#KnowingMoreAboutFruits 3rd Series| Goose berry

English Name: Goose berry
Botanical Name: Ribes hirtellum

DESCRIPTION: An edible yellowish-green or reddish hairy berry growing in a thorny bush. Goose berries taste sour.

ORIGIN: The goose berry is derived mostly from two species: the European gooseberry (Ribes grossularia) native to the Caucasus Mountains and North Africa; and the American gooseberry (R. hirtellum) native to northeastern and northcentral of the United States and the adjacent parts of Canada.

European cultivars are pure species, but virtually all American cultivars also have European genes. In California they are fairly productive in the coolest parts of the San Francisco Bay Area, the outer Coast Ranges and Coastal Northern California. Probably, not worth trying in Southern California except at high elevations.

However, some Georgian food writers like the Scarborough based confectioner. Joseph Bell, preferred to make their goose berries heaps from the Red Champagne gooseberry earlier to authors as the Great Red Gooseberry. The gooseberry, or feaberry have been an English favorite for centuries. Gooseberry is more likely to be a corruption of the French world groseille, the generic name for red currants and gooseberries. Indeed grosberry is another English name of the fruit. It also has another variety called the Indian gooseberry.

NATURAL BENEFITS: It is an excellent herbal medicine for treatment of illnesses like: cancer, eyes problem, digestive problem, stomach upset, diabetes etc.

USES: Gooseberry is used for culinary purposes such as tarts, etc. Added to stewed fruit and cream.
Taken as a dessert
Gooseberries were a favorite sauce for fish, especially crab and mackerel.


Published by My Cookery Zone

My Cookery Zone is a platform where food lovers can read up on food related articles. This initiative started in 2013, an idea to tell food stories not forgetting the people behind the exquisite cuisine and this hasn't changed. We are determined to keep it as authentic as possible and this has made us emerge best in Food Media. MCZ has survived right from day one thanks to the support of readers who value what we do here. To help us continue kindly follow the blog, share our content and donate.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: