Red gooseberries are a tart, shrubby fruit used in pies, jams, and sauces. They are rare in the US but are grown commercially in New Zealand. They are high in fiber, vitamin A, vitamin C, calcium, and iron. Red gooseberries can be eaten raw or cooked and are often used in sauces for savory dishes.
A red gooseberry is a shrubby fruit similar to currants, and is used in pies, jams, jellies, wines, fruit sauces, and tarts. The acidity of the fruit means that it is generally not eaten raw, although it can be added to or used in place of similar berries in many recipes. The gooseberry shrub fruit varies in color but can include green, pink, purple, or red. Particular varieties of gooseberry shrub are responsible for creating red gooseberries.
Gooseberries were a staple in colonial America, although they are now considered a rare fruit in the United States, despite their nutritional value and versatility. One-half cup (about 88 grams) of raw or canned red gooseberries contains 35 calories, 3 grams of fiber and 1 gram of protein. They are fat-free and sodium-free and contain vitamin A, vitamin C, calcium and iron. Most commercially grown gooseberries are grown in New Zealand and the United States, although they are rare to find in local markets due to their short growing season and commercial production.
Six common gooseberry varieties grow in the United States and Canada, all producing red shades of the fruit, except for the Oregon specimen. Clark, Fredonia, Pixwell, Poorman, and Welcome are red gooseberry varieties available to home growers. The berries range in size from as small as a blueberry to larger berries the size of cherry tomatoes. Ripe berries are firm and can be stored in the refrigerator for up to two weeks. As gooseberries ripen more, they change color from light red to dark wine color and begin to soften.
Red gooseberry fruits can be eaten raw but they are very tart and most people prefer to cook them. Smaller gooseberries are better for cooking, because larger berries lose flavor when cooked. The stems and tops are cut off before cooking, unless pureed and strained after cooking, as when used for jellies, jams, and sauces. Raw gooseberries are used to make pies or gooseberry crumbles and chips and do not need to be precooked. They can be used alone in dessert or combined with apples, pears or other fruit.
Red gooseberry puree is often used for sauces. The fruit is first simmered with water and a small amount of sugar to reduce the acidity. Dessert dips can be served on top of cheesecake or folded with whipped cream. Gooseberry dips are often served with mackerel, salmon, lamb, pork, and other savory dishes. A gooseberry dip made with ripe red gooseberries, sugar, and water can also be made and served similar to traditional cranberry dip.
Protect your devices with Threat Protection by NordVPN
