Gooseberry

[sister herb]

Eurasian gooseberry

Red gooseberry

The gooseberry with scientific names Ribes uva-crispa (and syn. Ribes grossularia), is a species of Ribes (which also includes the currants). It is native to Europe, northwestern Africa, west, south and southeast Asia. Gooseberry bushes produce an edible fruit and are grown on both a commercial and domestic basis.

Gooseberries are edible and can be eaten as-is, or used as an ingredient in desserts, such as pies, fools and crumbles. Early pickings are generally sour and more appropriate for culinary use. They are also used to flavour beverages such as sodas, flavoured waters, or milk, and can be made into fruit wines and teas. Gooseberries can be preserved in the form of jams, dried fruit, or as the primary or a secondary ingredient in pickling, or stored in sugar syrup. In the UK gooseberries were particularly popular before fruit was imported in quantity from elsewhere, as they constituted the first available fresh fruit of the year.

Etymology

The "goose" in "gooseberry" has usually been seen as a corruption of either the Dutch word kruisbes or the allied German Krausbeere, or of the earlier forms of the French groseille. Alternatively the word has been connected to the Middle High German krus (curl, crisped), in Latin as grossularia. However, the Oxford English Dictionary takes the obvious derivation from goose and berry as probable because "the grounds on which plants and fruits have received names associating them with animals are so often inexplicable that the inappropriateness in the meaning does not necessarily give good grounds for believing that the word is an etymological corruption." It is also perhaps worth noting that the French for gooseberry is groseille à maquereau translated as 'mackerel berries'.

It is also possible that it might be a corruption of "goods berry" (since that is what the Old English fēāberige literally means - see above in 'Distribution'), although what connection there may be to 'goods' is no longer known.

The specific epithet uva-crispa literally means "curved grape".

 

[sister herb]

Gooseberry Jam

For gooseberry jam you have to use very firm, slightly under-ripe fruit.

Ingredients

900 g gooseberries, topped and tailed
900 g - 1 kg granulated sugar
600 ml water

Method

1. To every 450 g prepared fruit use 300 ml water. The riper the fruit, the less water you will need. Put the fruit and water into a large, heavy-based saucepan. Bring to the boil, then simmer gently until the skins are soft – they will not soften after the sugar has been added.

2. Use 450 g - 550 g granulated sugar per 450 g of fruit – use the larger amount for under-ripe fruit. Add the sugar and stir over a low heat until it has dissolved completely. If you boil the jam before it has dissolved, it may crystallise during storage. Bring the jam to a rapid but steady boil and boil until it reaches a temperature of between 105 C and 110 C.

3. Meanwhile, wash some jam jars in hot soapy water, then rinse well. Put them into a preheated oven at 160°C/fan140°C/gas 3 until you are ready to use them.

4. Do the ‘wrinkle test’ to see if you have reached setting point. It should happen after about 15 minutes or so of boiling, and your jam should by now have become slightly more viscous and clear. Have a saucer ready in the freezer. Take the pan off the heat, spoon a little jam onto the plate and leave until completely cold. Then push it across the plate with your forefinger. It should wrinkle up if it’s ready. If it only slightly wrinkles, bring back to the boil and boil for a few more minutes.

5. Discard any scum from the top of the jam and pour it into the prepared jars, using a jam funnel. Cover the surface of the jam with waxed discs, wax-side down, and either quickly cover each jar with a dampened round of cellophane and rubber band or leave to go cold before covering with cellophane or a screw-top lid. Sealing the jars well will prevent the build up of condensation under the lid, which could lead to mould.

Chef's tip

You will need some empty (and clean) jam jars with waxed discs and rubber bands. The riper the fruit, the pinker your jam will become. Delicious with scones and clotted cream.

Source: http://www.deliciousmagazine.co.uk/recipes/gooseberry-jam

 

[sister herb]

Gooseberry Fool with Garibaldi Fingers

Serves 6

For the garibaldi biscuits

75 g unsalted butter, softened
75 g icing sugar
1 small egg
100 g plain flour
100 g currants (or raisins)
1–2 tablespoons caster sugar, for sprinkling

For the gooseberry fool

500 g gooseberries, topped and tailed
230 g icing sugar
300 ml crème fraîche
300 ml whipping cream
1 vanilla pod, split in half lengthways and seeds scraped out
fresh borage flowers, to decorate (optional)

First, make the garibaldi biscuits. Cream the butter and icing sugar together in a bowl until pale and fluffy. Add the egg and beat until well mixed. Sift the flour over the creamed mixture and add the currants, then mix it all together but do not overwork the mixture. Transfer the mixture to a piece of cling film and flatten it roughly into a rectangle, then wrap it in the cling film and chill the biscuit dough in the fridge for at least 1 hour before cutting and baking (see Cook’s Notes).

