Cape Gooseberry (Physalis peruviana L.) Nutritive Value
Lusike Wasilwa, Vincent Ochieng, Francis Wayua, Anthony Nyaga, Stephen Mwanzia, Fatuma Omari and Paul Omolo
Nutritive Value
Cape gooseberry is a nutrition-rich fruit packed with Vitamin A, B, C and iron thus a good source of ascorbic acid and carotenes. This is a super fruit containing carotenoid, alkaloids and flavonoids.
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Nutrients |
Quantity per 100g |
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1 |
Vitamin A |
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2 |
Vitamin B1 (Thiamine) |
0.11mg (10%) |
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3 |
Vitamin B2 (Riboflavin) |
0.04 mg (3%) |
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4 |
Vitamin B3 (Niacin) |
2.8 mg (28%) |
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5 |
Vitamin C |
11 mg (13%) |
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6 |
Calcium |
9 mg (%) |
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7 |
Iron |
1 mg (8%) |
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8 |
Phosphorus |
40 mg |
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9 |
Energy |
229 kJ (53 kcal) |
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10 |
Carbohydrates |
11.2 g |
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11 |
Fat |
0.7 g |
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12 |
Protein |
1.9 g |
Source: Wikipedia.org/Wiki/ Physalis peruviana
Utilization of Cape Gooseberry
Although cape gooseberry is mostly eaten fresh, the fruit has many value addition opportunities.
To enhance commercialization of fresh fruits, the calyx is removed and the berries packaged in punnets. The fruits can be used to process juice, wine, jam, jelly, cakes, cobblers’ pastries, fruit or vegetable salad, or sun-dried to make raisins.
The leaves of gooseberry are also utilized as medicinal teas. KALRO is currently promoting gooseberry crumb cake, cape gooseberry cake, gooseberry juice, gooseberry jam and gooseberry wine to promote utilization of this fruit in homes, restaurants, hotels and food processing industry (see recipes below). This fruit can also be eaten after dipping in white chocolate or as a pudding with custard.
Some recipes under the KALRO Brand “eat KALRO!!!” are as follows:
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Recipe |
Picture |
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I |
Cape Gooseberry Pound Cake Ingredients - 2 cups of cape gooseberry fruit - 3 cups of wheat flour - 1 ¼ cups of sugar - 1 cup of butter or margarine - 2 teaspoons of baking powder - 1 teaspoon of salt - 2 cups of cups of milk - 4 eggs - 2 teaspoon of vanilla - 1 cup of water Equipment - Mixer or whip - Large mixing bowl - Sieve - 10-inch baking pan Procedure - Simmer cape gooseberry fruit in ¼ cup of water and 3 tablespoons of sugar for 10 minutes and let it cool down - In a separate bowl, mix the dry ingredients (flour, salt, baking powder) - Mix butter/margarine and sugar until smooth - Add eggs one at a time, mixing well - Add vanilla and mix - Mix in one cup of milk - Add 1/3 of the dry ingredients to butter/margarine and milk mixture and mix well - Add the 2nd cup of milk and one cup of flour and mix well - Add ½ cup of water and the remaining flour and mix - Fold in the cape gooseberry sauce until well mixed - Grease the baking pan with margarine and pour cake ingredients in pan - Place the pan on the bottom shelf of a pre-heated oven and bake for 30 minutes - Move the cake to the top shelf and bake for another 30 minutes - Let it cool and then serve - Option – can decorate the cake with cream cheese frosting or butter icing with cape gooseberry fruit garnish to add character Consumption - Eat with tea or coffee as a snack or dessert
Recipe developed by Timina Wasilwa, Marjorie Otisa and Lusike Wasilwa |
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II |
Cape Gooseberry Cup or Queen Cakes Ingredients - 1½ cup of cape gooseberry fruit - 3 cups of wheat flour - 1 cup of sugar - 1 cup of butter or margarine - 2 teaspoons of baking powder - 1 teaspoon of salt - 1 ½ cups of milk - 4 eggs - 2 teaspoon of vanilla - ½ cup of water Equipment - Mixer or whip - Large mixing bowl - Sieve - Queen cake baking pans Procedure - Simmer cape gooseberry fruit in ¼ cup of water and 3 tablespoons of sugar for 10 minutes and let it cool down - In a separate bowl, mix the dry ingredients (flour, salt, baking powder) - Mix butter/margarine and sugar until smooth - Add eggs one at a time, mixing well - Add vanilla and mix - Mix in one cup of milk - Add 1/3 of the dry ingredients to butter/margarine and milk mixture and mix well - Add the 2nd cup of milk and one cup of flour and mix well - Add ½ cup of water and the remaining flour and mix - Fold in the cape gooseberry sauce until well mixed - Grease the baking pan with margarine and pour cake in pan - Cook in a pre-heated oven and cook it for 15 to 20 minutes - Let them cool and then serve - Option – can decorate the queen cakes with butter icing topped with cape gooseberry fruit garnish. Gooseberry sauce can also be added to the butter icing. Consumption - Eat with tea or coffee as a snack or dessert
