Gooseberries are larger, tangy relatives of currants. There are numerous varieties cultivated around the world. In the United States, gooseberries that are light green when unripe and a golden or pinkish to purplish hue when ripe are most common. Gooseberries can be eaten fresh and raw, though some are too bitter for many palates. The fruit is well suited to making relish, jellies, jams and preserves, and many recipes are readily available. Gooseberries also go well in pies and are often combined with apples for this purpose.
Step 1
Purchase gooseberries from stores with rapid turnover on produce to ensure freshness. Select unripe greenish gooseberries if you're eating them in pie or as a homemade fruit spread. Choose golden gooseberries if you're eating them as is, or opt for pinkish to purplish berries for the least tart flavor. They transition from pink to purple as they ripen.
Step 2
Peel off the husks of the gooseberries if you purchase unpeeled fruits and remove them from their stems. Rinse the gooseberries off thoroughly under cold running water. Dry them with clean paper towels. Slice off the stem and tail ends with a sharp, nonserrated knife or kitchen shears.
Step 3
Snack on fresh, uncooked gooseberries, add them to salads and fruit salads or use them as a garnish for desserts if yours aren't too bitter or tart.
Step 4
Poach peeled, washed and sliced gooseberries to diminish their tartness if yours are not palatable enough to be eaten uncooked. Fill a medium saucepan halfway with water and bring it to a simmer over medium heat. Add the gooseberries and turn the heat down to low. Poach them until their seeds are released and their skins collapse.
Step 5
Puree gooseberries for a variety of uses if you prefer not to eat them in berry form. Blend them until smooth if yours aren't too bitter or tart to eat uncooked. If they are too bitter or tart, poach them first, then press them through a strainer or food mill.
Step 6
Juice gooseberries by combining 8 cups of the fruit with 1 cup of cold water in a large saucepan. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low. Simmer the contents for 10 minutes, then pour the juice into a bowl through three layers of cheesecloth. Wring the cheesecloth out into the bowl to transfer the color of the gooseberries, if you like.
Tips and Warnings
- Store gooseberries in the refrigerator for up to three weeks in a covered bowl. Store them frozen for up to two years. To freeze fresh gooseberries, make sure they are dry and arrange them in a single layer on a baking tray. Put them in the freezer, then transfer them to a freezer bag once frozen.
Things You'll Need
- Paper towels
- Nonserrated knife or kitchen shears
- Bowl
- Baking tray
- Freezer bag
- Medium saucepan
- Blender
- Strainer or food mill
- 1 cup water
- Large saucepan
- 3 pieces cheesecloth
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