No, they're not fowl.

Gooseberries are a relative of the currant and the tomatillo. They're plump, brightly colored berries that tend to be tart early in the season and sweet later.

They might have a papery outer coating - called the "cape" - on them, like tomatillos sometimes do.

The tart ones generally need to be cooked, ideally with a bit of sugar, as they can be mouth-puckering.

They are a great accompaniment to oily fish like mackerel or bluefish, or add them to trifles and summer puddings if you're feeling particularly British.

Look for plump, grape-like gooseberries, with or without capes. Remove the capes and wash away the sticky residue on the outside before cooking.

Food Network Kitchens, foodnetwork.com