British produce is now the focus of many menus, so it’s high time that gooseberries were given a star role.

Rewind the years and gooseberries were the king of British soft fruits.  In the 19^th Century, for example, we grew around 300 different varieties. There were nationwide gooseberry growing competitions and they were a quintessential early summer fruit.

But gooseberries have dropped out of favour in recent years, mainly due to aggressive marketing of a far less interesting ingredient – the blueberry.

Key Facts

Gooseberries are among the first soft fruits of the season and at their best for the next month. There are many varieties – from the more acidic types, suitable for desserts, to the sweeter gooseberries which can be eaten fresh or prepared without sweetening. Sweet red / purple gooseberries are the gourmet choice – typical varieties are ‘Pax’ or ‘Hinnomaki Red’. The plant is from the family as currants and have a long life span – well over ten years.

Uses in the Kitchen

Classic uses for gooseberries in desserts are in fools, ice creams,  summer crumbles or compotes. Their flavour pairs especially well with elderflower, which is in season at the same time. Other good flavour combinations are ginger, star anise, cloves and lemongrass.

For savoury dishes, gooseberries are an excellent foil for oily fish such as mackerel or for goose – the acidity cuts through the fat of the meat. Sauté the top-and-tailed fruit in butter and spices for a simple sauce, adding sugar as needed. A splash of cream lends a luxurious touch. Remember to sieve out the seeds.

Preserving

Gooseberries freeze well – use the ‘open tray’ method then double-bag. Or make into chutney, jams or relish.