Cookbook:Gooseberry
| Gooseberry | |
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| Category | Fruits |
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The gooseberry is a variety of berry that grows in northern latitudes.[1][2] It should not be confused with either the groundcherry or kiwi, both of which sometimes share the name "gooseberry".[1]
Characteristics
editDepending on the species and cultivar, gooseberries may range in size from as small as blueberries (~1 cm / ½ inch across) to as large as plums;[1][2] however, less than 1 inch / 2.5 cm is most common.[2] The round fruits range in color from green to yellow/amber, red, and white.[3][4][5] The skin is translucent with thin striping,[3] and its surface can be either smooth or very slightly fuzzy.[2][4] The flesh contains tiny seeds and is usually quite tart,[2][4] though some specialized "dessert" varieties are sweet enough to eat raw when ripe.[1][5][6]
Varieties
editThere are two primary types of gooseberries: the American and the European. The European varieties have larger and more flavorful fruits.[2]
- Pixwell (American): This variety produces round ½-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 ½-inch berry.
- Clark (European): 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.
Seasonality
editLike many Northern Hemisphere berries, gooseberries are summer fruit,[7] with the season starting in May and running through July.[5][6]
Selection and storage
editChoose firm berries, with a rich sheen. If you are looking for less tartness, head for the pinkish/purplish tones or those with a bright golden color. Note, however, that some consider these ripe berries to be bland.[3] Green berries are not technically ripe, though they are often those used for cooking.[6][8]
Gooseberries store well and will stay fresh in the refrigerator for about 1–2 weeks.[3] They should turn pinker and softer during their time in storage as they ripen. Once they turn purple, the fruit is still good for purees for another week. Gooseberries can also be successfully frozen if you are planning to cook with them,[5][6] and they keep this way for many months.[3]
Preparation
editBefore use, especially when eating raw, gooseberries must be "topped and tailed". This entails using scissors or a knife to trim the stalk and dried flower remains from each end of the berry, though you can skip this step if you plan to purée and strain the berries.[3][5][7] Very small pointed scissors are a good tool for this job.[3]
Use
editGooseberries vary in their acidity. Some varieties are too sour to eat raw,[6] so taste first. The less-bitter varieties of gooseberries are often added to fruit salads or used as garnish for dessert plates. Sour varieties must be cooked and sometimes sweetened,[5] where they pair nicely with rich foods and meats,[2] as well as strawberries, elderflower, and citrus,[6][7] and even warmer spices like cinnamon.[7] Jams, tarts, and other cooked sweets make excellent use of gooseberries,[2][4][6] and you can even find recipes for gooseberry ice cream.[3]
The fruits were historically popular in British cooking,[5] and gooseberry wines, pies, and puddings were very popular in colonial days. However, today most such recipes have all but disappeared from cookbooks. Gooseberry fool and tansy are two examples of traditional desserts made from this fruit.[1]
Recipes
editReferences
edit- ↑ a b c d e Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f g h Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g Fearnley-Whittingstall, Hugh (2012-06-29). "Tart movement: Hugh Fearnley-Whittingstall's gooseberry recipes" (in en-GB). The Guardian. ISSN 0261-3077. https://www.theguardian.com/lifeandstyle/2012/jun/29/gooseberry-recipes-hugh-fearnley-whittingstall.
- ↑ a b c d e f g "How to cook gooseberries | Good Food". www.bbcgoodfood.com. Retrieved 2024-09-21.
- ↑ a b c d "15 Lesser-Known Berries You Should Try". Serious Eats. Retrieved 2024-09-21.
- ↑ McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.