The gooseberry (/ˈɡsbɛri/ or /ˈɡzbɛri/ (American and northern British) or /ˈɡʊzbəri/ (southern British)),[2] with scientific names Ribes uva-crispa (and syn. Ribes grossularia), is a species of Ribes (which also includes the currants).

It is native to Europe, northwestern Africa, west, south and southeast Asia.[3] Gooseberry bushes produce an edible fruit and are grown on both a commercial and domestic basis. The species is also sparingly naturalized in scattered locations in North America.[4]
The gooseberry is a straggling bush growing to 1.5 metres (5 feet) in height and width,[8] the branches being thickly set with sharp spines, standing out singly or in diverging tufts of two or three from the bases of the short spurs or lateral leaf shoots. The bell-shaped flowers are produced, singly or in pairs, from the groups of rounded, deeply crenated 3 or 5 lobed leaves. The fruit are berries, smaller in wild gooseberries than the cultivated varieties, but often of good flavour; it is generally hairy, but in one variety, smooth constituting the R. uva-crispa of writers. The colour of the berries is usually green, but there are red (to purple), yellow, and white variants.[8] (Ribes hirtellum fruit can be green or dark purple to black.[9])
Gooseberries are edible and can be eaten as-is, or used as an ingredient in desserts, such as pies, fools and crumbles. Early pickings are generally sour and more appropriate for culinary use. They are also used to flavour beverages such as sodas, flavoured waters, or milk, and can be made into fruit wines and teas. Gooseberries can be preserved in the form of jams, dried fruit, or as the primary or a secondary ingredient in pickling, or stored in sugar syrup.
(from Wikipedia on 24.6.17)

 

/wp-content/uploads/2020/10/Stachelbeeren-100_6507.JPG


 

/wp-content/uploads/2020/10/Stachelbeeren-100_6506.JPG
These berries are called Gooseberries Ribes uva-crispa, syn. R. grossularia  in europehttp://en.wikipedia.org/wiki/Gooseberry
They have hard spines and it is not fun plucking the fruits. But the taste is so good, that one ignores the scratches. Berries taste very very good, also we make jam. and young leaves are used in salad. The fotos were taken in my garden in Ritterhude in May 2010 


– the berries are consumed when ripe, the color dosn’t change much, a bit more yellowish.


 
References:


Leave a Reply

Your email address will not be published. Required fields are marked *