Grossulariaceae / Ribes roezlii / Sierra Gooseberry

Another addition to the brethren of berries, the Sierra Gooseberry is easily a top 5 berry in the Sierra Nevada. While you’ve got to be a bit masochistic (or prepared) to enjoy them, the taste is perhaps only rivaled by our Rubus parviflorus / Thimble Berries. The latter of which we almost never beat the bears to.

The first thing you notice about this plant are the spines; often immediately after being stabbed by them. These spines are also what differentiate it from the other forms of Ribes spp. known as Currants.

Alternate, simple and divided into 3 or 5 rounded lobes; leaves are typically Ribes. Flowers are white, often with pink-tinges, the margins of which are curled inward. They typically stay less than a centimeter long and hang down from the stems rather than point upwards, bucking the trend of most other flowers.  Purple sepals are reflexed (turned backwards).

Fruits are perhaps more pokey than the rest of the plant. I cannot begin to count the times I’ve been attacked for simply trying to devour their inner flesh. Once I figured out that you could simply blend the entire fruit, things got a bit easier. Though we often tempt fate while in the field. 

As previously stated, these are one of our favorite tasting fruits to consume in the late summer. While we often eat handfuls on the trail, we tend to collect large amounts (in glass jars!) and then mix with other berries to create an excellent jelly or jam.