June Nutritional Advice - Gooseberries


Gooseberries are a fruit that have a light green colour early on in the season and have a sour taste; however later in the season they are either yellow or a purple colour with a sweet flavour. They are the size of large grapes but more spherical in shape, gooseberries are related to blackcurrants.


Grown on bushes, they are native to Europe, North-West Africa and Asia. The berry can be eaten as it is, which is ideal for the yellow/purple coloured ones or can be an added ingredient to cooked deserts, jams, wines, soda’s.


Gooseberries are available from May to September but are at their best from late June through to August. Before fruit was imported from various countries, gooseberries were the first fresh fruit available in the year and were very popular.




Choosing the best for cooking: slightly under-ripe but not hard.


Choosing the best for eating: the berries should yield to touch and be juicy, best way to buy to eat is to try before you buy if you can. Some pick your own farms have gooseberries, and now would be the perfect time to go out picking.


Preparing it: top & tail, snipping off the stem and flower ends.


They are great eaten as a fruit, but can also be poached to make crumbles or pies or poach and puree them to make tart sauces for your pork or goose roast dinners


The fruit contain sufficient levels of copper, calcium, phosphorus, manganese, magnesium and potassium minerals, whilst also sources of vitamin A and vitamin C. These have numerous health benefits, which help against cancer, inflammation, brain diseases and ageing through maintaining the integrity of our skin. The berries also help fight and protect against infections and aid our bodies to have a healthy metabolism rate.








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