Through my food writing, I have for several years been campaigning for poor maligned British Gooseberries. The sharp, hairy berry fell out of favour some time back with the blame at the feet of those which gained in popularity, namely, the super-food styled Blueberry. Well, I think my whining paid off (though I am not arrogant enough to say it was me alone) as the Goose-Gob, as it is fondly known is, like Rhubarb, back. How pleased am I?
And why shouldn’t it? The gooseberry is so versatile, it plays both sides so well as the perfect fruit in pies and crumbles, and the acidic, sharpness, cuts through fatty meats like duck and pork. A jam made of the British gooseberries will set just as quick as you look at it, and cooked long and slow into a relish make a great accompaniment to cheeses and meats. Truly, what is not to like.
According to Eat the Seasons, the British climate is ideal for growing perfect gooseberries which are juicy, tart and full-flavoured. Across the years, the gooseberry has captured the hearts of Britons more than any other nationality. The gooseberry is in season in the month of July, and the great news is they freeze very well, so buy loads and get them into the freezer.
Recipes Using British Gooseberries
And, don’t forget the Gooseberry Fool which in its simplest form is the compote recipe gently mixed with whipped cream. You can also use custard as well. And, if you want a sharper taste, just mix with greek yoghurt. The Fool does not freeze or even keep well in the fridge, so, make it last minute and eat immediately. Now that’s not too hard to do.