Gooseberry
Ribes uva-crispa · gooseberry · groseille à maquereau
Gooseberry: what every chef needs to know
The gooseberry — a thorny shrub berry producing green or red-purple berries with a translucent, lightly ribbed skin. The flavour is fresh-tart with a subtle sweetness in ripe specimens. In Northern Europe, gooseberries are rarely eaten raw but are a beloved cooking berry and preserving fruit. In British cuisine, gooseberry fool (gooseberry compote folded through whipped cream) is a classic dessert. As a chutney alongside oily fish such as mackerel or salmon, gooseberries provide the perfect accompaniment due to their high pectin and acid levels.
Gooseberry: nutritional values per 100g (vers)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Gooseberry: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic Dutch and Engelse jam of green of red kruisbessen, clear of colour and fresh of flavour
spicy kruisbes-gemberchutney served at fried of smoked makreelfilet as classic Hollands vreugdevolgerecht
Engels classic dessert of boiled kruisbessen with sugar, finished through light opgeklopte custard of cream
Gooseberry: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
only ripe kruisbessen raw use; remove the steeltjes and bloemrestjes to both uiteinden (topping and tailing)
Kruisbessen are of nature rich in pectin; no extra pectin nodig, boil briefly for lively colour and fresh flavour
Combineer with onion, white wine vinegar, honey and ginger for fresh chutney That the olierijkheid of makreel of salmon cuts
Gooseberry: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Gooseberry: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Gooseberries are locally grown in Northern Europe and available fresh from June to August. A typical seasonal product with no year-round import option.
Gooseberry: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Gooseberry: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Grapefruitkruisbessen are a classic Sauvignon blanc aromadescriptor: the wine strengthens the primaire fruitprofiel of the bes
- Sancerre AOC
- Touraine Sauvignon AOC
- Vin de Pays du Val de Loire
freshness and fruity zuurnuance of Mosel Riesling complements the helderfrisse flavours of kruisbes in desserts and chutneys
- Mosel Riesling
- Saar Riesling
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Gooseberry
At what temperature should you store Gooseberry?
Store Gooseberry at 0–4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Gooseberry professionally?
The primary professional technique for Gooseberry is Raw in salad at koud for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Gooseberry contain allergens?
Gooseberry is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Gooseberry?
Gooseberry provides 44 kcal, 0.9g protein and 0.6g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Gooseberry in season?
Gooseberry is in season in Northern Europe during Jun, Jul, Aug. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
