Gooseberry
Ribes spp.
fruit
Large striped berries of a thorny shrub, pale green then translucent or dark red when ripe, tart; raw when fully ripe, in pies, fools or jam. They provide pectins and fibre.
- Origin
- Northern Europe
- Season (United States)
- June to August · grows in your region
- Preparation
- It is eaten with its skin; only the two small dry ends, stem and flower, are cut off.
- Did you know?
- Its French name, “mackerel currant”, comes from its use in a sauce for mackerel, attested from the 18th century; in French-speaking Switzerland it is simply called “groseille”, and the redcurrant “raisinet”.