Thursday, September 13, 2012

Pic Today 9/13/12






GOOSEBERRIES
COME ALREADY WRAPPED

It's gooseberry season.
And if you haven't tried these tangy sweet "berries",
you're in for a treat.

The cape gooseberry is native to America,
but now a favorite in Colombia and Asia.
It looks like a small tomatillo,
and although in the tomato family,
gooseberries are sweet and consumed as fruit.

They're great in salads, and delicious
when mixed with kiwi and watermelon.
Here's an easy recipe for gooseberry jam
(if you can find these gems at your farmer's market):

Peel 4 cups of gooseberries (discard the husks);
heat in a sauce pan with 1/2 cup sugar,
3 tbsp. fresh lemon juice, and
the scraped inside seeds of 1 vanilla pod.
Simmer for 20 minutes.

Serve on toast . . .
over vanilla ice cream . . .
or with a dollop of crème fraiche.

Their tangy-sweet goodness is addictive!

4 comments:

  1. Superbes photos de ces physalis. Je savais que le fruit se mangeait pour l'avoir goûté une fois dans une succulente pâtisserie.
    En France, on appelle aussi cette plante
    " l'amour en cage ".
    Belle journée

    Amicalement

    Roger

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  2. I don't know if it's me who doesn't like gooseberries much or is it just gooseberries. Wondering! :P :P

    Lots of love,
    Bhags

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  3. Fascinating ... I love the currant jelly.
    Rick, the first picture is special ...

    Sweet Kisses.

    ReplyDelete