Like mini orange tomatillos, Cape Gooseberries are a curious little fruit that deserve your undivided attention. A delicate, lantern-shaped papery husk surrounds a glossy golden-orange fruit that looks much like an orangey cherry tomato and tastes like a tropical combination of tomato and tart pineapple. It has a juicy pulp with many tiny edible seeds. Frieda’s Specialty Produce is currently distributing these little beauties to supermarkets around the country, and the company encourages shoppers to give them a try.
The Cape Gooseberry goes by several other names around the world, including Golden Berry, Husk Cherry, Physalis, Peruvian Ground Cherry, Strawberry Tomato and Poha Berry. Originating in South America, Cape Gooseberries are grown around the world, including India, Colombia, England, New Zealand, Australia, and Hawaii (where they are known as Poha Berries).
There are two stories behind their “Cape” name. One is that they were cultivated by early settlers at the Cape of Good Hope on the southern tip of Africa. The other is that their papery husk resembles a little cloak or cape. The "Gooseberry" part of the name is also peculiar, as Cape Gooseberries are not related to the European Gooseberry. Actually, Cape Gooseberries are a closer relative to the tomato or potato, as a member of the Solanaceae family.
These little fruits may be seeing a rise in popularity lately. In fact, Cape Gooseberry was recently included in a list of Top 10 Flavor Trend Predictions for 2010 by Sensient Flavors, an international food flavor manufacturer.
To enjoy a Cape Gooseberry, simply peel away the papery husk and eat the shiny orange fruit fresh, or use to make jams, jellies and a variety of sauces, both sweet and savory. Another popular use is to dip them in chocolate or use to decorate cakes.
If you happen to find these lovely fruits at your supermarket, you will be glad to know that unhusked, the berries will last up to 4 weeks in the refrigerator (spread in single layer, unwrapped).
Here's a simple and delicious recipe from “Uncommon Fruits & Vegetables" by Elizabeth Schneider:
Salad of Avocado, Cape Gooseberries and Cucumber
½ large English cucumber
7-ounce container Cape Gooseberries, husked, rinsed and halved
2 medium avocados
2 Tbsp. lemon juice
½ tsp. coarse kosher salt, or to taste
Pepper to taste
6 Tbsp. olive oil
¼ cup finely chopped fresh cilantro
Small bunch watercress, well trimmed, rinsed and dried
Trim off tips and quarter cucumber lengthwise. Cut across in thin slices. Combine in bowl with Cape Gooseberries. Halve and seed avocados. With small melon-ball cutter, remove flesh and add to bowl. Mix lemon juice, salt and paper. Add oil and blend well. Pour over salad, add cilantro and mix well. Serve on a bed of watercress. Serves 4 to 5.
Source: “Uncommon Fruits & Vegetables: A Commonsense Guide” by Elizabeth Schneider
* * * * * * * * * * * * * * * * *
Here’s a unique cocktail recipe using Cape Gooseberries, aka Poha Berries.
The Cape Gooseberry goes by several other names around the world, including Golden Berry, Husk Cherry, Physalis, Peruvian Ground Cherry, Strawberry Tomato and Poha Berry. Originating in South America, Cape Gooseberries are grown around the world, including India, Colombia, England, New Zealand, Australia, and Hawaii (where they are known as Poha Berries).
There are two stories behind their “Cape” name. One is that they were cultivated by early settlers at the Cape of Good Hope on the southern tip of Africa. The other is that their papery husk resembles a little cloak or cape. The "Gooseberry" part of the name is also peculiar, as Cape Gooseberries are not related to the European Gooseberry. Actually, Cape Gooseberries are a closer relative to the tomato or potato, as a member of the Solanaceae family.
These little fruits may be seeing a rise in popularity lately. In fact, Cape Gooseberry was recently included in a list of Top 10 Flavor Trend Predictions for 2010 by Sensient Flavors, an international food flavor manufacturer.
To enjoy a Cape Gooseberry, simply peel away the papery husk and eat the shiny orange fruit fresh, or use to make jams, jellies and a variety of sauces, both sweet and savory. Another popular use is to dip them in chocolate or use to decorate cakes.
If you happen to find these lovely fruits at your supermarket, you will be glad to know that unhusked, the berries will last up to 4 weeks in the refrigerator (spread in single layer, unwrapped).
Here's a simple and delicious recipe from “Uncommon Fruits & Vegetables" by Elizabeth Schneider:
Salad of Avocado, Cape Gooseberries and Cucumber
½ large English cucumber
7-ounce container Cape Gooseberries, husked, rinsed and halved
2 medium avocados
2 Tbsp. lemon juice
½ tsp. coarse kosher salt, or to taste
Pepper to taste
6 Tbsp. olive oil
¼ cup finely chopped fresh cilantro
Small bunch watercress, well trimmed, rinsed and dried
Trim off tips and quarter cucumber lengthwise. Cut across in thin slices. Combine in bowl with Cape Gooseberries. Halve and seed avocados. With small melon-ball cutter, remove flesh and add to bowl. Mix lemon juice, salt and paper. Add oil and blend well. Pour over salad, add cilantro and mix well. Serve on a bed of watercress. Serves 4 to 5.
Source: “Uncommon Fruits & Vegetables: A Commonsense Guide” by Elizabeth Schneider
* * * * * * * * * * * * * * * * *
Here’s a unique cocktail recipe using Cape Gooseberries, aka Poha Berries.
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