Preheat the oven to 160 C/Gas Mark 3. Put the chilled biscuit dough between 2 sheets of non-stick baking paper and then roll it out to 2–4mm thickness. Remove the top sheet of baking paper and discard, then place the biscuit dough (leaving it on the paper underneath) on a baking tray and bake in the oven for 10–12 minutes or cooked and golden brown (the baked mixture will be slightly soft and cake-like but the edges will have crisped up; it should be golden in colour but not too brown).

Remove from the oven and immediately sprinkle the baked biscuit dough with the caster sugar, then cut it into about 20 thin fingers while the mixture is still warm. Transfer the baked garibaldis (still on the paper) to a wire rack and leave to cool completely (as they cool they will crisp up a little more, but they should not be hard). Once cool, break them into fingers (= rectangles).

Store the garibaldi biscuits in an airtight container in a cool, dry cupboard and use within 1 week.

For the gooseberry fool, prepare the sugar-baked gooseberries first. Preheat the oven to 200 C/Gas Mark 6 and line a baking tray with non-stick baking paper. Wash and drain the gooseberries, spread them on the prepared baking tray, then sprinkle over 150g of the icing sugar and stir to mix. Bake in the oven for 15–18 minutes or until cooked, slightly jammy and some of the gooseberries have burst and lost their shape. Remove from the oven and leave to cool completely, then transfer the mixture to a bowl (see Cook’s Notes).

To finish making the gooseberry fool, put the crème fraîche, cream, vanilla seeds, the remaining icing sugar and 1 tablespoon of the cold gooseberry syrup (from the baked gooseberries) in a mixing bowl and whip together until the mixture forms soft peaks (be careful not to over whip the mixture).

To serve, select 6 serving glasses and spoon about half of the cold sugar-baked gooseberries into the bottom of each glass, dividing evenly. Top with the whipped cream mixture, dividing it evenly between the glasses, then finally top with the remaining sugar-baked gooseberries. Decorate with borage flowers, if you like, and serve each dessert with a few garibaldi fingers. Serve immediately.

Cook’s Notes

The wrapped unbaked garibaldi dough will keep in the fridge for up to 3 days. It can also be frozen (as a rectangle or shaped into a log) for up to 3 months. If frozen, when required, simply defrost the dough in the fridge overnight, then roll out (or simply cut into slices, if using a log shape) and bake as directed above.

The oven-baked gooseberries can be prepared up to 3 days in advance, then cooled and stored in an airtight container in the fridge until you are ready to use them.

Source: http://www.britishlarder.co.uk/gooseberry-fool-with-garibaldi-fingers/#axzz3GaBS1B3J

 

[zaman-gm]

Eurasian gooseberry

Red gooseberry

The gooseberry with scientific names Ribes uva-crispa (and syn. Ribes grossularia), is a species of Ribes (which also includes the currants). It is native to Europe, northwestern Africa, west, south and southeast Asia. Gooseberry bushes produce an edible fruit and are grown on both a commercial and domestic basis.

Gooseberries are edible and can be eaten as-is, or used as an ingredient in desserts, such as pies, fools and crumbles. Early pickings are generally sour and more appropriate for culinary use. They are also used to flavour beverages such as sodas, flavoured waters, or milk, and can be made into fruit wines and teas. Gooseberries can be preserved in the form of jams, dried fruit, or as the primary or a secondary ingredient in pickling, or stored in sugar syrup. In the UK gooseberries were particularly popular before fruit was imported in quantity from elsewhere, as they constituted the first available fresh fruit of the year.

Etymology

The "goose" in "gooseberry" has usually been seen as a corruption of either the Dutch word kruisbes or the allied German Krausbeere, or of the earlier forms of the French groseille. Alternatively the word has been connected to the Middle High German krus (curl, crisped), in Latin as grossularia. However, the Oxford English Dictionary takes the obvious derivation from goose and berry as probable because "the grounds on which plants and fruits have received names associating them with animals are so often inexplicable that the inappropriateness in the meaning does not necessarily give good grounds for believing that the word is an etymological corruption." It is also perhaps worth noting that the French for gooseberry is groseille à maquereau translated as 'mackerel berries'.

It is also possible that it might be a corruption of "goods berry" (since that is what the Old English fēāberige literally means - see above in 'Distribution'), although what connection there may be to 'goods' is no longer known.

The specific epithet uva-crispa literally means "curved grape".

I know something like this...

 

[sister herb]

I know something like this...

That is Indian gooseberry, they aren´t closely related of "Eurasian gooseberry".

