Candied Star Gooseberry Recipe: No Mushy Texture Guaranteed!

Updated at: 10/06/2025

Forget everything you thought you knew about candied fruit – this recipe for candied star gooseberries elevates the classic to a whole new level. These tiny, jewel-like fruits, bursting with tart sweetness, transform into glistening, intensely flavorful treats perfect for adorning cakes, adding a sophisticated touch to desserts, or simply enjoying as a delightful snack. Their unique star shape makes them visually stunning, a captivating addition to any culinary creation. We’ve perfected a technique that guarantees perfectly candied gooseberries, with no mushy texture in sight.

This recipe ensures that the star gooseberries retain their beautiful shape and vibrant color while achieving that irresistible candy-like coating. Unlike many other candied fruit recipes, ours focuses on achieving a perfect balance of sweetness and tartness, allowing the natural flavor of the gooseberries to shine through. Ready to create these exquisite treats? Let's dive into the step-by-step process!

Tools Needed

  • Plastic bag or box
  • Freezer
  • Pot
  • Sieve
  • Skewers (meatball skewers)

Ingredients

  • Star gooseberries
  • Water: 3 liters (3000 ml)
  • Salt: 100 grams
  • Unrefined sugar: 1 kg + 1.5 kg (optional)
  • Water (for syrup): 250 ml
  • Lime
  • Pandan leaves: optional

Step-by-Step Instructions

Step 1. Prepare the Gooseberries and Brine

  • Select large, firm star gooseberries that are not green or overly ripe. Remove stems and wash thoroughly. Freeze for at least 5 hours to make them tender.
  • Boil 3 liters of water with 100 grams of salt until dissolved. Let cool completely.
  • Soak the frozen star gooseberries in the cooled salt brine for at least 1 night (or 1 hour after thawing).
  • After thawing, squeeze out excess water from the star gooseberries.
Select large, firm star gooseberries that are not green or overly ripe. Remove stems and wash thoroughly. Freeze for at least 5 hours to make them tender.Prepare the salt brine: Boil 3 liters of water with 100 grams of salt until dissolved. Let cool completely.Soak the frozen star gooseberries in the cooled salt brine for at least 1 night (or 1 hour after thawing).After thawing, squeeze out excess water from the star gooseberries.
Prepare the Gooseberries and Brine
  • Soak the star gooseberries in the salt water for 20 minutes to reduce sourness and firm the flesh.
Soak the star gooseberries in the salt water for 20 minutes to reduce sourness and firm the flesh.
Prepare the Gooseberries and Brine

Step 2. Lime Treatment and Sugar Syrup

  • Prepare lime water (proportions at the end of the video). Soak the drained star gooseberries in lime water for 30 minutes to 1 hour.
  • Drain the lime water from the star gooseberries. Do not rinse.
  • In a pan, combine the star gooseberries, 1 kg unrefined sugar, 2 teaspoons of salt, and 250 ml of water. Mix well.
  • Cook over medium-low heat for 5 minutes without stirring frequently. When the star gooseberries darken, reduce heat to low and simmer.
Prepare lime water (proportions at the end of the video). Soak the drained star gooseberries in lime water for 30 minutes to 1 hour.Drain the lime water from the star gooseberries. Do not rinse.In a pan, combine the star gooseberries, 1 kg unrefined sugar, 2 teaspoons of salt, and 250 ml of water. Mix well.Cook over medium-low heat for 5 minutes without stirring frequently. When the star gooseberries darken, reduce heat to low and simmer.
Lime Treatment and Sugar Syrup
  • Once the star gooseberries are soft, add 1.5 kg of unrefined sugar (or adjust to taste). Simmer until the sugar dissolves and the star gooseberries are dark brown.
Once the star gooseberries are soft, add 1.5 kg of unrefined sugar (or adjust to taste). Simmer until the sugar dissolves and the star gooseberries are dark brown.
Lime Treatment and Sugar Syrup

Step 3. Cooling and Skewering

  • Turn off the heat and let cool. Strain the star gooseberries from the syrup (optional).
  • Prepare skewers. Cut meatball skewers in half. Thread the star gooseberries onto the skewers, leaving space between each.
Turn off the heat and let cool. Strain the star gooseberries from the syrup (optional).Prepare skewers. Cut meatball skewers in half. Thread the star gooseberries onto the skewers, leaving space between each.
Cooling and Skewering

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Tips

  • Choose star gooseberries carefully for optimal results.
  • Freezing the star gooseberries helps tenderize them before cooking.
  • The salt water helps firm the star gooseberries and kill germs.
  • Lime water adds crispness and helps prevent mushy texture.
  • Don't overcrowd the star gooseberries on skewers for easier eating.

Nutrition

  • Calories: approximately 2000-2500
  • Fat: 0.5-1 g
  • Carbs: 500-650 g
  • Protein: 1-2 g

FAQs

1. Can I use other types of gooseberries?

While star gooseberries are ideal for their shape, you can experiment with other varieties. Just be aware that the cooking time might need adjustment depending on their size and firmness.

2. How long will the candied gooseberries last?

Stored in an airtight container in a cool, dry place, your candied gooseberries should last for about 2-3 weeks. Refrigeration will extend their shelf life.

3. What can I use these candied gooseberries for?

They're fantastic for decorating cakes and cupcakes, adding to yogurt parfaits, incorporating into trail mixes, or simply enjoying as a delicious treat on their own!


With just a little patience and these simple steps, you’ve created stunning, perfectly candied star gooseberries. These delightful treats are sure to impress your friends and family, and become a new favorite addition to your baking repertoire. Enjoy the sweet and tart burst of flavor in every bite!