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 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.
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.