Though this intriguing berry grows wild in many locations throughout
the continental United States, it's generally cultivated in tropical zones
such as Hawaii, Australia, New Zealand, South Africa, Asia, and Central
and South America. At first glance the cape gooseberry with its inflated,
papery skin, looks somewhat like a Chinese lantern. The bittersweet, juicy
berries that hide inside the skin are opaque and golden in color. Imported
cape gooseberries are available from March to July.
The English had a passion for gooseberries and in colonial days gooseberry
wines, pies and puddings were very popular. However, today many of those
recipes have all but disappeared from cookbooks.
Gooseberries are cultivated on a commercial scale in Oregon, but the vast
majority of the crop is canned. Fresh berries are usually imported and are
found in specialty produce markets. The popularity of gooseberries has
been increasing over the past few years and fresh berries are becoming
easier to find. The berries taste of a sweet tangy mixture of pineapple
and strawberry. The fruits make an interesting addition to salads, cooked
dishes, and as a garnish.
|
Gooseberries |
Serving size
½ cup (75g)
Amounts
Per Serving |
% Daily
Value |
Calories
35 |
|
Calories
from Fat 5 |
|
Total Fat 0g |
0% |
Saturated
Fat 0g |
0% |
Cholesterol
0mg |
0% |
Sodium 0mg |
0% |
Total
Carbohydrate 8g |
3% |
Dietary Fiber 3g |
11% |
Protein 0.66g |
1% |
Vitamin A |
4% |
Vitamin C |
35% |
Calcium |
2% |
Iron |
2% |
* Percent Daily Values are based on a
2,000 calorie diet. |
|
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|
Choose hard, dry berries, with a rich sheen. If you are looking for
less tartness, head for the pinkish or purplish tones. Look for those with
a bright golden color; green berries are not ripe. However, pick
gooseberries green for pies and jams.
Gooseberries store well and will stay fresh in the refrigerator for
about two weeks. They should turn pinker and softer during their time in
storage. Once they turn purple, the fruit is still good for purees for
another week.
Gooseberries vary is their bitterness. Some varieties are too bitter to
eat raw, so taste one first. The less-bitter varieties of gooseberries are
often added to fruit salads or used as garnish for dessert plates. To use
the berries, peel back the parchment-like husk and rinse. Remove the stems
and tops with scissors before eating or cooking. Gooseberries may be
poached and eaten cooked or added to sugar or syrup for a sauce. To retain
the shape of the berry, poach slowly. They are done when the seeds have
escaped and the skins collapse.
There are two types of gooseberries, the American and the European. The
European varieties have larger and more flavorful fruits.
Pixwell: (American) This variety produces round 1/2-inch berries
that are light green, maturing to a soft pink.
Welcome: (American) This variety produces a sweeter and darker
fruit at maturity than the Pixwell and also produces a 1/2-inch berry.
Clark: The most productive of the European gooseberry types. The
berries are very large and red when ripe.
Fredonia: (European) Available early mid-season. Ripens several
days after Clark. Berries are also large and red when ripe.
Recipes
Gooseberry
Relish
Serves 10
Each serving equals 1/2 cup of fruit or vegetables
Source: Unknown
Ingredients
5 cups gooseberries
1 cup brown sugar
1½ cups raisins
1 Onion, peeled and sliced
1 Tbsp salt
¼ tsp cayenne pepper
1 tsp mustard
1 tsp ginger
1 tsp turmeric
1 qt vinegar
Chop gooseberries, raisins, and onion. Add other ingredients. Heat
slowly to boiling. Simmer 3/4 hour. Stir frequently. Rub through coarse
sieve. Reheat.
Nutrition information per serving: Calories 202, Fat 1g, Calories
from Fat 0%, Protein 1g, Carbohydrates 53g, Cholesterol 0 mg, Fiber 4g,
Sodium 720mg.
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