Gooseberries, while not very common in markets in the United States, are very popular in Europe. The berries may be smooth, fuzzy or spiny, opaque, translucent, or white. The green gooseberry is a cousin to the currant berry and does not contain the husk. Different varieties of gooseberries are very inconsistent in size. The fruit may be as big as a cherry tomato or as tiny as a blueberry. Green gooseberries are often slightly sour tasting, but red gooseberries are fairly sweet. Crisp and highly acidic, these berries have a tight-fitting skin. In terms of nutritional value, gooseberries serve as a good source of Vitamin C and dietary fiber.
Known in the United Kingdom as the goosegog, gooseberries are a tasty treat that are delicious in jams, pies, crumbles and more, but can also be used in savory dishes. For example, stew gooseberries with coconut milk, Indian spices and vegetables, then serve as a curry over rice. Cook berries until thickened then use as a sauce for game fowl like pheasants, quail, or duck. Alternatively, top fresh berry tarts, cheesecakes and cakes with gooseberries. Add berries to cordial or champagne glasses. These very versatile berries can be a wonderful addition to almost any meal.
Storing & Cooking Information
Wash gooseberries and remove stems (you can pinch off the stems or just use a pair of kitchen scissors).
Fresh gooseberries will keep up to 2 weeks in fridge. Or pop them in the freezer to enjoy later.