Introduction:
The cherry-sized berries have a firm skin covered with the downy hairs typical of gooseberries. Depending on the variety, the colour varies from green to red. The degree of ripeness determines the taste, which can range from sour to sweet.
Use/Preparation:
Because of their acidity, gooseberries combine particularly well with sweet preparations such as cakes, pies or as a compote with desserts. Gooseberries are also suitable raw as a berry fruit. Other preparations include jams, jellies, sweet must or liqueur.
Health:
Gooseberries provide the body with a variety of vitamins, including vitamin C, E and beta-carotene, which acts as vitamin A in the body. They also contain minerals such as potassium, calcium, magnesium and phosphate. In addition, they are said to stimulate the appetite, aid digestion and have a diuretic effect.
Alternatives:
Blackcurrants have a similar bitter-sour taste and are rich in vitamin C, potassium and fibre. The sour cranberries and cranberries as well as blueberries and blackberries can also be used as alternatives.
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 44/184 |
| Fat | 0,2 g |
| Healthy fatty acids | 0,01 g |
| Carbohydrates | 7,1 g |
| Sugar | 7,1 g |
| Protein | 0,9 g |
| Salt | 0 g |
