Gooseberries

What’s in them
Lots of vitamin C, potassium, citric acid.

Choosing the best
Look for translucent, veined skin with no blemishes or leaks. The best fruit is a golden green colour. Handle as little as possible.

How to store
Keep in a single layer on a plate in the fridge, resting on kitchen paper and covered in plastic film. Gooseberries can keep for weeks.

Did you know?
Gooseberries have been grown in Britain since the 16th century. One ancient tale tells how fairies sheltered from danger in the prickly bushes, and hence gooseberries became raspberries.

Smart tip
Always use non-reactive (enamelled cast-iron or stainless-steel) pans to cook gooseberries – and all other berries. Aluminium pans can alter the colour of the fruit.

You could try…
making gooseberry butter to fill tarts or sponge cakes. Put 500g gooseberries with a tablespoon of water in a pan and simmer for 10 minutes. Press fruit through a sieve to make a puree. Return to pan, add 1 cup caster sugar and heat gently until sugar dissolves. Gradually add 50g unsalted butter in pieces, then beat in 2 eggs over a low heat until mixture thickens. Pour into warm, sterilised jars and seal.