The gooseberry makes itself welcome in both sweet and savoury settings: in a tarte tatin, in a lively salad for spicy, herby pork chops and in a crumble custard cake
In the summer glut of saccharine fruits such as strawberries and peaches, gooseberries may not be the ones you reach for first. But behind their strange burr of fine fuzz, these translucent, marble-like fruits offer a complex, defiant flavour. They are juicy, fragrant, a little sweet (especially the red ones that come along later in the season), but, overall, they are raspishly sour. Like rhubarb, they need sweetening if you’re using them in compotes or desserts, but their natural tartness offers a wonderful contrast and cuts through cheese, fatty meat such as pork or oily fish such as mackerel.
