FLAVOURSOME FRUIT GOOSEBERRIES

Gooseberries may have fallen out of favour but certainly not out of flavour, as fruit expert David Patch explains

This month we turn our attention to a fruit that has a somewhat 'down at heel' reputation - the gooseberry. It tends to be considered a basic, utilitarian fruit, good for pie fillings perhaps or for growing in a tricky site where other fruits may struggle but certainly lacking the allure of some other summer fruits.

There is a persistent notion that a gooseberry is only a substitute for something better, or just fit for the kitchen. This may be rooted in snobbery - there was a long tradition in the 1800s of competitive gooseberry growing in the Midlands and the North among the working class, whereas the upper classes would grow grapes and even pineapples to show off their affluence. Or it may just be that gooseberries are often picked, sold, or scrumped as underripe fruit, so they have a reputation as being sour and tart with tough skins.

In fact, if you pick the right variety and show them a little love, the gooseberry can be one of the finest of soft fruit: tender, aromatic and sweet with a unique flavour that, picked straight from the bush, is a true delight.

ONCE VERY POPULAR

There are two main types of gooseberry. The one we are familiar with is the European gooseberry, Ribes uva-crispa. Native to Europe, it was introduced in Britain in the 13th century (Edward I had plants shipped over from France), and soon gained widespread popularity. The 1800s became the golden age of gooseberry growing in the UK, where competitive shows were organised up and down the land as cottage gardeners vied to produce the largest fruit.