Recipe: Appetizing Cape Gooseberry Pops

Recipe: Appetizing Cape Gooseberry Pops Delicious, fresh and tasty.

Cape Gooseberry Pops. Similar to tomatillos, Cape gooseberries grow in a husk—a papery wrapper that loosely covers the fruit and is easily peeled back to reveal the little orange berry. They have a unique flavor: sweet, tart, tangy and tropical. Eaten raw, you pop 'em in your mouth the same way you would any bite-size fruit.

The Cape gooseberry is a rewarding and easy plant to grow.

While it's happiest in full sun, it doesn't mind semi-shade.

It does well in poor soil; too much high-nitrogen fertiliser will result in more leaves than fruit.

You can cook Cape Gooseberry Pops using 6 ingredients and 2 steps. Here is how you cook it.

Ingredients of Cape Gooseberry Pops

1. You need 7-8 of cape gooseberries.

2. Prepare 1 cup of biscuit crumbs.

3. You need 2 tbsp of maida + water + salt paste.

4. Prepare 2 tbsp of melted chocolate.

5. Prepare 2 tbsp of ghee.

6. You need 7-8 of pop sticks.

That said, it prefers well-drained soil and won't do well with muddy, wet feet.

The cape gooseberry, also known as the ground cherry, husk cherry, Aztec or Inca berry, or husk tomato, is a burst of sunshine, a late-blooming addition to the roster of sunset-hued produce making its way into our baskets this time of year.

Several species are commercially important as food crops, including the Cape gooseberry (or goldenberry), the husk tomato, and the tomatillo.

Many people enjoy their juicy pop of flavor as a snack or in salads, sauces and jams..

Cape Gooseberry Pops step by step

1. Insert 1 pop stick in each gooseberry. Dip the gooseberry in maida + water + salt paste, coat with biscuit crumbs, dip in melted chocolate, then coat with biscuit crumbs & again dip in maida + water + salt paste. Make all the gooseberries ready in a similar manner..

2. Melt ghee in a pan and deep fry the pops. Garnish and serve..

Peruvian groundcherry, poha berry, goldenberry, husk cherry and cape gooseberry.

The Cape Gooseberry cuttings rooted the quickest of all of them The process I used is pretty much the same as the one I use for lavender so please have a look at that post for more information.

The cuttings I took more recently were from my own Cape Gooseberry and some cane fruit that I got from friends.

For pop-overs and tarts, for filling patties and gelatin cups, and for timbales and soufflés, the rich, spongy gooseberry pulp, served plain or whipped with cream or white of egg and sugar, may be made to serve a delicious change in company desserts.

Plain tapioca pudding is greatly improved by stewing gooseberries with the tapioca.