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The botanical name for the Cape Gooseberry is Physalis peruviana, a plant species of the genus Physalis in the nightshade family Solanaceae. The berry originated in Peru and was brought to South Africa in the early nineteenth century. 

The plant and its fruit are commonly called Cape gooseberry, goldenberry, and physalis, among other regional names. The history of Gooseberry cultivation in South America can be traced back to Inca Indians. 

It has been cultivated in South Africa in the Cape of Good Hope since at least the start of the 19th century.

Culinary uses of the Gooseberry

The tart, sweet cape gooseberry is most often made into fruit-based sauces, pies, puddings, chutneys, jams, and ice cream, or eaten fresh in salads and fruit salads. 

Because of the fruit's decorative appearance in its showy husk, it is popular in restaurants as an exotic garnish for desserts. 

To enhance its food uses, hot air drying improved qualities of dietary fiber content, texture, and appearance. 

Nutritional value of the Cape Gooseberry

A 100 g serving of Cape gooseberries is low in energy (53 kcal) and contains moderate levels of vitamin C, thiamin, and niacin.