Here is recipe for Indian gooseberry:

http://turntoislam.com/community/threads/indian-gooseberries-soaked-in-sugar-honey-syrup.97604/

 

[sister herb]

Gooseberry has different varieties:

The small grape-like fruit called the gooseberry is a little bit different depending on its country of origin. The American and European gooseberries are related to red, white and black currents. The Chinese gooseberry is actually the fruit called kiwi. The cape gooseberries, native to South America, are used fresh and in jams. The Indian gooseberry is also known as Amla and is used in the ancient Indian medical practice of Ayurveda. The pulp of this variety is often cooked and used for its health benefits. The Latin name for the Indian gooseberry is emblica officinalis, or emblic myrobalan. It is called amalaki in Sanskrit.

 

[sister herb]

That is cape gooseberry:

Physalis peruviana is closely related to the tomatillo, also a member of the genus Physalis. As a member of the plant family Solanaceae, it is more distantly related to a large number of edible plants, including tomato, eggplant, potato and other members of the nightshades. Despite its name, it is not closely related to any of the cherry, Ribes gooseberry, Indian gooseberry, or Chinese gooseberry.

 

[zaman-gm]

That is Indian gooseberry, they aren´t closely related of "Eurasian gooseberry".

Here is recipe for Indian gooseberry:

http://turntoislam.com/community/threads/indian-gooseberries-soaked-in-sugar-honey-syrup.97604/

I prefer to say it is Bangladeshi Amalaki.

 

[zaman-gm]

We call it অর বরই .

 

[sister herb]

I prefer to say it is Bangladeshi Amalaki.

Ok brother, I agree that we call it in here only as Bangladeshi Amalaki...

 

[sister herb]

Gooseberry and Mint Lemonade

250g caster or granulated sugar
3 large lemons, plus more to serve
350g gooseberries, topped and tailed, then halved
mint leaves from 3 sprigs, plus extra to serve
ice and sparkling water, to serve

In a large pan, gently melt the sugar in 250 ml water. Meanwhile, using a vegetable peeler, pare away a few long strips of lemon zest. Squeeze the juice to give about 100 ml.

Add the zest, juice, gooseberries and mint leaves to the pan, and bring to a simmer. Cook for 5-10 mins until the gooseberries are very soft, then mash with a potato masher and leave to cool. Strain through a sieve, pressing the flesh well to extract the
juices, then chill thoroughly.

To serve, dilute 4 tbsp of the lemonade base with 100ml sparkling water (or to taste), adding extra ice, lemon and mint.

Source: http://www.bbcgoodfood.com/recipes/gooseberry-mint-lemonade

 

[sister herb]

Gooseberry cupcakes

Ingredients

4 tbsp caster sugar
100g/3½oz gooseberries, trimmed
120g/4oz ground almonds
75g/2½oz plain flour
150g/5½oz icing sugar
6 egg whites, lightly beaten
100g/3½oz unsalted butter, melted, plus extra for greasing
2 tbsp elderflower cordial (See Note)
icing sugar, to dust

Preparation method

Preheat the oven to 150C/300F/Gas 2. Brush a bun or muffin tin with melted butter.

Place the caster sugar with two tablespoons of water into a small saucepan and heat, stirring, until the sugar has dissolved.

Add the gooseberries and simmer in the syrup for five minutes until soft, stirring occasionally, but be careful not to break them up too much.

In a large mixing bowl, combine the almonds and flour then sift in the icing sugar.

Stir in the egg whites until just combined, then stir in the melted butter and the elderflower cordial.

Transfer the batter in spoonfuls to the muffin tin. Place 3-4 stewed gooseberries into the centre of each cake.

Bake in the oven for 35-40 minutes, or until the cakes feel springy to touch and begin to pull away from the edges of the tin.

Remove from the oven and allow to cool in the tin for five minutes, then transfer carefully to a wire rack. These are best eaten warm with a dollop of cream.

Source: http://www.bbc.co.uk/food/recipes/gooseberry_cupcakes_63065

Note: Elderflower cordial might cause problems in this recipe if you can´t find it from your local shops. Elderflower has a summery flower fragrance, so perhaps use clear lemonade or make a simple syrup; equal sugar and water heated till sugar is dissolved and adding a few drops of orange blossom water or rose water.

If you go with lemonade, add a little sugar as cordial is very sweet. Apple juice might works well too.

 

[sister herb]

What Are the Health Benefits of Gooseberries?

Though gooseberries look similar to grapes, they are actually berries filled with tiny seeds. The fruit -- which can be green, white or red -- provides many nutrients. Gooseberries have been consumed for centuries right off the vine or made into pies, jam or other desserts. Adding gooseberries to your diet can be a challenge because they are not readily available in many supermarkets, but finding ways to incorporate them into your diet can have many health benefits. The U.S. Department of Agriculture says that 1 cup of fresh berries such as gooseberries counts as a serving of fruit, and that healthy adult men and women need at least 2 cups of fruit every day. Each cup of gooseberries contains only 66 calories.

