You’ll have seen these pretty tropical fruits plonked randomly on a million unimaginative restaurant desserts, probably the cape gooseberry kind. The yellowish round fruit is about the size of a cherry tomato, protected by a papery skin that will have dried and withered by the time your pud hits the table. And in case you were wondering, you can eat them – but their hint of sourness makes them easier on the eye than the tongue.
Recipe including the physalis fruit
Orange cream cheese flans with chocolate