Cape Gooseberry

Cape Gooseberry (Physalis peruviana) peru, Colombia... 

Research to date indicates that forty chemical compounds make up the Cape gooseberry s flavor profile, and it has a good range of micronutrients, fatty acids, and carotenoids. Anti-inflammatory activity has been demonstrated in laboratory experiments on tumors, as has inhibition of experimental inflammation of the eye, similar in efficacy to a topical steroid. 

During an infestation by larvae of the Egyptian cotton leafworm Spodoptera littoralis (Boisd) in the summer of 1978, it was noticed that shrubs of Physalis peruviana L. (cape gooseberry) were not attacked, whereas other Physalis and Nicandra spp. suffered heavy damage. Asher and co-workers demonstrated that withanolide E (118) and 4(3-hydroxywithanolide E (119), isolated from P. peruviana, as well as several related steroids, had insect antifeedant properties. Further studies on other withanolides showed antifeedant effects and species-specific activity on three insects, S. littoralis (Boisd.) (Lepidoptera), the Mexican bean beetle, Epilachna varivestis Muls. (Coleoptera) and the red flour beetle, Tribolium castaneum (Herbst) [62]. 

Physalts peruviana (family Solanaceae) This is the Cape gooseberry, which originated in the Andes and is now cultivated in the subtropical highlands of India, East Africa and Australia. The fruits are rich in provitamin A. It tastes best when fully ripe. The fruits are sometimes eaten raw but are usually processed into jams and preserves. 

Majumder, K. and Mazumdar, B. C. (2001). Effects of auxin and gibberellin on pectic substances and their degrading enzymes in developing fruits of cape-gooseberry (Physalis peruviana L.). Journal of Horticultural Science and Biotechnology 76, 276-279. 

Fruit of a perennial shrub (of the family Solanaceae) that is native to the American tropics, and is closely related to the ground cherry and the strawberry tomato, and more distantly related to the common tomato Lycopersicon esculentum). It is called the Cape gooseberry because it had become an important fruit on the Cape of Good Hope by the end of the 18th century. 

The fruits are usually stewed or made into preserves. Raw Cape gooseberries are moderately high in calories (73 kcal per 100 g) and carbohydrates (20%). They are a good source of fiber, iron, vitamin A, and vitamin C. 

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