Gooseberry • This is how healthy the tart fruit is

The summer fruit tastes fresh and sour and can be processed in a variety of ways in the kitchen, from jams to cakes. Gooseberries are also suitable raw as a healthy snack. What is in the berries and what effect they have on the body.

Compared to other berries, gooseberries lead a shadowy existence: Supermarkets do not have them in their assortments that often and many people don’t like the fresh, sour berries with their hairy, coarse skin. Fully ripe gooseberries are rather sweet, even without sugar. The taste depends on the variety, there are gooseberries in whitish, green and yellow to red.

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Commodity and season of gooseberries

Obviously, the gooseberry got its name from the thorny bushes. The bushes can grow a maximum of about two meters high, their berries ripen from July to August. The skin of the gooseberry is still hairy at the beginning of the ripening period, but becomes smoother and thinner over time. The berries are between one and three centimeters thick. There are many small, edible seeds inside.

The bushes have been grown since the 15th century. At that time the gooseberry was still called monastery berry, in English it is called “gooseberry”. In parts of Austria the terms “Meischgale” or “Ogrosl” are common.

Gooseberry: Healthy Ingredients

All gooseberries have a very high vitamin C content, and the fruits also contain a lot of vitamin E, various B vitamins and beta-carotene. The gooseberry pays mainly potassium and phosphorus into the mineral account, it also contains a lot of copper and a whole range of essential amino acids.

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Gooseberries drain water and stimulate digestion

The health benefits of berries were already described in the Middle Ages. The green of the gooseberry bushes is said to help against inflammation and canker sores in the mouth. The high potassium content makes the gooseberry slightly diuretic, so the fruits dehydrate the body. They are said to have a beneficial effect on the blood lipid level and also to help against inflammatory diseases such as gout and rheumatism.

The pulp is said to have a sebum-regulating effect on oily skin. The high amount of fiber in gooseberries stimulates bowel function, while other ingredients stimulate the production of digestive juices. They also contain secondary plant substances and prevent over-acidification.

Delicious recipes with gooseberries

In addition to healthy raw consumption, the berries are suitable for cakes, compotes and other desserts as well as for canning (especially the still green berries) for jams and wine production.

Gooseberries are also easy to freeze so that you can still enjoy them after they have been harvested. To do this, briefly rinse the fruit with water and remove the stalks and stems. Shock freeze the gooseberries before freezing: Place the berries on a baking sheet or tray and place in the freezer or freezer for one to two hours. The berries can then be transferred to freezer bags or other containers and frozen.

Recipe for a dessert with gooseberries

Ingredients for four people:

  • 750 g gooseberries
  • 125 g of sugar
  • 100 ml of water
  • 100 ml vanilla sauce
  • 100 ml whipped cream


Carefully remove stems and remains of flowers from the gooseberries and wash thoroughly. Bring the sugar and water to the boil, add the gooseberries and simmer for ten to fifteen minutes until the berries are soft. Finely puree the cooked gooseberries with the mixer or brush through a sieve. Whip the cream and mix with the vanilla sauce, add sugar to taste again if necessary and divide into bowls together with the gooseberry puree.

Then chill for about half an hour.

Gooseberry Wave Cake Recipe

Ingredients for the soil:

  • 6 egg yolks
  • 2 egg whites
  • 100 g of sugar
  • The pulp of half a scraped-out vanilla pod
  • some grated lemon peel
  • 150 g of flour
  • 2 teaspoons of baking soda

Ingredients for the meringue:

  • 4 egg whites
  • 200 g of sugar
  • a pinch of salt

Ingredients for the filling:

  • 200 g cream
  • 800 g gooseberries
  • 0.5 L apple juice
  • 2 packets of cake topping


Wash and clean the gooseberries. Mix the egg yolks and two egg whites with one hundred grams of sugar, the vanilla pulp and the lemon peel until frothy. Fold in the sifted flour and baking powder. Put the dough in two springform pans lined with parchment paper.

Beat the remaining egg whites with 200 grams of sugar until stiff. Spread the meringue on the batter. Bake for 30 to 40 minutes at 180 to 200 degrees (top / bottom heat). Let the floors cool down. Place a base in a cake ring.

Bring the apple juice to the boil with the icing, cook for two minutes and sweeten as desired. Stir the gooseberries into the hot sauce and heat them so that they get hot but don’t burst yet. Let the berries cool slightly and spread them on the floor with the glaze. Let sit in the refrigerator for 30 minutes. Whip the cream and pour onto the cold gooseberries. Finally, put on the top meringue base.

If possible, serve the cake on the same day.

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Source: Lifeline | Das Gesundheitsportal by

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