Cape Gooseberry and Corn Salad
Imagine a pretty little berry like fruit covered in its shell which looks like a cape. As a child I used to be fascinated with them. I didn't know they were called Cape gooseberry at that time and we used to call it Rasbhari. But playing with it's dress used to be our favorite time pass ever. We would get a bunch of rashbhari's each and then try and dress them up by playing with the covering. We even used to make whole families out of it, the biggest one would be the dad, the prettiest cape would be the mum and tiny ones the kids. Childhood days are so much fun.
I remember the winter afternoon on the terrace where these would be eaten with salt & chilli or a little chaat masala. Dad would bring full boxes of these but still it would last only a day or so.
But growing up we ate these only as fruits, raw. I don't think mum ever tried to experiment with them in the kitchen atleast not that I remember. And somewhere along the way we grew up, the free time on the terrace reduced and so did the eating rasbhari's. And then I rediscovered them a couple of years ago with my growing interest in food and ingredients. I started seeing everything with a new angle. On what I can do with ingredients I buy, the traditional as well as the modern recipes I can recreate in my kitchen. My intense love for Cape gooseberry or Physalis began at this stage.
The fact that it is so versatile and blends itself so well to desserts, jams, sauces, salads and so much more. I made a sauce with it to be eaten with fish last year which the child has been asking me to make again. I also make a vinaigrette (recipe coming soon) with it which is a delight in salad dressings. I am also trying an Indian recipe with it soon and hopefully it will be good enough to be shared here.
And while I do all this, the favorite way to eat this apart from popping into mouth is in salads. So here starting my Physalis series with a simple and bowl of salad which is also a well rounded meal considering it also gets its carbs from the corn.
For the dressing
- Clean and cut cape gooseberry into halves, if you prefer smaller pieces you can cut in quarters as well
- Peel, deseed and chop cucumber into small pieces
- In a heavy bottom pan, roast the corn kernels till they brown. Keep aside for cooling
- In am empty jam bottle, mix together all dressing ingredients and shake well till mixed
- Mix all the salad ingredients and gently stir in the dressing. Serve for an appetiser or a light meal
And here is another dish that can be made using cape gooseberries aka Physalis