Eat 5 A Day for Good Health!
Nutritional and Other Information
About Gooseberries from
the Barren County Farmers' Market

Eat 5 A Day for Good Health!


Although it is believed that gooseberry plants were first in Northern Africa, the gooseberry is now grown widely throughout Northern Europe and in North America.

The gooseberry bush has spines, making gooseberry picking a little hard on the hands. However, some varieties have either less thorns or thorns that don't get in the way as much as others.

Eat 5 A Day for Good Health!


Gooseberries come in several shapes and colors. Most people say the unripe gooseberry in taste to a sour grape and the fruit is usually used in dishes that have sugar added to them. When you can find ripe gooseberries, they go well in fruit salads, green salads or they are eaten raw.

Selecting a quality product

When you buy berries, look for ripe, colorful, yet firm berries, with no sign of mold or mushy spots.

Picking your own berries is a good option. The quality is much better than any store, when you choose the fruit yourself and get it fresh from the plant. It looks and tastes better. It's is healthier, too, because it is fresher. Your best chance of finding gooseberries will probably be to find a "Pick your Own" farm or at your local farmers' market, it is rare to find them in a store.


Eat 5 A Day for Good Health!


The costs are usually substantially less because the farmer doesn't need to pay farm hands to pick, and he usually has no packaging or shipping costs. And if you plan to can or preserve any jam, fruit or vegetables, this is the best way to buy. Some people take their whole families and make a day of it.

Gently wash the berries before you serve them. On rare occasions, gooseberries can also be found in the frozen foods or canned foods section of the grocery store.

Tips on Storage

Berries don't store very well so prepare to use them soon after purchasing. Never wash them before putting them in the refrigerator. It will only serve to hasten spoilage or molding.


British Baked Gooseberry Pudding

3 eggs
2 tbsp butter
1 cup breadcrumbs
Sugar to taste
A little puff-pastry

1. Top and tail the gooseberries, and put them into a jar. Place this jar in boiling water, and let it boil until the gooseberries are soft enough to pulp.

2. Then beat them through a coarse sieve, and to every pint of pulp add 3 well-whisked eggs, 2 tbsp butter, 1 cup breadcrumbs, and sugar to taste.

3. Beat the mixture well, put a border of puff-pastry round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, sprinkle with sifted sugar and serve.

Gooseberry Crunch

Crumb Topping:

1 cup flour
3/4 cup rolled oats
1 cup packed brown sugar
1/2 cup soft butter
1 tsp cinnamon

Fruit Mixture:

3-4 cups gooseberries
1 cup sugar
2 tbsp cornstarch
1 cup water
1 tsp vanilla

Mix together crumb topping until crumbly. Press half of crumbs into 9" greased pan. In saucepan combine sugar, cornstarch, water and vanilla. Bring to boil, add fruit and cool until clear and thick. Pour over crumb mix and top with remaining crumbs. Bake in 350 degree oven for 45 minutes or until browned. Cut in squares, serve warm with whipped cream.

Gooseberry Cobbler

Yield: 6 Servings

2 cups flour
1/2 cup corn meal plus 2 tb
1/2 tsp baking powder
1 tsp salt
3/4 cup butter or margarine
3/4 cup boiling water
2 cans (15 oz) sweetened whole gooseberries
1 tsp honey
Juice of 1/2 lemon

Sift the flour with 1/2 cup corn meal, baking powder and salt. Using pastry blender or two knives, cut in butter or margarine. Quickly add the boiling water, mixing in well. Divide the dough in half, and pat half of it in a buttered 8"x8"x2" baking pan. Sprinkle with 1 Tb corn meal. Mash half of the gooseberries in their syrup, then stir in remaining gooseberries, honey and lemon juice; pour over the dough. Top with remaining dough; sprinkle with remaining Tb corn meal. Bake in very hot oven (425F) oven for 30 minutes, or until top is lightly browned. Cut into squares and serve.

Sour Cream Gooseberry Pie

1 1/4 cups fresh gooseberries
1 cup white sugar
1 recipe pastry for double-crust pie
2 tablespoons all-purpose flour
1 pinch salt
1 cup sour cream
2 eggs, beaten
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam. Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.

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