Recipe developed by Timina Wasilwa and Lusike Wasilwa |
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II |
Cape Gooseberry Juice Ingredients - 1 kg of cape gooseberry fruit - 1 litre of water - Optional – sugar ¼ cup or honey to taste Equipment - Blender - Large colander sieve Procedure - Add 1 kg of fruit to 1 litre of water - Blend for 30 seconds to 1 minute until all fruit pieces are reduced and pulverized - Sieve to separate seeds from juice - Dissolve sugar in a little hot water to make syrup. - Add the sugar syrup or honey according to taste. - Consumption - Cool in refrigerator or add ice to cool down juice. Could add sodium benzoate for preservation and allow for long-term storage
Recipe developed by Lusike Wasilwa, Francis Wayua and Owen Indiya |
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III |
Cape Gooseberry Jam Ingredients - 2 kg of cape gooseberry fruit - ½ litre of water - ½ to 1 kg of sugar to your taste Equipment - Blender - Medium size pot Procedure - Add gooseberry fruit to water and pour into pot - Optional - Pulse the fruit and water mixture with blender for 3 seconds to coarsely breakup the fruit (this quickens the cooking process) - Add sugar according to taste - Cook on low heat while continuously stirring for 30 minutes - Let it cool slowly and then package in glass jars - Refrigerate for long-term storage - Or package using long-term storage procedures for jam in glass or plastic jars - Note: For this recipe, pectin (thickening agent) and preservative (sodium benzoate) are not added Consumption - Spread on bread with margarine and eat with tea or coffee as a snack or breakfast food - Use this jam on top of vanilla ice cream to add flavour and texture
Recipe developed by Lusike Wasilwa and Miriam Mutua |
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IV |
Cape Gooseberry Pancakes Ingredients - 1 cup of cape gooseberry sauce (separate recipe) - 2 cups of wheat flour - 2 teaspoons of baking powder - ½ teaspoon of salt - 1 cup of vanilla yoghurt’ - 1 cup of milk - 2 eggs - 2 teaspoons of vanilla - Canola oil to fry - Sugar to taste Equipment - Mixing bowls - Frying pan - Measuring cups and spoons Procedure - Mix yoghurt, milk, sugar, vanilla and eggs in a bowl until well mixed - In a separate bowl, mix the dry ingredients (flour, salt, baking powder) - Add the dry ingredients to the yoghurt, egg, and milk and mix well - Fold in the cape gooseberry sauce until well mixed - Put two tablespoons of canola oil onto a frying pan and heat it. - Pour a quarter cup (or one scoop) of pancake mixture and let it cook (on medium heat) till a light brown ring forms (about 1 ½ minutes) at the bottom then flip it over. Cook it for another 1 ½ minutes or until brown - Let it cool and then serve - Optional – can refrigerate the pancake mixture for up to 3 days Consumption - Eat the cape gooseberry with tea, coffee or juice for breakfast or a snack - Can add maple syrup of ice cream to serve it as a dessert
Recipe developed by Lusike Wasilwa |
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Cape Gooseberry Medicinal Tea Ingredients - Cape gooseberry leaves - Water - Optional – honey to taste Equipment - Blender - Large colander sieve Procedure - Add 1 kg of leaves to 10 cups of water - Boil slowly until half of the water has evaporated Consumption - Cool down and drink 2 glasses per day i.e. in the morning and evening for management and control of typhoid
Recipe developed by Stephen Mwanzia |
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Cape Gooseberry Sauce Ingredients - 3 cups of cape gooseberry fruit - ½ cup of sugar or more based on taste - 2 teaspoons of cinnamon - 1 teaspoon of nutmeg - 3 tablespoons of corn starch Equipment - Blender - Medium cooking pot Procedure - Add cape gooseberry fruit to blender ¼ cup of water and simmer at low heat - Optional - pulse fruit with blender for 3 seconds to coarsely breakup the fruit (this quickens the cooking process). If blender option is used, do not add water - Add sugar according to taste - Add spices – nutmeg and cinnamon - Mix corn starch with ¼ cup of water and stir into the fruit - Cook on low heat while continuously stirring for 20 minutes - Let it cool slowly and then package in glass or plastic jars - Refrigerate for long-term storage (up to 2 months) Consumption - Use this sauce as a topping of vanilla ice cream, gooseberry cake or pancake to build on flavour and texture
Recipe developed by Lusike Wasilwa |
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(Source of pictures: Lusike Wasilwa)
Cape Gooseberry Products Found in Kenyan Market
- Fresh fruit locally produced, imported and from eat KALRO!!!
