Gooseberry

Thursday, June 25, 20156:05 PM(View: 2752)
product-04The gooseberry with scientific names Ribes uva-crispa (and syn. Ribes grossularia), is a species of Ribes (which also includes the currants).

The fruit of wild gooseberries is smaller than in the cultivated varieties, but is often of good flavour; it is generally hairy, but in one variety smooth, constituting the R. uva-crispa of writers; berries' colour is usually green, but there are red (to purple), yellow, and white variants. (Ribes hirtellum fruit can be green or dark purple to black.)

Gooseberries are edible and can be eaten as-is, or used as an ingredient in desserts, such as pies, fools and crumbles. Early pickings are generally sour and more appropriate for culinary use. They are also used to flavour beverages such as sodas, flavoured waters, or milk, and can be made into fruit wines and teas. Gooseberries can be preserved in the form of jams, dried fruit, or as the primary or a secondary ingredient in pickling, or stored in sugar syrup. In the UK gooseberries were particularly popular before fruit was imported in quantity from elsewhere, as they constituted the first available fresh fruit of the year.
fbgplusinpintereststumbleupontwitter