Few summer fruits rival this delicate-looking, sweet-tart berry for zesty depth of flavour.
Few summer fruits rival this delicate-looking, sweet-tart berry for zesty depth of flavour. Guy planted his first acre of this traditional English fruit in memory of his mother’s gooseberry fool. The berries have plenty of other uses too – crumbles, jams, sauce for fish and meat… The trick is to open its complex depth with just the right amount of sugar.
Country of originGrown in
- The UK
How to prepare
Gooseberries generally need topping and tailing before you cook them, unless you’re going to sieve them as part of the recipe. Just pinch off the stalk and the little ‘tail’ with your fingers.
If gooseberries are hard, they will keep in the fridge for a couple of weeks. If you want them to ripen further, leave them out of the fridge.