Gooseberries are usually green, but the ones for sale on Sunday were bright cerise with green patches. However sweet they may appear, inside each one is a sour heart. Lots of sugar is needed to mellow this ill - temper and turn them into something luscious; sweet with an edgy tang. I am familiar with them mostly as a crumble, with a topping of loose, sugary pastry, but I have also eaten jams made from the berries and a popular dessert yogurt in the UK, the Muller fruit corner, where the yogurt is separate from it's little sidekick of sweetened fruit. The gooseberry flavour was always my favourite but now no longer available.
