Ceylon gooseberry (ketembilla)

Dovyalis abyssinica, D. hebecarpa

fruit

Small, very sour dark-purple velvety berries, cooked into jam, jelly or syrup; Ethiopian koshum is eaten raw.

Origin

Sri Lanka and southern India; Ethiopia for koshum

Season (United States)

all year round

Preparation

Too sour to eat as they are, the berries are simmered with sugar into jam or jelly, sieved to remove the seeds.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

Its thorny branches make an impenetrable hedge around gardens.