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CAPE GOOSEBERRY

DAYS TO SPROUT

DAYS TO
SPROUT

10-28 DAYS

MATURES IN

MATURES
IN

7-12 WEEKS

TASTE IT FOR

TASTE IT
FOR

3-5 MONTHS

Care & Harvest

Cape Gooseberries’ branches and stems can grow large and bushy. We recommend regular pruning, so the plant has a healthy amount of airflow. Gooseberries need help with pollination. Once the plant produces flowers, gently shake the plant by hand replicating the effects of wind or gently disturb the inside of the blossom with your finger, or a small brush. The fruit will form inside a husk. When the husk dries and loses its color, the berry is usually ripe. You can wait for the fruit to fall, or you can lightly shake the branches to make them fall. Check whether the fruit is entirely yellow. Allow any green/unripe fruit to continue to ripen in a windowsill. Unripe fruits are poisonous – DO NOT EAT any green fruit. Wait until the fruit has completely turned yellowish-orange before eating. We suggest checking the roots monthly and trimming any that are brown or extending past the yPod. Cape Gooseberries should be thinned to one plant per yCube.

Quick Facts

Cape Gooseberry (Physalis peruviana L.) is a plant native to the Andean region and belongs to the family Solanaceae. Cape Gooseberries have branches with heart-shaped leaves and lovely bell-shaped flowers. The fruit it produces is covered by a husk, starting green then turn into a glossy yellowish-orange when ripe. The berry can often be slightly sticky to the touch.

 

Please note that unripened green fruit, as well as leaves, are poisonous to humans, cats, and dogs.

Cape Gooseberries are especially rich in immune-supporting vitamin C, B-complex vitamins, and provitamin A. They are also a great source of potassium and contain minerals calcium, magnesium, phosphorus, and micronutrients zinc and iron. The golden-orange color of Cape Gooseberries is given by carotenoids β-carotene and β-cryptoxanthin, which serve as potent antioxidants and a valuable source of provitamin A.

 

Notably, members of the Physalis genus contain withanolides, a group of steroidal lactones that are being studied for anticancer and antitumor activity.

 

The typical Physalis fruit texture is similar to a firm tomato and has a mild, refreshing acidity. The flavor of the Cape Gooseberry (P. peruviana) is a unique tomato/pineapple-like blend. Its uses are similar to the common tomato, or fruits with a refreshing taste.

Once extracted from its husk, it may be eaten raw or used in salads, desserts, as a flavoring, and in jams and jellies. They can also be dried and eaten much like figs, apricots or grapes.

Harvest to Plate Recipe

maple gooseberry vinaigrette

Photo / Recipe Source: It’s Okay to Eat the Cupcake

INGREDIENTS

  • 1 basket Cape Gooseberries, capes and stems removed, washed and dried
  • Apple Cider Vinegar, approximately ½ cup
  • 2 Tbsp. brown sugar
  • ¼ cup Maple Agave Nectar
  • ½ cup Extra Virgin Olive Oil
  • ¼ tsp. each Kosher salt and pepper; add more to taste, if desired

INSTRUCTIONS

  1. Place the Cape Gooseberries in a blender and puree. Pour into a measuring cup and add enough Apple Cider Vinegar to make ¾ cup. Pour back into the blender and add the brown sugar, Maple Agave Nectar, salt and pepper. Blend at high speed and, with the blender running, slowly pour in the extra virgin olive oil and blend until smooth and emulsified. Taste the dressing and add more salt and/or pepper to your taste. Store in the refrigerator.
  2. Serve on salad – shaved Brussels Sprouts, dried cranberries, Swiss/Gruyere/Cheddar cheese, apples or pears, nuts/spiced nuts.