Cape gooseberry

What it is

The round berry measures 1.25–2 cm (½–¾ in) across. Its skin turns orange, and the juicy flesh holds many tiny yellowish seeds. It belongs to the nightshade family with tomatoes and potatoes.

The berry and its wrapper are quite different things: the ripe fruit is sweet and tangy, while the papery husk is bitter and not eaten. Eat the ripe berry; unripe fruits are poisonous.

Where it comes from

Cape gooseberry comes from the Andean highlands of South America. It reached South Africa in the early 1800s, then spread to Australia, the Philippines and Pacific islands.

South Africa grows it commercially today. China, India and Malaya grow it too, on a smaller scale.

How it's eaten where it grows

In Colombia, cape gooseberries are stewed with honey and served as dessert. In Britain, the husk makes a handy grip: pull it back and hold it while dipping the berry in icing. South Africa turns the fruit into jam and cans the whole berries.

For a home preserve, the berries simmer with sugar and the juice and zest of a lemon. Whole berries also go into fruit salads, and dipping them in chocolate makes a dessert with a sweet coating around the tart fruit.

How it's grown

Cape gooseberry is a perennial plant, able to keep growing from year to year. In Britain it is often started anew from seed each spring, much like a tomato. The plants grow in sheltered, sunny spots outdoors, or in greenhouses and conservatories.

When and where you'll find it

In British gardens, harvest usually runs from July to September, when the husks turn pale brown around orange fruit. In South India, the main crop usually runs from January to May.

In the US, goldenberries turn up in grocery produce sections, packed in clamshells. Fresh fruit travels best in its husk, which protects the berry; South African jam and canned berries are often exported.