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Cape gooseberries are globular fruits, averaging 1 to 2 centimeters in diameter, and are encased in a green to tan, the papery husk that forms a lantern shape. The skin of the fruit is initially waxy and slightly sticky when removed from the husk, giving way to a smooth and taut consistency. The skin also transitions from green to orange-yellow when ripe. Underneath the surface, the flesh is aqueous, soft, yellow-orange, and is filled with many small, crunchy, and edible, cream-colored seeds. Cape gooseberries have a sweet-tart flavor that is reminiscent of a cherry tomato.
Cape gooseberries are best suited for raw and cooked applications such as boiling and baking. 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. Cape gooseberries are popularly dipped in chocolate, fondant, icing, or pricked and rolled in sugar as a bite-sized dessert in England. The fruit has 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. They 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.
You can store it unwashed in the refrigerator for 5-7 days.