History
The Otaheite gooseberry (Phyllantus acidus Skeels) is native to Madagascar and would then spread in South East Asia. It is introduced to Jamaica in 1793 by settlers. Accordingly, it is spreading in the Lesser Antilles in the late 18th to early 19th century. It is named as Malay gooseberry, Tahitian gooseberry, country gooseberry, star gooseberry, starberry, West Indian gooseberry, surelle or surette (French Antilles), grosella (in Puerto Rico), jimbilin (in Jamaica), damsel (in St Vincent and the Grenadines and Grenada), karamay (in the Northern Philippines), layuan (in the Bicol region of the Philippines), bangkiling (in the Southern Philippines), cermai (in Indonesia and Malaysia), Goanbili (in Maldives).
Varieties
The number of varieties is unknown. The tree is called the gooseberry tree. It is an ornamental shrub from 2-9 meters high which has a bushy crown. Its branches end with slender green branches 15 to 30 cm long. These are alternate leaves arranged as a compound leaf. On bare branches and trunk dangling clusters of small pink flowers. They give birth to masses of green fruits with globular ribs becoming yellow when ripe.
Otaheite gooseberries are small fruits not more than 2.5 cm that grow in clusters. The fruit becomes yellowish beige or maturing before it is green. The edible and bitter flesh hides a small inedible core. Fruiting occurs from February to May.
Health benefits
Otaheite gooseberry is a febrifuge, a depurative, a diuretic and an antiscorbutic. Thus, it is to be used in case of fever or skin problems. Be careful, it cannot be consumed in patients with lithiasis.
Uses
The Otaheite gooseberry is eaten raw but is bitter. Its taste would approach some sorrel. In Martinique, it is often used to make a delicious jam. One can also make syrup (baked and iced sugar) to the punch.
In Asia, they are used to prepare aromatic sauces, pickles, vinegar and wine.