- Jam locally produced, imported and from eat KALRO!!!
- Juice from eat KALRO!!!
- Baked goods from eat KALRO!!!
- Cape gooseberry sauce from eat KALRO!!!
- Cape gooseberry “medicine” – folk medicine
NOTE: eat KALRO!!! products are research products to promote commercialization and utilization of underutilized fruits.
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Health Benefits of Cape Gooseberry
Gooseberry is rich in antioxidants, iron, calcium, anthocyanins, flavonoids, and potassium, hence good for heart
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Medicinal Properties of Cape Gooseberry
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Origin |
Attributes |
Source |
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1 |
Fruit |
A good source of carotene and ascorbic acid |
Khare, 2004 |
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2 |
Fruit |
Folk medicine used for treating cancer, leukemia, hepatitis and rheumatism diseases in Taiwan |
Wu ShuJing et al., 2009
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3 |
Fruit |
Inhibits growth of lung cancer |
Yu Yen et al., 2010 |
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4 |
Fruit |
Has anti-bacterial and anti-inflammatory properties used in management of cancer, leukemia, hepatitis and other diseases Treatment of asthma, eye and nerve problems, throat affections |
Ramadan, 2011 |
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5 |
Fruit (juice) |
Regulates cholesterol levels and protects liver from oxidative |
Ramadan, 2011 |
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6 |
Leaves |
Inhibit gram positive and negative bacteria Used as a diuretic and antiasthmatic |
Jack and Kambuzi, 2011 |
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7 |
Leaves |
Elimination of intestinal parasites, amoebas as well as albumin from kidneys |
Sun Yat-Sen University, China |
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8 |
Leaves |
Management and control of typhoid |
Folk medicine - Kenya |
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9 |
Management of pests using 4 beta-hydroxywithanolide |
Is an insect antifeedant against Spodoptera littoralis |
Ascher et al., 1981; Caldero et al.,2012 |
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10 |
Management of fruit fly |
Has withanolides which has the potential to control fruit fly |
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More on Pests and Diseases of Gooseberry
References
| 1 | Anon. Gooseberry mildew. https://www.rhs.org.uk/advice/profile?PID=739 |
| 2 | Ascher KRS, Schmutterer H, Glotter E, Kirson I, 1981. Withanolides and related ergostane-type steroids as antifeedants for larvae of Epilachna varivestis (Coleoptera: Chrysomelidae). Phytoparasitica, 9(3):197-205 |
| 3 | Calderon, J.M., N. Ruiz, and L. Castellanos. (2012). Within and between plant variation of 4 beta-hydroxiwithanolide E in cape gooseberry (Physalis peruviana; Solanaceae) Biochemical Systematics and Ecology, 2012. 41: p. 21-25. |
| 4 | Khare CP. (2004). Encyclopedia of Indian Medicinal Plants. Springer-Verlag Heidelberg |
| 5 | Miyake N, Nagai H, Kato S, Matsusaki M, Ishikawa H, and Kageyama K (2015). Detection of damping-off of Cape gooseberry caused by Pythium aphanidermatum and its suppression with phosphonate. Journal of General Plant Pathology. Volume 81, Number 3, Page 192 |
| 6 | Morton, J. 1987. Cape Gooseberry. p. 430–434. In: Fruits of warm climates. Julia F. Morton, Miami, FL. |
| 7 | Prasad, I. D., Sengupta B. N., Singh R. K., and Singh S. P. (1985). Haryana Journal of Horticultural Science. 44(3-4):151-155 |
| Puente L, Pinto-Munoz C, Castro E, Cortes M. (2011). Physalis peruvianum Linnaeus, the multiple properties of a highly functional fruit: A review. Food Research International. 44:1733-1740 | |
| 9 | Ramadan M (2011). Bioactive phytochemicals nutritional value and functional properties of cape gooseberry (Physalis peruviana) An overview. Food Research International. 44: 7:1830-1836 |
| 10 | Tyagi S. and Sahay S. (2016). Cape Gooseberry (Physalis peruviana L.): A new cash crop in India. http://www.krishisewa.com/articles/production-technology/722-cape-gooseb... |
| 11 | Yu Yen C, Chih Chiu C, Rong Chang F, Fu Chen J, Ching Hwang, Cheng Hseu Y, Ling /Ching Chang Y, Chin Ko Y, Chang H, Wu Y. 4β-hydroxywithanoide E from Physalis peruviana (golden berry) inhibits growth of human lung cancer cells through DNA damage, apoptosis and G2/M arrest. BMC Cancer 2010; 10; 46: 1-8. |