Landscape (UK) - - In The Kitchen -

Thin­ning goose­ber­ries in late May al­lows those left on the bush to grow to a larger size. Th­ese early fruits are too hard to be eaten raw, but are ex­cel­lent for cook­ing. Im­ma­ture goose­ber­ries also con­tain smaller pips than ripe ones, mak­ing them eas­ier to eat. Tra­di­tion­ally, the first goose­ber­ries were eaten at Whit­sun, the seventh Sun­day af­ter Easter. Made into a pie, they were sweet­ened with sugar to off­set their tart taste. This year Whit­sun falls on 15 May.

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