Caped Gooseberries

Gooseberries vary is their bitterness. Some varieties are too bitter to eat raw, so taste one first. The less-bitter varieties of gooseberries are often added to fruit salads or used as garnish for dessert plates. To use the berries, peel back the parchment-like husk and rinse. Remove the stems and tops with scissors before eating or cooking. Gooseberries may be poached and eaten cooked or added to sugar or syrup for a sauce. To retain the shape of the berry, poach slowly. They are done when the seeds have escaped and the skins collapse. Always

Choose hard, dry berries, with a rich sheen. If you are looking for less tartness, head for the pinkish or purplish tones. Look for those with a bright golden color; green berries are not ripe. However, pick gooseberries green for pies and jams.