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The Globe and Mail

Take a break from blueberries with these three surprising treats

Gooseberries are tart, but all they need is a touch of sugar to make their complex flavour come to life.

Peter Power/The Globe and Mail

As enamoured as we all are of delicate raspberries and punchy, poppy blueberries, there comes a point in the summer when these ubiquitous berries start to seem a little ho-hum. But when was the last time you reached for a handful of gooseberries, made a white currant cocktail or spread some red currants on your toast?

Introducing the other berries, the ones your eyes skip over at the market because you don't know what to do with them. Deliciously tart, refreshingly unexpected and painless to prepare, these little gems are calling out for your love and attention.

Don't let them down. Try these recipes below.

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Gooseberry Fool

White Currant and Elderflower Sipper

Red Currant Spread

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