Goldenberry / Cape Gooseberry / Uchuva

mjbnj0001
mjbnj0001 Posts: 1,321 Member
in Recipes
On a lark this week, I picked up a pint of new-to-me "Golden Berries" (pictured), from South America. They have a pleasant, mild, yet tangy and refreshing taste. They remind me more of a cherry tomato in structure than a cherry or blueberry/etc., and I am a little perplexed as to what to do with them. I have scanned online for suggestions ( which range from salad toppers to smoothies to jam and salsas) ... so my question: "What interesting things do you do with these?" ... Thanks in advance.

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Replies

  • acpgee
    acpgee Posts: 8,238 Member
    mjbnj0001 wrote: »
    On a lark this week, I picked up a pint of new-to-me "Golden Berries" (pictured), from South America. They have a pleasant, mild, yet tangy and refreshing taste. They remind me more of a cherry tomato in structure than a cherry or blueberry/etc., and I am a little perplexed as to what to do with them. I have scanned online for suggestions ( which range from salad toppers to smoothies to jam and salsas) ... so my question: "What interesting things do you do with these?" ... Thanks in advance.
    My first is halved on top of salad mixed with slivers or crumbles of salty cheese such as a blue, feta, or parmesan. Second thought is as a topping for pavlova. I make mine lower calorie by filling with no fat yoghurt instead of whipped cream. If ajo blanco is in your repitoire i would use the gooseberries instead of grapes.
    Basically anywhere you would use a grape.
  • mjbnj0001
    mjbnj0001 Posts: 1,321 Member
    acpgee wrote: »
    mjbnj0001 wrote: »
    On a lark this week, I picked up a pint of new-to-me "Golden Berries" (pictured), from South America. They have a pleasant, mild, yet tangy and refreshing taste. They remind me more of a cherry tomato in structure than a cherry or blueberry/etc., and I am a little perplexed as to what to do with them. I have scanned online for suggestions ( which range from salad toppers to smoothies to jam and salsas) ... so my question: "What interesting things do you do with these?" ... Thanks in advance.
    My first is halved on top of salad mixed with slivers or crumbles of salty cheese such as a blue, feta, or parmesan. Second thought is as a topping for pavlova. I make mine lower calorie by filling with no fat yoghurt instead of whipped cream. If ajo blanco is in your repitoire i would use the gooseberries instead of grapes.
    Basically anywhere you would use a grape.
    thanks!
  • mjbnj0001
    mjbnj0001 Posts: 1,321 Member
    edited July 2024
    thanks!
  • acpgee
    acpgee Posts: 8,238 Member
    Like grapes, the gooseberries are going to have a better mouth feel when halved. Probably good substitute anywhere you would use a kiwi. So trifle comes to mind.
  • perryc05
    perryc05 Posts: 228 Member
    I love these and often make jam out of them. I have them growing in my garden. They self seed readily in the right climate and conditions.
  • mjbnj0001
    mjbnj0001 Posts: 1,321 Member
    Thanks for the ideas! While we were debating, they gooseberries became pop-into-your-mouth snacks, a few at a time. It didn't take long for us to pop them all. So, for next time, maybe something more ambitious ...

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