There are some edibles that are at their most delicious when eaten straight from the bush, like crunchy, green peas, sun-warmed strawberries and juicy gooseberries, that burst with flavour, sweet and tart at the same time.
Cape Gooseberries (Physalis peruviana) have traditionally resided in the veggie garden, but in today’s mix and match garden they are perfect for patio pots or as flowering shrubs in a sunny bed.
For a long time, I thought Cape gooseberries were indigenous to the Western Cape. But it turns out the name comes from the green casing that encloses the fruit. This turns brown and papery once the fruit is ripe. Finding the ripe fruit is like finding little hidden treasures, making it great fun for the kids to hunt and feast on them.
You couldn’t find a healthier snack. Cape gooseberries are low in calories but high in vitamin C, and also contain vitamin A, antioxidants, various B vitamins, and minerals. In fact, Cape gooseberries have more Vitamin C than lemons do.
Growing from seed
Kirchhoffs Cape Gooseberry is an heirloom variety that grows easily from seed. Use a seed tray filled with moist seedling mix and sow at the depth recommended on the seed packet. Cover with seedling mix or vermiculite, press down lightly and keep moist during germination which can take seven to 14 days.
A week after germination water with Margaret Roberts Organic Supercharger which contains both macro and micronutrients for early root and shoot development.
Once seedlings are about 10cm tall, transplant into pots or into the garden. As one or two bushes are all that a family needs why not pot up the rest as edible gifts for friends.
To grow
The three most important requirements are space, sun and soil that drains well.
A gooseberry bush grows into a large bushy shrub, at least 1m high and wide, and ideally plants should be spaced 1.5 to 2m apart.
They do best in full sun but can take partial shade and will happily grow in ordinary garden soil as long as it drains well. If the soil is heavy rather grow the gooseberry in a large pot.
Before transplanting, dig a 30cm deep hole, loosening the soil at the bottom of the hole. Mix the soil with compost and return to the hole. Water in the transplanted seedling with a liquid fertiliser.
Water regularly during the growing season but be careful of over watering as they prefer being on the dry side.
Towards the end of the season reduce watering to encourage the fruit to develop. Avoid nitrogen rich fertiliser as this encourages leafy growth at the expense of flowers and fruit. If necessary, give one application of Vigorosa fertiliser half-way through the season.
To harvest
Gooseberries bear fruit four to five months after planting. When ripe the casing around the fruit becomes brown and papery. it is possible to peek carefully into the covering, although the plumpness of the fruit is also an indicator.
After fruiting cut back the bush to about 20cm above ground level, mulch with compost and water well. This encourages new, bushy growth.
In warm, frost free or sheltered gardens a gooseberry plant can yield fruit for two to three years before it needs replacing. In some cases, the plant will die down but shoot up in spring. It is only in very cold areas that gooseberries should be grown as annuals.
Eating gooseberries
Fresh is always best and the fruit is delicious eaten with full cream yoghurt, ice cream or heavy cream and even dipped into melted chocolate.
The fresh fruit, or lightly cooked and slightly sweetened, makes a great topping for a lemony fridge cheesecake. Just substitute gooseberries for a recipe that uses other berries like blueberries, strawberries etc. It also works well as a fruit crumble or as a filling for a fruit pie.
The tartness of the fruit makes it suitable for jams and chutneys and in some countries it is used in savoury dishes. In Hawaii, for instance, Cape gooseberries are combined with couscous and coriander and served with fish.
Article supplied by Alice Coetzee.