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Cherries, Ground (Aylmer, ON) - 1 Pint
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Cape gooseberries are globular fruits, averaging 1 to 2 centimeters in diameter, and are encased in a green to tan, papery husk that forms an inflated, lantern shape.
Cape gooseberries are an excellent source of vitamins A and C, antioxidants that boost the immune system, increase collagen production, and reduce inflammation. The fruits also contain phosphorus and calcium to build strong bones and teeth, potassium to balance fluid levels within the body, iron, riboflavin, and have been used in natural medicines for their anti-inflammatory properties.
Cape gooseberries are suited for raw and cooked preparations and shine when boiled or baked. The husks should be discarded before consumption as they have a bitter taste and are inedible, but they can be used as an ornamental decoration on baked goods and desserts. Cape gooseberries can be eaten fresh, out-of-hand as a sweet-tart snack, sliced and tossed into green and fruit salads, chopped into salsas, blended into smoothies, or made into a puree. The small fruits are also easily incorporated into cereals, oatmeal, and yogurt and can be sliced and served as a topping over ice cream. In England, Cape gooseberries are popularly dipped in chocolate, fondant, icing, or pricked and rolled in sugar as a bite-sized dessert. The fruit’s high pectin content also allows the berries to be cooked into preserves, compotes, and syrups for use in pies, crumbles, and tarts. In addition to sweet applications, Cape gooseberries are used similarly to tomatoes and can be cooked into gazpacho, mixed into rice and stuffing, baked into bread and muffins, or halved and served with burrata cheese, basil, and a drizzle of balsamic vinegar.
The berries can also be canned or dried for extended use. Cape gooseberries pair well with honey, spices such as cinnamon, cardamom, and pumpkin, red grapes, apricots, blueberries, strawberries, ginger, and nuts such as hazelnuts, walnuts, and pecans. The fresh fruits will keep for 1 to 2 weeks when stored in a cool and dark place.
Cape gooseberries are an excellent source of vitamins A and C, antioxidants that boost the immune system, increase collagen production, and reduce inflammation. The fruits also contain phosphorus and calcium to build strong bones and teeth, potassium to balance fluid levels within the body, iron, riboflavin, and have been used in natural medicines for their anti-inflammatory properties.
Cape gooseberries are suited for raw and cooked preparations and shine when boiled or baked. The husks should be discarded before consumption as they have a bitter taste and are inedible, but they can be used as an ornamental decoration on baked goods and desserts. Cape gooseberries can be eaten fresh, out-of-hand as a sweet-tart snack, sliced and tossed into green and fruit salads, chopped into salsas, blended into smoothies, or made into a puree. The small fruits are also easily incorporated into cereals, oatmeal, and yogurt and can be sliced and served as a topping over ice cream. In England, Cape gooseberries are popularly dipped in chocolate, fondant, icing, or pricked and rolled in sugar as a bite-sized dessert. The fruit’s high pectin content also allows the berries to be cooked into preserves, compotes, and syrups for use in pies, crumbles, and tarts. In addition to sweet applications, Cape gooseberries are used similarly to tomatoes and can be cooked into gazpacho, mixed into rice and stuffing, baked into bread and muffins, or halved and served with burrata cheese, basil, and a drizzle of balsamic vinegar.
The berries can also be canned or dried for extended use. Cape gooseberries pair well with honey, spices such as cinnamon, cardamom, and pumpkin, red grapes, apricots, blueberries, strawberries, ginger, and nuts such as hazelnuts, walnuts, and pecans. The fresh fruits will keep for 1 to 2 weeks when stored in a cool and dark place.
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