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.

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.

Ingredients

2 pounds Cape Gooseberries

5 cups sugar

1/4 cup water

Directions

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.

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Meet the Author.

Being African in America I have grown up learning about different ethnic cultures. My mother is a historian of African culture and history and her influence expanded my activities to several best-selling cookbooks, magazine columns, self-branded products, and a popular African culture and food blog.