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Gooseberry fans are delighted when their favourite berries come back on the menu every summer. Known for their tart flavour, gooseberries are a favourite in a range of different puddings.

Whether it be a fruity crumble or simmered down to make jam, gooseberries are delicious in a range of sweet summery dishes.

Gooseberries aren’t in season all year round and are usually only available between May to September every year.

But if you’re looking for gooseberries at their best, you’re in luck as they have started to ripen now.

Gooseberries are usually at their best from late June through to early August.

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However, if you’re looking to cook with gooseberries, it's best to use ones that aren’t very ripe.

You don’t want to use rock-hard berries to cook with either, so use ones that are slightly ripe for this purpose.

Ripe gooseberries are reddish-purple in appearance and are the sweeter option.

Unripe gooseberries are green coloured and are particularly sour and tangy.

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Many people bake with gooseberries or use them in desserts, and a firm favourite of gooseberry lovers is always a gooseberry fool.

It’s quick, easy, and always a crowd-pleaser at dinner parties, so if you’re looking to impress some guests why not give this recipe a try.

And the best part is, you won’t need to turn on your oven to make a gooseberry fool, as there is zero cooking required.

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EXPLAINER

According to the BBC Good Food Gooseberry Fool recipe, you will need:

“Put the gooseberries and sugar in a pan with a splash of water.

“Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst.

“Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.

“Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth.

“Gently whisk in the cream (it will thicken as you whisk so don’t overdo it).

“Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.”

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