Fruit of the Month

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.

Selection

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.

Storage

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.

Preparation

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.

Varieties

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

Spiced Gooseberry Sauce
Makes 2 1/2 cups (1/2 cup per serving)
One 5 A Day serving
Source: Oregon Fruit Products

Ingredients

1 can (16.5 ounces) Oregon Gooseberries
¼ cup brown sugar
2 tsp cornstarch
½ tsp cinnamon
¼ tsp cloves
¼ tsp salt
 

Drain gooseberries, reserving syrup. Combine gooseberry syrup, sugar, cornstarch, spices and salt in small saucepan. Cook, stirring constantly, until thickened and clear. Stir in gooseberries and heat through. Serve spiced gooseberry sauce warm with meat or poultry.

Nutritional analysis per serving: Calories 88, Fat 0g, Calories from Fat 0%, Protein 0g, Carbohydrates 21g, Cholesterol 0mg, Fiber 4g, Sodium 123g.

Gooseberry Chutney
Serves 16
One 5 A Day serving
Source: Unknown

Ingredients

4 lb Gooseberries
3 medium sized onions
3 cups brown sugar, tightly packed
1½ cups cider vinegar
1½ cups dry white wine
1 cup seedless raisins
1 tsp salt
2 tsp dry mustard
1 tsp ground ginger
1 tsp turmeric
½ tsp cayenne pepper

Wash the gooseberries and remove the stems and blossoms. Chop or grind the gooseberries and onions together and place them in a preserving kettle with the remaining ingredients. Cook this mixture uncovered over low heat, stirring frequently, until it thickens, about 2 hours. Ladle into hot, sterilized jars and seal immediately.

Nutritional analysis per serving: Calories 257, Fat 0g, Calories from Fat 0%, Protein 1g, Carbohydrates 61g, Cholesterol 0mg, Fiber 5g, Sodium 174mg.

Gooseberry Relish
Serves 10
One 5 A Day serving
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.

Gooseberry Crunch
Serves 9
One 5 A Day serving
Source: Gingerich Farms

Ingredients

1 cup flour
¾ cup rolled oats
1 cup packed brown sugar
½ cup soft butter
1 tsp cinnamon
4 cups gooseberries
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 tsp vanilla

Mix together crumb topping until crumbly. Press half of crumbs into 9" greased pan. In saucepan combine sugar, cornstarch, water and vanilla. Bring to boil, add fruit and cook until clear and thick. Pour over crumb mix and top with remaining crumbs. Bake in 350 degree oven for 45 minutes or until browned. Cut in squares, serve warm with whipped cream.

Nutrition information per serving: Calories 336, Fat 12g, Calories from Fat 29%, Protein 2g, Cholesterol 29mg, Fiber 4g, Sodium 11mg.

Gooseberries, Apples, and Raisins in Wine
Serves 4
Two 5 A Day servings
Source: unknown

Ingredients

1 cup sweet white wine
¼ cup raisins
2 Tbsp sugar
1 pint green gooseberries, topped, and tailed
2 cups Yellow Delicious apples, quartered, cored, peeled, and cut into ¼-inch slices
1 tsp cornstarch
4 Tbsp low-fat whipped cream
½ tsp cinnamon
½ tsp powdered butter substitute
dash of nutmeg

Combine wine, raisins, and sugar in saucepan. Bring to a boil, then cover and simmer for 5 minutes. Add gooseberries; poach until just barely tender, about 5 to 8 minutes. Do not let syrup bubble or berries may burst. Transfer fruit gently with a slotted spoon to a serving dish. Add apples to syrup and poach until gently tender, approximately 5 to 10 minutes. Do not over cook, or the apples will be mushy. Transfer apples with slotted spoon to serving dish. Stir cornstarch in to syrup and cook for 1 minute, stirring constantly. Pour over fruit, let cool, and serve with whipped cream.

Nutrition information per serving: Calories 195, Fat 3g, Calories from Fat 16%, Protein 1g, Cholesterol 8mg, Carbohydrates 34g, Fiber 5g, Sodium 7mg.

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This page last updated May 13, 2004

United States Department of Health and Human Services
Centers for Disease Control and Prevention
National Center for Chronic Disease Prevention and Health Promotion
Division of Nutrition and Physical Activity