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cape gooseberry

 

Synonyme: Andenbeere, Goldbeere, Ananaskirsche, Inkapflaume

botanisch: Physalis peruviana

englisch: cape gooseberry / physalis


Kapstachelbeere

 

The Cape gooseberry originated in the Andes, and it is still grown there today. At the beginning of the 19th century it was cultivated at the Cape of Good Hope, and the name presumably comes from there. Only small amounts of this fruit are grown in Europe. In addition to France and Great Britain, it is cultivated successfully in Germany only in wine-growing regions or in greenhouses.

 

Availability

Cape gooseberries are available the entire year.

 

Appearance, taste, characteristics

Although it might be assumed, there is no botanical relationship between our gooseberry and the Cape gooseberry. The latter is, like the tomato, for instance, a member of the nightshade family.

 

What is special about the Cape gooseberry is its lantern-like encasement that serves to protect the actual fruit. When the fruit is ripe, the shell is like parchment, light brown and dry as paper. The fruit itself is spherical, 1-3 cm large and orange. Its juicy pulp contains many small edible seeds.

 

Cape gooseberries have a sour-fruity flavour. They taste somewhat like gooseberries and remotely like pineapple, which gives them the nickname 'pineapple cherry'.

 

Ingredients

The Cape gooseberry supplies beta-carotene, a precursor of vitamin A.

 

100 g contain:

 

Cape gooseberry, fresh

Energy (kcal)

76

Water (g)

81

Protein (g)

2

Fat (g)

1

Carbohydrates (g)

13

Fibre (g)

1

Vitamin C (mg)

28

Vitamin A (RE) (µg)

150

Carotene (mg)

1

Folic acid (µg)

8

Potassium (mg)

170

Sodium (mg)

5

Calcium (mg)

12

Magnesium (mg)

8

Iron (mg)

1.3

 

Quality criteria, optimal storage conditions

Examine the appearance of the fruit carefully before you buy it. Since they are always sold with the calyx shell they can easily get mouldy. When stored cool and dry the fruits can be kept for several days. You should check from time to time, however, whether the fruits are still flawless and not mouldy.

 

Form of consumption, use, processing, practical tips for preparation

Cape gooseberries are excellent as a between-meal snack.

 

Prior to eating, you must remove the shell and wash the frequently sticky fruits.

 

In addition to being eaten fresh, they are quite suitable for decorating cocktails and desserts. For this purpose, the husks are bent up in the shape of a star and the Cape gooseberries are stuck on the edge of the glass or laid on the dessert.

 

You can also dip the fruits in melted chocolate and give them a sweet note.

 

When adding them to fruit salads it is recommended that the fruits be cut in half or first pricked, so that their aroma can mix with that of the other fruits.

 

Try using Cape gooseberries to top a cake, or - if you have an ice cream maker - to make ice cream.

 

Cape gooseberries can also be frozen or dried with no problem.

 

 

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