CROATIAN FLORA 2010 - FRUITS - GOOSEBERRY

Gooseberry (Ribes uva-crispa L., Family Grossulariaceae) English: Gooseberry German: Stachelbeere French:. Groseillier a maquereaux Italian: Uva spina Gooseberry (syn. R. grossularia) is 1 - 3 m high, broad bush belonging to the genus of Ribes. Some botanists are of the opinion that the gooseberries significantly differ from ribes (currant) and that they belong to separate genus, Grossularia, after which - earlier in history, the entire plant family has been named. Thin, hairy gooseberry offsets are spirally overgrown by sharp, greyish spines, which are not present in ribes, while the hairy leaves are small and lobate. The bell-shaped greenish flowers, are hanging singly, in pairs or by three. The fruit is more or less hairy berry of a diameter 1 - 3 cm, white, red, green or yellow in colour, depending on the sort (at least 200). The yellow berries are considered to be the most tasteful as food, and the wine made from them has the taste similar to champagne. The red berries are as a rule the sourest but also the richest in vitamin C. Gooseberry is native to Europe and West Asia. In South Europe gooseberry grows in moist and cold habitats in schrubberies and woods at the foot of hills; it is relatively unknown sort, rare in cultivation. Gooseberry is also a pretty demanding plant to cultivate, since it can not stand strong sun and summer lack of moisture, too high or too low temperatures, and is subject to a series of parasites and diseases. Thus, also in Croatia it is cultivated individually and primarily as a decoration in home gardens or in hedges around vegetable gardens, together with raspberries and currants. However, in Middle and especially in North Europe and Russia (where it was grown as early as in the 11th century), gooseberry was highly appreciated fruit, cultivated en masse. It is mostly used in culinary, for preparation of various desserts, especially cakes, and gelatine food (containing high percentage of pectin) and sauces. The gooseberry fruits - because of their high percentage of water, are subject to quick spoilage, and cannot be stored fresh for a long period of time: therefore they are most often processed into marmalades, jams, juices or wine. In cosmetic industry gooseberry is added to face masks, and is considered also to be a curing plant - in the form of refreshing tonic for the “spring body cleaning”. Sanja Kovačić