Cape Gooseberry and Corn Salad 

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.

Cape Gooseberry and Corn Salad

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.

Cape Gooseberry and Corn Salad

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.

Cape Gooseberry and Corn Salad

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.

Cape Gooseberry and Corn Salad
Cape Gooseberry and Corn SaladImagine 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 wou...

Summary

Rate it!0050
  • Yield2 helpings 2 helping
  • Cooking Time20 minutesPT0H20M
  • Preparation Time5 minutesPT0H5M
  • Total Time25 minutesPT0H25M

Ingredients

Cape gooseberry
1 cup
Cucumber
1
Corn kernel
1/2 cup
Salt
to taste
Coriander leaves
handful
Sesame seeds
1 tsp
For the dressing
Olive oil
1/4 cup
Salt
to taste
Apple cider vinegar
1 tsp
Chilli flakes
1/2 tsp
Dried garlic
1/2 tsp

Steps

  1. Clean and cut cape gooseberry into halves, if you prefer smaller pieces you can cut in quarters as well
  2. Peel, deseed and chop cucumber into small pieces
  3. In a heavy bottom pan, roast the corn kernels till they brown. Keep aside for cooling
  4. In am empty jam bottle, mix together all dressing ingredients and shake well till mixed
  5. 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

Similar Posts