You can enjoy these gossamer green berries raw or cooked. Although sizes vary, they are usually sweet-tart and earthy tasting with abundant acidity. They add a delicious, surprising tang to bread, rice or chestnut stuffings for quail or turkey. They can be poached into a lovely sauce for game or bluefish and make a lovely dessert puree when cooked in sugar syrup. Fresh gooseberries make a yellow or fruit salad pop and they are a bright and tangy counterpoint to aged or triple creme cheeses.