Identifying Cape Gooseberry (Physalis peruviana)

Take great care when identifying wild plants and fungi, this blog is not a resource to be taken by itself and further resources will be linked. Consult other sources and double check. While foraging is an extremely rewarding and useful skill, numerous common plants and fungi can make you sick or kill you. Be absolutely sure of what you’re eating and, when gathering, ensure you leave enough not only to ensure the survival and growth of the species but also enough for others to enjoy, from the human and more-than-human communities. Also cultivate an awareness of contamination and pollution – wastewater runoff, spraying, exhaust fumes – as this should affect your decision to harvest.

The Plant

Physalis peruviana is an shrub sized plant in the Solanaceae family and is native to Peru and Chile. They grow as annuals in temperate climates but are perennials in more tropical regions. The genus name Physalis comes from the Greek word for “bladder/wind instrument” referring to the calyx (husk) which surrounds the fruit. Peruviana is referring to the plants native home in Peru. The common English name of cape gooseberry comes from planting of Physalis peruviana by early settlers of Cape Good Hope in South Africa. Despite the common name, cape gooseberries are not actually related to true gooseberries in the genus Ribes.

Description

Cape gooseberries occur in Aotearoa sometimes as an annual plant and sometimes as a perennial depending on the region. The 80cm tall bush produces many soft, slightly furry branches which often have nodes along the them and are a green to purplish colour. They have medium sized velvety leaves which are heart shaped (rounded at the base where the leaf attaches to the stem and pointed at the tip) and they also acquire darker veins when maturing. The dull yellow flowers are bell shaped and droop downwards and have 5 purple/brown spots corresponding with the five gentle tips of the petals. Once the flower falls the calyx or shell expands to a green purple veined husk which houses the green immature fruit. As the fruit ripens into a round orange berry full of many small seeds the calyx becomes it’s distinct brown papery skeletal husk. Cape gooseberry flowers are hermaphrodite (the flowers contain both male and female parts). They are self pollinated through wind or gentle shaking and will grow from seed.

Ecology

I have come across Physalis peruviana growing wild along the coastline in the Pōneke (Wellington) region in Aotearoa New Zealand and I believe they can be found in a lot of the North Island where the weather is a little more temperate and have less frosts than the South. We grow our cape gooseberries intentionally in our garden in the Wairarapa where they have survived for two years now as a perennial. They grow well in full sun or partial shade but cannot tolerate snow or frosts well. They flower a lot of the year (primarily in spring) but the ripe fruit is most abundant in autumn.

Nutritional & Medicinal Information

Cape gooseberries are high in antioxidants and anti-inflammatory properties which may boost your immune system, protecting you from colds, infections, and oxidative damage to cells.

They are also high in beta-carotene which can improve eye sight and are high in vitamin K which helps keep bones and cartilage healthy.

Possible Lookalikes

Tomatillo (Physalis ixocarpa) looks a lot like cape goosberry. Tomatillo fruit do not grow wild in Aotearoa and ripen to a green, yellow-green, or purple colour and their leaves are smaller, not heart shaped, and much less velvety. Tomatillo are edible.

Interesting Facts

Unripe (green) cape gooseberries, their stems, and their leaves are poisonous and should not be consumed by humans or animals.

Storage & Cooking

Harvest cape gooseberries when the husks are brown and have either fallen on the ground or come off the branch with a gentle tug. The fruit should be completely orange and soft like a cherry tomato. Remove the husks and gently wash. Store in a container in the fridge or in a cool dark place for 1-2 weeks.

Cape gooseberries make great preserves as jams, chutneys, or sauces and are deliciously sweet dried. The flavour is that of a cherry tomato meets pineapple or mango. This tart but slightly sweet fruit works well in sweet and savoury dishes such as icecreams, cheesecakes, puddings, salads, and salsa. Many people enjoy them dried or fresh dipped in chocolate!

Enjoy my fellow foragers!

Further Reading

iNaturalist

Healthline

Britannica

New Zealand Plant Conservation Network

Specialty Produce