Not that long ago, gooseberries were grown in almost every Polish działka (allotment). Then sometime in the 90’s, they lost the popularity contest to softer berries. Their harvesting can be unpleasant too, thorns are spiking out of every branch. Plus not everyone is a fan of gooseberries thick and furry skin.
They can be peeled though, so I take this complaint as a sign of pure laziness (yes, mine too!)
In Poland, you’ll find them red, yellow and green. And while their colour differ, the flavour is pretty much the same.
Fresh gooseberries – straight off the bush – are the most delectable. They’re firmer and less tangy, a perfect addition to a summery fruit salad.
Gooseberry is also a fab little fruit for sauces, preserves and… baked desserts! And that’s what we’re gonna bake today: a Gooseberry Pie.
I served it warm, topped with some gooseberry jam and a dash of cream. Vanilla Ice Cream would work nicely as well. If you would like to give this lovely pie a try, the recipe is at the bottom of the post.
Smaller, unripe gooseberries are tart. Ripe gooseberries are softer and sweeter, but their fuzzy skin remains tangy. You can always peel them if you wish.
Larger berries tend to be sweeter than the small fellas.
Where to Buy Gooseberries?
🇵🇱 In Poland, while gooseberries are in season (late June, July, early August), you’ll find them easily at the produce stalls, farmer’s markets and even at supermarkets. They’re sold in 400-500g paper pulp containers or per kilo.
🌍 If you live in the UK, you’re in luck. Gooseberries are widely available, as they grow wonderfully on the British soil. Sadly, in the United States, Canada and Australia they aren’t as common. If you can’t find them, try out gooseberry preserves or canned fruit. They’re delish!
Save this “Gooseberry Pie” recipe to your “POLISH DESSERTS” Pinterest board!
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