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Wednesday, July 7, 2010

Gooseberries

Gooseberries are a special treat. The season is short, usually limited to 3 or 4 weeks in late June and/or July, so get them while you can.

They come in a variety of colors: green, yellow and red. Green gooseberries, common early in the season, are usually tart and make good additions to savory dishes. But later in the season, after the natural fruit sugars have more time to develop, ripe red and yellow varieties are sweeter and can be eaten like any other berry.

The fruity, floral flavor of the red ones I found this morning was a winning combination of tart and sweet.

Gooseberries aren't just delicious, they are nutritious too. They contain a broad spectrum of nutrients and are notably high in vitamin C, potassium and fiber.

Besides gobbling them up on your way home from the farmer's market, how else can you enjoy gooseberries? 
  • Add them to fresh fruit salads
  • Stir them into plain, whole milk yogurt drizzled with honey
  • Scatter them over oatmeal or other whole grain breakfast cereal
  • Make chutney with them
  • Cut them in half to release some of their juice and toss them with finely chopped fresh chili pepper, minced scallion or red onion, sea salt and lime juice for a fresh fruit salsa to serve with fish, chicken, tofu or whatever you have on the grill
  • Toss them with green salads, for example: arugula, walnuts or pecans, crumbled feta or goat cheese, and balsamic or red wine vinaigrette

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