Gooseberries are related to blackcurrants but Invicta are slightly larger, like small grapes. The Elizabethans loved them but over the years popularity has dwindled until recently when imaginative foodies have restored their reputation. They are a natural partner to oily fish, in salads and add the same tartness to creamy puddings that you would usually use citrus flavours.
The Invicta gooseberry is a popular variety. The Invicta gooseberries we sell come from the Tibbs fruit farm, in Udimore, East Sussex, where they mostly grow strawberries and gooseberries until the small summer fruits come through (soon).
How do they taste?
The Invicta gooseberry is a large yellow-green fruit – and their taste can vary, depending on where they are grown, but we can definitely say that this variety is smooth and not too tart.
How to store them?
To store gooseberries, just place them loosely in a shallow container, cover them with plastic wrap and refrigerate (for up to 2-3 days). Don’t wash them until they’re ready to be eaten, as they can grow a bit mouldy if they’re left damp in the fridge.
If you want to freeze the berries, wash them carefully in cold water, pat dry and place in a single layer on baking tray in the freezer. Once the berries are frozen, transfer them to airtight containers or freezer bags and return them to freezer.
What foods pair with gooseberries?
Most recipe ideas use the base of a gooseberry compote… A delightful combination of gooseberries and sugar, or honey/maple syrup work equally well, reduced down with a splash of water till soft and pulpy.
If you’re looking for food that pairs well with gooseberries, try adding elderflower cordial – add a spoonful of your compote to elderflower cordial with a little fresh ginger for a refreshing summer drink.
You can also use compote in stunning cakes – spread a spoonful of compote along with softly whipped cream as an alternative filling to Victoria sponge or a delicious topping to party buns or the perfect accompaniment to ginger scones.
Gooseberries can also be used in pastries and pies; you could whip up a delicious patchwork strawberry & gooseberry pie. (link to the recipe http://www.bbcgoodfood.com/recipes/3147693/patchwork-strawberry-and-gooseberry-pie)
Gooseberries are not just great for dessert; they work equally well as part of a savoury main meal too. Pair them with oily fish, like salmon alongside seasonal greens for a balance to the rich flavours. Or try gooseberries combined with Asian flavours like soy, chilli and fish sauce to achieve a hot and sour taste which is a little similar to the Japanese sour plum umami sensation.
But if you prefer, you could also try to cook a simple but delightful old fashioned gooseberry pie.:
- 250 g. unsalted butter
- 140 g. icing sugar
- 5 eggs yolks
- 500 g. plain flour, plus extra for dusting
For the filling
- 900 g. Invicta gooseberries
- about 200 g. caster sugar, plus extra for sprinkling
- To make the pastry, mix the butter and icing sugar together in a bowl, then tip in 4 egg yolks. Add the flour and mix it all together with your fingers until you get a crumbly texture like damp breadcrumbs. Work in 1-2 tbsp water until the pastry just comes together, then divide it in half and roll it into 2 balls. This will make double the amount you need, so freeze half for another time. Lay the ball you are using on a floured surface, flatten it out with your hands, wrap the dough in cling film and chill for at least 30 mins.
- For the filling, tip the fruit, sugar, or a splash of water into a saucepan and simmer everything for about 10 mins until the fruit is soft. Taste for sweetness, adding more sugar if you think it needs it. Pour the fruit into a pie dish about 25cm wide and 5cm deep.
- Heat oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured surface so it’s big enough to make a lid for your pie dish. Cut a thin strip of pastry to stick onto the lip of the pie dish – this doesn’t have to be one continuous piece. Stick it on with a little water, then moisten the strip with more water and place the pastry lid on top. Press down firmly, trim off any excess pastry and crimp. Make a hole in the middle of the lid, brush the top with the remaining egg yolk and sprinkle over some caster sugar. You should have enough pastry trimmings left over to make some artistic leaves to decorate your pie, if you like. Bake for 30 mins or until the top is golden brown. Leave the pie to relax a little, then serve it with custard or vanilla ice cream.