Native to Peru and Chile, today gooseberries grow in 34 out of 54 African countries.
Gooseberry fruit is covered in its own papery husk which is botanically called the calyx; the flavor is delicious bittersweet and pleasant with a unique tomato pineapple like blend. All parts of the plant, except the fruit, are poisonous. The fruit is usually eaten raw or cooked in pies, cakes, jellies, and jams. The fruit is rich in vitamin A, and vitamin C.
Gooseberries grow naturally in tropical regions around the world grown for its fruit to use in many recipes and medicinally as a diuretic, to treat infections and in abdominal disorders.
Traditional Gooseberry Jam
Gooseberry Jam is a classic recipe especially in Southern Africa. Gooseberries are high in pectin; making jams and jellies are easy to prepare with the bittersweet fruit.
2 pounds Cape Gooseberries
5 cups sugar
1/4 cup water
Add all ingredients together, bring to a boil over medium-high heat, reduce heat to medium and cook, uncovered, stirring frequently 10-12 minutes. Remove from the heat. Ladle the hot jam into processed jars.