Gooseberry (Ribes grossulaica - the European species and Ribes divaricatum - American species) is a member of the saxifrage family and botanically a berry.  Ribes grossulaica still grows wild in northern regions of Europe and Africa. It has been cultivated since the 16th century. Cultivated gooseberries do best in climates with cold winters and cool summers. 

Some varieties are hairy and with colors ranging from green, yellow and red, with finely veined and transparent skin. All varieties is often picked green when at its most sour and acidic and marketed as being good for making pies and tarts.   

Nutritional Value
High in vitamin A and C, a good source of potassium and thiamin, some calcium, phosphorus, iron, riboflavin and niacin. Low in sodium. 

Buying and Storing
Gooseberries are globular, with a smooth, fairly hard skin, which enables them to travel better than other berries. When buying always select firm plump ripe berries with fresh looking blossom end. It is best to store the gooseberries in the refrigerator,loosely covered, for 1-3 days. 

Prepare, Use and Serve
Wash and remove the stem and blossom ends before cooking or baking for best results.Their flavor is rather sharp and care is needed or they can be very sour.  The flavor develops in cooking with the addition of sugar.    

Gooseberries can be poach or stew, use in fruit compotes, salads, pies, tarts, puddings, relish, jam, souffles, other desserts, sauces for meat and fish, drinks.



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