Gooseberries,must be washed under a trickle of water. They can be parboiled quickly to reduce their acidity and at the same time soften their skin, which is quite thick.
Delicious snacks as is, gooseberries can also be prepared in pie, coulis, jam or jelly. They accompany, in sweet and sour chutney, fatty fish. They are pan-fried to garnish a game or duck breast.
The French call it: « Croupoux », « croque poux », « gratte-poux » or « pétasse »
Sourced from France