Grow to Love .... Gooseberries

Grow to Love... Gooseberries

Why love... Gooseberries?


They’re plump, green and hairy with pronounced veins - how could you not love them?

Actually gooseberries come in a wide range of colours and gorgeous flavours, although the green ones are the first of the season.

Larger than their botanical cousin the currant, gooseberries produce green, white and red fruits ranging from sour to sweet.

A very British fruit, they are well suited to making jellies, jams and preserves but also make a splendid pie or even an accompaniment to fish.

Gooseberries are brimming with important nutrients, including vitamins A, C and D, calcium, phosphorus, potassium and vast quantities of fibre.

Did you know?


  • Gooseberries were very popular among the Tudors who served them in all sorts of deserts and sauces.
  • They are an extremely hardy fruit surviving temperatures as low as minus 30°C and can grow as far north as the Arctic Circle.
  • In the 19th century, Gooseberry Clubs were formed in British villages with the members competing to grow the biggest gooseberry.

Top tips


  • If you are making a pie, jam or jelly then unripe greenish gooseberries are better, but there are loads of other ways to get the best out of them.
  • Get your hands on the Goldendrop variety and have it raw as a beautiful, yellow, juicy desert.
  • Mackerel with gooseberry sauce may sound suspicious but it works. Cook the gooseberries in butter, mash them and add sugar and cream.
  •  For the traditional classic gooseberry fool, puree gooseberries and stir into a mixture of cold custard and whipped cream.

Recipe suggestions

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