Shop-bought gooseberries are often eye-wateringly tart and better off cooked. Grown at house, sweeter ranges can be enjoyed directly from the bush.The gooseberry is
a member of the Ribes family and a cousin of the attractive spring-flowering shrub Ribes sanguineum. It is also related to redcurrants and whitecurrants. The early green cooking gooseberriesare the range you’ll most typically see in the grocery store,butif you grow your own, you can select from fruits in all tones of yellow, orange, purple and red. These ranges ripen later in the season and tend to be sweeter.Gooseberries get consumed in tarts, fools, jams and falls apart– their sweep-sharp, near-translucent flesh has actually long been valued.
Gooseberries set well with elderflower, which blooms at the very same time as the very first fruits ripen, and gooseberry compote will enhance meringues and cream. There is a savoury component too. Cook Darina Allen suggests stewing them with stock to make a sauce for barbecued mackerel or roast pork. Lillie O’Brien, of London Borough of Jam, proposes matching gooseberries with bay leaf in her brand-new book 5 Seasons of Jam. Gooseberries are at home on sweet andmouth-watering menus
purple-red berries in
- early summer season.’Hinnomaki Yellow’A durable range that dependably produces a crop of yellow dessert fruits, with a scrumptious apricot fragrance, from mid-season.’Black Velour’This cross in between ‘Red Champagne
- ‘and’Worcesterberry’produces smaller sized berries. It is a great subject for training.