Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Inventory, 12 ct : 1.67
This item was last sold on : 11/20/17
The Cape gooseberry grows on an erect, somewhat vining plant approximately one meter tall. It has purplish spreading branches and slightly velvety leaves, similar to those on a tomatillo. The Cape gooseberry is wrapped in a thin, straw-colored, parchment-like husk. Inside, the berries are an orange-yellow hue and have a smooth, almost waxy sheen. Their inner juicy pulp contains numerous very small yellowish seeds which are entirely edible and offer a crunchy texture. The flavor of the Cape gooseberries is very tart, and reminiscent of a cherry tomato crossed with pineapple, mango and Meyer lemon.
Cape gooseberries are available year-round, with peak season in the late summer and fall.
The Cape gooseberry is also commonly referred to as, Chinese Lantern, Goldenberry, Husk Cherry, Peruvian Ground Cherry, Poha and Poha Berry. Botanically classified as Physalis peruviana, it is of no relation to the common gooseberry which is in the same genus as the currant. Rather it is a relative of the tomato in the Solanaceae, or Nightshade family. Cape gooseberries, considered a niche crop, are far less popular in America as they are in other countries. Some common cultivars found at specialty farmers’ markets are Giallo Groso and Long Aston, which is said to produce superior fruit.
Cape gooseberries are high in vitamins A and C, thiamin, riboflavin, and niacin. The ripe fruits also have a concentration of beta-carotene, calcium, iron, phosphorus, potassium, bioflavonoids, protein, and fiber.
Cape gooseberries fall to the ground when they are ready for harvest, and may be further ripened off the plant if they are removed prematurely. They are appropriate for both sweet or savory applications. Discard the inedible outer husk, or partially peel it away, leaving it intact with the berry for a unique garnish. The fruits make an attractive sweet when dipped in chocolate or other glazes or pricked and rolled in sugar. Use them similarly to a tomatillo in a fresh green salsa. Slice them in half like a cherry tomato and pair them with burrata cheese, basil and a drizzle of balsamic vinegar. They may be treated like a stone fruit and baked in a tart, pie or upside down cake. The high pectin content makes the Cape gooseberry a good preserve and jam product that can be used as a dessert topping. The fruit also dries into tasty "raisins".
Cape gooseberries were so named sometime in the early 19th century, when they were heavily cultivated in the Cape of Good Hope.
Though the name is reminiscent of South Africa, The Cape gooseberry is originally from Brazil. By 1774 it made its way to England and later cultivated by early English settlers at the Cape of Good Hope. Soon after introduction to the Cape the plant was carried to Australia where it quickly spread into the wild. It later found a home in Hawaii in 1825 and the plant was soon naturalized on all the islands. Only in fairly recent times has the fruit received any attention in the continental U.S.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Cape Gooseberries. One is easiest, three is harder.
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