Recipe Box: Tart Gooseberry Pie Recipe and More

Please your guests with these delicious fruit recipes for pies, desserts, tang and more.


| July/August 2015


Recipes With Fruit

Tart Gooseberry Pie Recipe
Delicious Peach Cobbler Recipe
Creamy Raspberry Sauce Recipe
Red Groats With Cream Recipe
Raspberry Tang Recipe
Spiced Seckel Pears Recipe
Preserved Seckel Pears Recipe
Recipe for Orange Pears
Pear Bread Recipe

My grandfather loved gooseberry pie. I don’t remember seeing it at many family gatherings, though, and the few times I did, I didn’t try it. My childhood palate was definitely not up for the challenge; one of my regrets is that I wasn’t more adventuresome in my younger years when it came to food.

“Pop,” as we called him, came to Kansas from Medicine Hat, Alberta, Canada. My ancestors on that side of the family came from England and Scotland, which explains his love of gooseberries. An English fondness for the fruit seems to be an inherent part of the culture. Pop adored the tartness of a gooseberry pie, which is often created with the green, less-than-ripe version of the fruit. Others enjoy the fully ripened reddish fruit in pies, jams and jellies, equating the taste of a gooseberry with that of a grape. Pop, though, liked the pie when it was mouth-puckering good.

Related to currants, the American gooseberry (Ribes hirtellum) and the European gooseberry (R. grossularia) both like humid and cool climes, with a good dose of cold during the winter months. Gooseberries do well cultivated in slightly acidic, well-drained and heavier soils, and in containers. The plant, however, is sensitive to hot and dry conditions. If you plant more than one shrub, give them plenty of room, planting them 4 to 6 feet apart. You don’t want those arching and thorny branches to become intertwined, as it would make harvesting and pruning a little difficult.



Whether you hunt for gooseberries, discover a U-pick farm filled with the shrubs, or you grow your own, you’ll be as delighted with the results as my grandfather was.


Help Wanted

•In the November/December 2014 issue of Grit, a photograph of Pickled Green Tomatoes was included in Your View. Several readers have requested the recipe, but the photographer does not have a specific recipe; she basically just throws it together. Does anyone have a recipe for Pickled Green Tomatoes?







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