The Cape Gooseberry originated in South America but was very popular in South Africa and got its name from having been grown around the Cape of Good Hope area,high yielding producer. They are golden orange in color with a tan husk. The flavor is tart and citrus-like. Sow indoors and transplant after the last frost. Perennial, but grown as an annual in most of the USA.Stores for several months while in husk. It can be eaten raw, dried, preserved, and stewed. Also used in salads, pies, cakes, sauces, jams, and jellies.

Sowing

Direct sowing seeds ¼ inch 1 inch apart in the soil. Keep the temperature at 65-70 degrees F(14-18 degrees C) until germination.As well as providing adequate light in a sunny window or under a grow light, keep the soil moist but not overwater.When the second set of leaves emerges, transplant the seedling into individual pots. Bury the stems up to the lowest set of leaves to grow strongly rooted plants.When the soil temperature reaches at least 70 degrees F(18 degrees C),plant the seedling in full sun and very rich soil.

Planting

Tomatillos grow best in hot sun and well-drained, somewhat rich soil. If temperature below 55 degrees F can damage production,protect the plants if temperatures drop.A thick layer of mulch helps conserve moisture and control weeds. Water the plants once a week, but avoid getting the leaves wet.The Cape Gooseberry will do well in containers or pots.

Harvesting

90-120 Days to Full Maturity.Gather the tomatillo as soon as the fruit fills out the husk, but before the husk splits open. The annual Crop but not Intended to Over-winter.