cooking. Gooseberries may be poached and eaten cooked or added to sugar or
syrup for a sauce. To retain the shape of the berry, poach slowly. They are done
when the seeds have escaped and the skins collapse.


Varieties

There are two types of gooseberries, the American and the European. The European
varieties have larger and more flavorful fruits.

Pixwell: (American) This variety produces round 1/2-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 1/2-inch berry.

Clark: 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.


Sources:

Murray , Michael N.D.. The Encyclopedia Of Healing Foods.
New York: Atria Books, 2005.

Centers For Disease Control And Prevention-5 A Day.

National Agricultural Library-USDA. usda.gov.

Wikipedia The Free Encyclopedia


Peeled gooseberries are an
excellent source of vitamin C,
and a good source of vitamin A,
calcium, iron, and phosphorus.  

Gooseberries vary in their
bitterness.  Some varieties are
far too bitter to be eaten raw.  
The less-bitter varieties of
gooseberries work well when
added to fruit salads or used as
garnish for dessert plates. To use
the berries, peel back the
parchment-like husk and rinse.
Remove the stems and tops with
scissors before eating or
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These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
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remedies and before making any drastic changes to your diet or exercise
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