Gooseberry Nutrition Facts
Gooseberries are small, tart berries that grow on thorny bushes, traditionally used in English cooking. They range from green (most tart) to pink and red (sweeter). High in fiber and vitamin C, they're excellent for cooking down into jams, pies, and sauces.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Good source of vitamin C (46% DV per cup)
- ✓High in fiber (17% DV per cup)
- ✓Contains vitamin A precursors
- ✓Low in calories and sugar
- ✓Rich in phenolic antioxidants
Best For
Storage
Refrigerate fresh gooseberries for up to 3 weeks (they keep well). Freeze whole for up to a year. Remove stems and flower ends before cooking. Can be used while still green for cooking.
Serving Sizes
Frequently Asked Questions
Are gooseberries the same as Indian gooseberry (amla)?
No—they're completely different plants. European gooseberries (Ribes) are tart berries on thorny bushes. Indian gooseberry/amla (Phyllanthus emblica) is a very sour tropical fruit used in Ayurvedic medicine. Both are high in vitamin C but unrelated.
Can you eat gooseberries raw?
Yes, when fully ripe (turning pink/red and soft). Green gooseberries are quite tart and better suited for cooking. Ripe ones are sweeter with grape-like flavor. Many people prefer them cooked with sugar in traditional British desserts.
Why are gooseberries hard to find in the US?
Gooseberries were banned in the US in 1911 because they can host white pine blister rust fungus. The ban has been lifted in most states, but commercial cultivation never fully recovered. They're more common in Europe and gaining popularity at farmers markets.
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