By 1870, the was listed in a Herefordshire nursery catalogue. The description read: "A dessert gooseberry of the highest quality. Skin thin, translucent, of a honey-amber blush. Flesh melting, with a high sugar content and a distinct note of apricot. Unsurpassed for eating raw. Requires a sheltered wall."
In the gooseberry family, you have two camps: culinary (sour, for cooking) and dessert (sweet, for eating raw). The brilliantly splits the difference. anna ralphs gooseberry
Because of the unique sweet-tart balance, you do not need as much sugar as you would with standard green gooseberries. By 1870, the was listed in a Herefordshire nursery catalogue