As a New Englander, there’s a lot I love about spring: gradually longer days, temperatures that finally creep back into tolerable territory, and the triumphant return of farmers markets. One of the things I look forward to most? The reappearance of goldenberries, which are in season from May through September.
Also known as cape gooseberries or Peruvian ground cherries, goldenberries aren’t quite like any other berry I’ve ever tasted. The first time I tried them, I felt like a walking mind-blown emoji: The texture reminded me of a firm cherry tomato, but the flavor was so intense and complex I could barely describe it. My husband calls them nature’s Sour Patch Kids — and that feels fitting.
What’s So Great About Goldenberries?
Berries on the whole are known for being rich in antioxidants — and goldenberries are no exception. A serving of golden berries contains around 18% of your daily fiber needs and more than one-third of the recommended daily intake for vitamin C.
Truth be told, though, I would eat them even if their nutritional profile wasn’t so impressive. With the tropical, juicy sweetness of mango and pineapple but the tartness of citrus, goldenberries are the ultimate treat on a hot day.
What’s the Best Way to Enjoy Goldenberries?
Goldenberries provide such a bold punch of flavor, they’re a phenomenal snack as-is. That said, I often like to incorporate them into salads and grain bowls for some unexpected zing. One of my favorite combos includes arugula, basil, corn, feta, and goldenberries with honey-lime vinaigrette to amplify the brightness of the fruit. (When combined with fig and goat cheese, it’s also a revelation.)
On the sweeter side of things, the acidity in goldenberries helps to cut through richer dairy-based desserts like cheesecake and vanilla gelato. Sometimes, I chop them into quarters and toss them over plain Greek yogurt with a sprinkle of granola or slivered almonds.
Goldenberries also play well in cocktails — especially rum-based drinks like daiquiris and mai tais, or for a fun tropical take on a margarita, spritz, or pisco sour.
What spring fruit are you buying on repeat? Tell us about it in the comments below.
