Black currant Carmelita

Blackcurrant Carmelita is a type of blackcurrant that belongs to the mid-early ripening period. The work was carried out at a research institute. A crossing was carried out between Lyubava and Dikovinka, these varieties of currants are popular with many gardeners. The authors of the Carmelites are T. Zvyagina, T. Zhidekhina.

The Carmelita currant variety was included in the state register in 2006.

Carmelita currant: variety description

Black currant Carmelita: photo of the variety

The Carmelita currant bush is quite large, the branches are located close, forming a dense crown. This litter needs regular pruning in order to form a quality crop. Lignified currant shoot of gray-brown color, straight, even, without bends. The buds are small with slightly elongated and pointed ends.

The leaves of the Carmelita currant have five lobes, rather large in size, light green in color with a yellow tint. The plate is covered with small folds, oily, bent along the central vein. Large teeth are located along the edges, they are strongly elongated and pointed. Closer to autumn, the edges of the foliage begin to curl. Each lobe is pointed, the central lobe slightly longer than the lateral lobes. The basal lobe is well developed. The base of the leaf is wide, with a small notch. Petioles are thick, long, dark green in color.

Flowers that appear during the flowering period are medium in size. The petals are located freely, so a lush flower is formed. The petals are white and pink and white and yellow. The berry clusters reach 9 centimeters in length, the berries are evenly distributed.

Characteristics of berries varieties

Carmelita currant fruits are large, the average weight is 1.8 grams.

Note: The fruits of the Carmelita currant can reach a mass of 3 grams, but for this it is necessary to provide proper care, as well as apply the necessary fertilizers to the soil.

The skin of the Carmelita currant berries is smooth, smooth, black and burgundy. Since the skin is thin, it is protected by a special layer of plaque. This plaque belongs to natural waxes, which are designed to protect against damage and insect attack.

The taste of Carmelita currants is sweet, tasters rate the taste at 9.9 points. Berries can be used in the preparation of blanks, as well as consumed fresh. Based on the chemical composition of the fruit, the berries contain natural sugars 12%, titratable acids 3%, pectin 2%, vitamin C 1%.

Black currant Carmelita: reviews of gardeners about the variety

• Ekaterina Vasilievna, Moscow region: “The Carmelita currant variety is the only currant variety in my garden. And all because this variety has everything you need from a berry bush. A high level of productivity (last summer we harvested as much as 4 kg of berries), excellent fruit taste, and the variety is also frost-resistant. "
• Maria Stanislavovna, Chelyabinsk region: “I was able to grow and get a rich harvest of the Carmelita black currant variety from the second time. For the first time, the Carmelita currant got sick with white spot, and I could not cure it. When I began to grow it for the second time, I was already more careful and several times during the season carried out preventive treatment with a solution of Bordeaux liquid ”.