrinkled peel. Itâs a grape born in Egypt and introduced by the Arabs in Europe in 700 (Pantelleria). As a dessert wine it is unmatched. Grapes original name was âzibibboâ from arab " *zabÄ«b" (raisins). Zibibbo is also the name of this 22° wineâŠ
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guava is actually consumed in its entiretyâseeds and all. I see what youâre saying though re: seeds. It takes a bit of restraint when biting into inner pulp.The seeds are edible, which you could crunch (to get to the omega-3âs within), but that is only if one has rock-hard molars like the hyena typing this, haha
otherwise just swallow the seeds whole, which would give seeds the opportunity to go through the âcircle of lifeâ , which quite certain is what helps guavas get dispersed throughout tropical regions via fruit bats, birds, or even primates
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