Cape gooseberry vinegar
R45.00 – R80.00
At the cooking school, we use the vinegar to:
- Drizzle over vanilla ice cream – adds a depth of fruitiness and delicious flavour, seriously refreshing.
- Deglaze cooking pans after sautéing lamb or liver. It gives a fruity depth to the caramelised flavours in the pan. Mix in a few spoons of cream for a quick, thick, luxurious sauce.
- Pour over ice then fill up with mineral water or lemonade.
- Beat into a salad dressing with olive oil, salt and black pepper, and use to dress spinach or mixed leaf and goat’s cheese salads.
The cape gooseberry, or Peruvian groundcherry, originates from Peru and is part of the nightshade family. The name refers to the calyx surrounding the fruit like a cape. Cape gooseberries are high in vitamins A and C, thiamin, riboflavin, and niacin. They also have a concentration of beta-carotene, calcium, iron, phosphorus, potassium, bioflavonoids, protein, and fibre.
At Wickedfood Earth Farm we grow cape gooseberries organically and harvest them at the peak of their ripeness. We then turn them into vinegar, by blending them with premium quality cider vinegar and sugar. We use no preservatives, artificial flavourants or colourants.