Cape Gooseberries: Peel back the husk for a flavorful surprise

It goes by several other names: Goldenberry, Husk Cherry, Peruvian Ground Cherry, and the Poha Poha Berry.

It also is sometimes referred to as its genus name Physalis. No matter what you call it, this tiny berry packs a burst of flavor.

One should also be aware that Cape gooseberries should not be eaten when unripe. In fact, the Cape gooseberry is sometimes considered a threat to cattle and foraging animals, as unripe fruit can lead to intestinal problems.

The husk, or the calyx, is an inedible papery shell that very loosely surrounds the fruit. The shape resembles a Chinese lamp.

As you cut through the fruit, you find that it is filled with tiny seeds. This tiny seed flourishes once planted, the vining Cape gooseberry plant generally grows to 2 to 3-feet in height.

As I incorporated the fruit into this month’s dish, I was looking to balance the sweet and tartness of Cape gooseberry with ingredients that might complement and enhance the flavor.

Actually, the addition of apples and apple cider vinegar introduce yet another sweet and tart combination. So, by adding the grilled shrimp, we can counterbalance the apples and Cape gooseberries with bold flavors.

The fat (olive oil) that we use to cook the shrimp also refines the dish, and helps to meld it together.

You may want to try the Cape gooseberries the same way that you use other berries in your recipes. They will work with savory or sweet. I might suggest an apple and Cape gooseberry crisp or maybe Cape gooseberry muffins.

Some may want to mix them into a salad. They pair well with cheeses like feta. Lastly, for a unique finale, you want to peel back the husk and serve the fruit dipped in chocolate.

It seems to be a good year for the Cape gooseberry. Pick some up, peel back the husk, and prepare your own unique creation using this delicious, carefully packaged fruit.

Great Cooking,

Chef Floyd

Grilled Shrimp with Cape Gooseberry & Apple Relish

Yield: 4 servings

Ingredients

16 Shrimp (21-25ct or larger)

1/2 cup Cape gooseberries, removed from husk and cut in half

1 Granny Smith apple, small diced

1 tsp Pickled ginger, minced

3 tsp Apple cider vinegar

1 tsp Safflower oil

1 tsp Parsley, finely chopped

Salt and pepper to taste

Methods

Toss the Cape gooseberries, diced apple, pickled ginger, oil and vinegar together. Adjust season with salt and pepper

Heat grill to medium-high heat.

Toss shrimp with olive oil (or safflower oil), salt and pepper.

Grill the shrimp until grill marks on each side. Remove and arrange on plate.

Add the Cape gooseberry and apple relish