Vitamin C

Like most fruit, gooseberries are a good source of vitamin C. One cup of fresh gooseberries contains 41.5mg of vitamin C. For an adult man, that's 46 percent of his recommended daily intake of vitamin C; for adult women, a cup of gooseberries fulfills 55 percent of her required intake of the nutrient. Vitamin C is necessary for your body to absorb iron and to aid in the formation of collagen. You need plenty of vitamin C to help you maintain healthy bones, muscles, cartilage and blood vessels. A diet that includes adequate amounts of vitamin C may also help ward off infection and prevent illnesses like the common cold.

Fiber

Gooseberry is one of the most notable benefits of gooseberries is their impressive fiber content. One cup of fresh gooseberries supplies 6.5g of dietary fiber. According to the Harvard School of Public Health, the average adult diet requires at least 20g of fiber per day, though it's best for a woman to have 25 grams daily and a man to get about 38 grams. A 1-cup serving of gooseberries supplies a man with 17 percent of his fiber RDA and a woman with 26 percent of hers. Ensuring that you get enough fiber may help prevent constipation, as well as more serious conditions like colon cancer and heart disease.

Potassium

Potassium is an important nutrient because it allows both your nervous and muscular systems to work properly. Potassium promotes the normal function of your nerve cells, while helping you maintain a healthy blood pressure and preventing abnormal heart rhythms. Without enough potassium regularly, you may be more likely to suffer from osteoporosis, high blood pressure or stroke. Adults should have 4,700 milligrams of potassium each day. Fresh gooseberries contain 297 milligrams of potassium in each 1-cup serving, supplying both men and women with 6.3 percent of their daily recommended intake.

Miscellaneous Vitamins and Minerals

Gooseberries supply other vitamins and minerals that offer health benefits. Ensminger reports that gooseberries contain a high concentration of vitamin A for eye health, with 435 International Units, or IUs, in each 1-cup serving, or over 48 percent of the vitamin A requirement for men and 62 percent of the recommendation for women. A 1-cup serving of gooseberries also supplies 38mg of calcium, 40mg of phosphorus and 1.3g of protein. Vitamins and minerals in smaller doses include vitamin E, iron and magnesium.

Source: http://www.livestrong.com/article/403868-what-are-the-health-benefits-of-gooseberries/

 

[sister herb]

Simple Gooseberry Pie

8oz/225g gooseberries
60z/175g caster sugar
60z/175g shortcrust pastry (plain four, butter, egg, water or milk to mix)

Prepare the gooseberries by topping and tailing them. Wash them before stewing them in a saucepan with sugar and a little water for around 5 minutes on a low heat. Allow to cool then pour onto a pie dish.

Make the shortcrust pastry: For an 8 inch (20-21cm ) pie dish you will need 6oz/175g of flour and 30z (75g) of butter. Rub the butter or margarine into the flour. When the mixture is like breadcrumbs, make a well and add the egg. Knead and add the water to make a dough. Let it stand for ½ hour in a cool place before rolling out. Roll out the pastry to the size of the pie dish and cover the gooseberries. Trim the edges then brish the top with milk. Sprinkle a teaspoonful of caster sugar over the top so it will crisp in the oven. Bake at 200 C/ Mark 6 for about 25 minutes until the pastry is golden brown.

Serve hot or cold, with vanilla ice cream or whipped cream, if desired.

Source: http://grandmaabson.blogspot.fi/2013/08/gooseberries-forgotten-fruit.html

 

[sister herb]

Gooseberry Yoghurt Parfaits

About 2 1/2 cup

Gooseberry Compote

500 g. fresh gooseberries
2 tbsp. water
1/4 (4 tbsp) cup + 1 tbsp honey
3 tbsp. corn starch dissolved in 1 dl (a bit less than 1/2 cup) water

Rinse the gooseberries and remove the stalks and the little brown thingy at the end of the berries.

In a saucepan add the gooseberries, 2 tbsp. of water and honey. Over medium-low heat bring the mixture to the boil. Squeeze the berries with the back of a spoon.

Add in the starch and water and stir very well. Allow to cool completely (over the night) before making the parfaits.

Parfaits

Per person:

2-3 tbsp. gooseberry compote
3 tbsp. plain yoghurt
1 tsp. granola muesli (or any other granola or chopped nuts)

In small glasses layer gosseberry compote and yoghurt. Top with granola and serve!

Source: http://thesmoothielover.com/breakfast-gooseberry-yoghurt-parfaits/