Cape Gooseberry
Growing up, cape gooseberry—or rasbhari, as we call it—was always a favourite. It would make a brief appearance in Delhi every winter, making it even more special. Even today, spotting it on a fruit cart is a quiet reminder to pull out our sweaters. In the middle of Delhi’s grey, subdued winter, the bright yellow fruit is a burst of sunshine. I like to eat them fresh, tossed into a salad with lettuce, cucumbers, cherry tomatoes, and candied walnuts.
— Ishani Banerjee, Culinary Research and Outreach Coordinator, The Locavore
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What is it?
Cape gooseberries are small, vibrant yellow-hued fruits encased in a delicate, papery husk. They belong to the Solanaceae family, sharing a botanical lineage with tomatoes, eggplants, and peppers.
What other names does it have?
Botanical Name: Physalis peruviana, Physalis alkekengi.
Regional Names: Rasbhari, Tipari (Hindi), Tipariya (Marathi), Choti Tamatri (Punjabi), Gorikaya (Telugu), Mapanguli (Tamil)
When is it in season?
Where is it found?
Cape gooseberries thrive in well-drained soils with a pH of 5.5 to 7 and are relatively drought-tolerant, requiring moderate irrigation. Due to the ease of their cultivation across various microclimates in India, cape gooseberries are slowly becoming a popular cash crop. The fruit is abundant in local markets during winter and can be foraged too.
What is its history/cultural significance?
According to this 2023 paper, the cape gooseberries are considered to be native to South America, specifically the Andean regions of Chile and Peru. They were introduced to India by colonisers. The physalis alkekengi cultivar is thought to originate in Asia. Over time, the gooseberry plant has adapted remarkably well to India’s sub-tropical and temperate climates, thriving in regions with moderate rainfall and ample sunlight, and is often referred to as the “jam fruit of India.” While the origin of its Hindi name ‘tipari’ is unknown, the Hobson-Jobson—the dictionary of Indian-English under the British Raj—speculates that it is a Bengali term that means ‘inflated,’ referring to the covering of the fruit.
How can you use it?
In India, cape gooseberries are commonly eaten fresh as a snack or incorporated into chutneys and pickles. Their high pectin content make them citrusy and acidic, and hence an excellent choice for making jams, jellies, and preserves, while their bright colour and zesty taste enhance desserts and baked goods. As they are related to the tomatillo, they taste almost sweet and tomato-like.
What states can I find it in?
What parts of the plant are edible?
Fruit.
Is it nutritious?
In a report by ICAR, cape gooseberries were found to be nutrient-rich with a water content of 80-85%, making them a refreshing, low-calorie snack (80 kcals per 100 g). They contain protein, carbohydrates, and dietary fibre and are rich in essential fatty acids, particularly polyunsaturated fats, including linoleic acid. They also provide minerals like calcium, iron, magnesium, and phosphorus. Their vitamin C and vitamin A content contributes toward better immunity and eye health, along with small amounts of thiamine, riboflavin, and niacin.
How do you store it?
1. When refrigerated, cape gooseberries can be stored for 5 to 15 days, depending on their ripeness. If the husk is intact, they can be stored for two to three months.
2. Cape gooseberries can also be stored in an airtight container in the freezer for up to a year.
Recipes
A refreshing sour chutney made with Cape Gooseberries, in Sin-a-mon-tales.
A sweet and tangy jam made with Cape Gooseberries, in Easy Food Smith.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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