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| True Gooseberry(Ribes uva-crispa) |
There is so much great fruit at this time of the year when everything is ripening at once. It's hard to choose from so much of the wonderful abundance we are blessed with here in Northern California. One of my favorite summer fruits is gooseberry which is about as rare here as it is everywhere in the U
S. True gooseberries are native to Europe, Africa, and Asia. Cultivation began in Europe in the early 1700's. Gooseberry clubs in the north of England became popular pastimes for members competing to grow the best fruit. Picture a group of old ladies sitting around with their tea politely arguing who grew the best crop! They were also a popular fruit in the Northeast but have fallen out of favor over the years. Although one can still find some good gooseberry pie in Vermont if you look hard enough. A big reason for this was the government ban placed on gooseberries and all Ribes plants, which includes the currants, in the 30's. This was based on the belief that they were helping spread white pine blister rust, affecting a very booming logging industry at the time. The ban was lifted in 1966 and now there are many varieties that are resistant to the rust. Gooseberries are very high in Vitamin C, with a pleasing tart-sweet flavor that is great for jams, tarts and puddings.
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| Cape Gooseberry(Physalis peruviana) |
The Cape Gooseberry is actually a completely different species. Physalis is closely related to tomatillo and distantly related to the nightshades including tomato, eggplant and potato. It is covered by a husk that will help it keep for a month after it is picked. While it is sometimes called ground cherry the plants are different in that they grow taller and wider similar to tomatoes and not close to the ground. They are native to the high altitudes of tropical Peru and Colombia where they can be found in the wild. They are also known in China as Chinese lantern fruit. I particularly like Cape Gooseberry because of its sweet, slightly tart flavor that lends itself well to raw eating. It also makes excellent jam and curd. I've even seen a version of Tarte Tatin with gooseberry. It is easier to grow than the standard tomato plant and will survive as a perennial in mild winter climates. I found a couple of plants through a small neighborhood seedling operation and they have produced prolifically.
