Gooseberries are in season from late May through the summer months. They are quite tart and although can be eaten raw off the bush they are best cooked in a stew, crumble or cold dessert.
They are packed with vitamin C as well as being high in fibre and low in calories
Gooseberries are a delicious seasonal fruit. Healthy and versatile they are worth making the most of in puddings and sweets when in season
Topping And Tailing
Gooseberries do need a little preparation beyond the washing. They need the little hard ends chopping off. Use good sharp kitchen scissors or a sharp knife. With each one snip or slice each end and then throw it into a sieve or bowl for washing – and to separate the ones you have done – with those still waiting. It won’t take long once you get into a rythm!
Cooking With Gooseberries
Gooseberry crumble is a classic traditional dessert made with the delightful seasonal fruit.
Gooseberries can be eaten just stewed but adding a crumble turns it into a proper, filling pudding.
- deep baking dish
- 450 g gooseberries topped and tailed
- 2-3 tablespoons water
- 3-4 tablespoons sugar
- 250 g plain flour
- 85 g butter
- 2-3 tablespoons sugar
- Place the gooseberries, sugar and water in a large, heavy bottomed saucepan
- On a medium to high hob, heat up and simmer gently for 10-15 minutes
- The gooseberries will gradually soften
- Add a little more water if necessary but do not be tempted to add too much or the fruit will be too liquid
- Meanwhile, rub the butter into the flour until it looks like breadcrumbs
- Stir in the sugar
- Put the cooked, soft fruit into a baking or casserole dish and cover over with the crumble mix
- Bake in the oven for about 40 minutes until golden brown