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Experiment: Chocolate Dripped Cape Gooseberry

Well…. A very short post today. When I introduced the South America Fruit Physalis (also known as Cape Gooseberry), I rather hoped to use some to make a salsa, possibly to have with smoked salmon. Unfortunately, there were only about 15 or 16 in the little basket I bought and that really wasn’t enough to make it worthwhile. I did, however, come across a suggestion that they be dipped in chocolate and thus I came up with the presentation you see above.

I used some of that Hershey’s Chocolate Shell Topping you put on ice cream and I put the fruit into the freezer for about 5 or 10 minutes so that the chocolate would harden on contact. Afterwards, I added a little dab of raspberry jam, sprinkled on some sugar, and then garnished each with a little sliver of mint leaf. I was planning to make some mint tea but I put the mint in ‘fridge and forgot about it so most of the leaves had turned brown (I really must stop doing that!). Luckily, though, I managed to salvage a few to slide underneath the treats as a further bit of decoration.

Anyway, I quite enjoyed them and my wife really liked them a lot. The chocolate did indeed go nicely with the fruit, so it turned out to be a very good suggestion. I hope you like the look of them and try them yourself…

16 Comments Post a comment
  1. I am not sure if I can find these here but I love the idea of pairing them with chocolate, the color and I am sure the taste sounds really interesting

    May 22, 2012
  2. I’ve never heard of this fruit before. But anything drizzled with chocolate sounds good to me!

    May 22, 2012
  3. feochadan #

    From “The Wife” – these were AWESOME!!!!!

    May 22, 2012
  4. I’m rather glad that you didn’t have enough of these berries to make a salsa or to cook with your smoked salmon as I’m loving the look of these little fruit appetizers so much more.

    May 22, 2012
    • Thank you …. I bet strawberries would be lovely too!

      May 22, 2012
  5. What a lovely treat. For your herbs to last longer, try wetting a clean dish cloth until damp, wring out and wrap your fresh herbs in it. Make sure that the cloth is always damp. I can get mine to last for more than a week. Pick out the icky rotting ones to prevent it from spreading.

    May 22, 2012
  6. That’s a good idea… I don’t usually need to keep them much more than a week or two in the amounts I buy. The mint actually turned in about 5 days, I think it was.

    May 22, 2012
  7. These are gorgeous and I have never heard of them before. Thank goodness for you and google:]

    May 26, 2012
  8. Adorable!

    May 29, 2012
  9. I/m growing these this year. We call them “ground cherries” and they grow in little “packages” like tomatillos but they taste sweet. Mmmmm… chocolate!

    May 29, 2012
  10. Sha #

    Hi there, thanks for dropping my blog! Your blog is pretty extensive! Love anything that pairs with chocolate! Looks real delish! Unfortunately where i’m from i’m too sure whether this fruit is available in the supermarket or wet markets. Neverthless its a great sweet treat!

    June 1, 2012
  11. They managed to make it by air-freight all the way to Arctic Canada so don’t give up hope 🙂

    June 1, 2012
  12. These look like a delicious little refreshing dessert. Great idea, and very pretty and unusual! Thanks for sharing.

    June 16, 2012
  13. Hi John,
    This answers a lot of questions for me, I have often wondered about Cape Gooseberries, ground cherries they all are members of the Physallis family. I remember gathering ground cherries for pies, and seeing the orange lanterns in grandma’s garden. This is a great way to use them also. Love your recipes and blog.
    Thanks so much for visiting my blog and “liking” and commenting on mine as well on the Edible Flowers post.

    June 17, 2012

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