Gooseberry - Healthy Recipes And More

Gooseberries

Small but mighty! The juicy gooseberry has a refreshingly sweet and sour taste and is particularly suitable for processing into jam and compote. Compared to other berries, gooseberries can be stored relatively well. You can also freeze them whole or as a strained fruit pulp. Home-grown gooseberries are available in the summer months from June to the end of August…

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• Botany
• ingredients
• Use and preparation
• storage

Botany

The gooseberry (Ribes uva-crispa) grows as a rather small shrub up to one meter high, the branches have thorns. In the Austrian vernacular, the gooseberry is also known under the term Agrasel. The up to two centimeters large, spherical to egg-shaped fruits belong together with the currant to the gooseberry family (Grossulariaceae), genus Ribes. The flower base is usually still clearly visible on the fruit. Depending on the variety, the fruit peel is covered with more or less downy hair, the color ranges from whitish to green to yellow to light brown or red. Their recognizable white vertical stripes in the fruit skin are typical. When ripe, the berries taste sweet and sour and are particularly juicy. The numerous seeds inside are edible.

Note The josta berry was created from a cross between currant and gooseberry.

ingredients

Gooseberries provide vitamin C, vitamin E and precursors to vitamin A. They also contain the minerals potassium, calcium and magnesium. In addition to their relatively high sugar content of 7.1 grams, gooseberries also provide three grams of fiber per 100 grams, which are digestive. The sour note is due to the malic and citric acid (fruit acids) it contains.

Gooseberry Ingredients	per 100 g edible portion, raw	Gooseberry Ingredients	per 100 g edible portion, raw
Energy (kcal)	37	Iron (mg)	0.6
Fat (g)	0.2	Vitamin A (µg)	18th
Protein (g)	0.8	Vitamin B1 (mg)	0.02
Carbohydrates (g)	7.1	Vitamin B2 (mg)	0.02
Dietary fiber (g)	3	Niacin (mg)	0.3
Potassium (mg)	203	Vitamin B6 (mg)	0.02
Calcium (mg)	29	Vitamin C (mg)	34
Magnesium (mg)	15th	Vitamin E (mg)	0.6

Use and preparation

Gooseberries are eaten raw as fruit or processed into jam, compote or puree. They are also very suitable as an ingredient in sweet and sour chutneys. Gooseberries are also used as a fresh topping for cakes or cakes and as a decorative element.

Note A slight brown coloration during processing has no negative impact on taste and digestibility.

storage

Compared to other berries, gooseberries can be stored relatively well. They keep for a maximum of a week in the vegetable compartment in the refrigerator. For optimal storage, open fruits and fruits that are too soft should be sorted out. If you want to store whole fruits in the freezer or in the freezer, it is best to pre-freeze them on a tray to avoid sticking together in the bag.