Redcurrant

History and origin

The gooseberry, the fruit of the gooseberry tree, comes in many varieties and comes from different regions, such as Scandinavia, Asia and North America. Its wild ancestors grew in the cold regions of Northern Europe, which explains its absence in Greek and Roman cultures. Cultivated in France since the Middle Ages, it is attested in Lorraine in the 12th century and appeared on the royal table in the 16th century. In England, it was used to accompany mackerel, which would have given its name to the so-called “gooseberry” variety. Today, it remains an ingredient appreciated for its tangy flavor.

Variety and cultivation

The gooseberry, a self-fertile shrub measuring 1.50 to 1.80 m, resistant to cold, produces clusters of red, white or mackerel fruits in June-July. Preferring cool soils, it can fruit for decades with maintenance. Manual harvesting preserves the delicacy of the berries.

Did you know?

Since the Middle Ages, the Lorraine town of Bar-le-Duc has been world famous for its seedless redcurrant jam. To make this highly sought-after dish, the berries are delicately deseeded using a goose quill, the tip of which is finely bevelled. This process allows the fruit to maintain its consistency before cooking.