Gooseberries Organic Fruit

Gooseberries are grown on a small scale in the UK for the fresh fruit market and PYO. Similarly to redcurrants, most of the fruit used for processing is imported from other European countries. American gooseberry mildew (Sphaerotheca mors-uvae) is the main problem in cultivation and is one of the reasons behind the decline in gooseberry hectarage in the UK over the past few decades. Gooseberries are the earliest of the soft fruits to ripen and can be harvested from mid-June until late July, according to their use as either culinary or dessert fruits. Dessert varieties will benefit from thinning in late May/early June to achieve good fruit size. They should be thinned to about 2.5cm apart (one berry per cluster), when risk of cold spring run-off is past. The thinnings can be used in cooking. Yields can vary widely with variety and location, but will normally be between 4-5kg per bush. In contrast to currants, gooseberries are easy to pick (provided bushes are not too thorny). Optimum production is not usually reached until the bushes are well established - normally six years after planting.

Gooseberries are derived mostly from two species — American and European. European gooseberry fruits come in a range of colors, from green, white, yellow or pink to red, and are generally larger fruited than their American cousins. They are the preferred choice for cookery and dessert use. American gooseberry fruits are perfectly round and pink-red when fully ripe. The bushes are more productive. However, they are generally of inferior quality for both cooking and eating in comparison to the European cultivars. The worcesterberry can be grown as an alternative where conditions for gooseberries are less than ideal, or where pests and diseases are troublesome.