History
The Otaheite gooseberry, whose scientific name is Phyllanthus acidus Skeels, is believed to have originated from Madagascar before spreading throughout Southeast Asia. It was introduced to Jamaica in 1793 by colonists. From there, it spread through the Lesser Antilles from the late 18th to early 19th century. It is also known as surelle, surette, girimbelle, Tahiti gooseberry, Indian gooseberry, or West Indian gooseberry.
Varieties
The number of varieties is unknown. The tree is called the girimbellier. It is an ornamental shrub measuring between 2 and 9 meters tall, with a bushy crown. Its branches end in slender green twigs 15 to 30 cm long. These bear alternate leaves arranged like a compound leaf. Clusters of small pink flowers hang from the bare branches and trunk. They give rise to masses of globular, ribbed green fruits that turn yellow when ripe.
Otaheite gooseberries are small fruits no larger than 2.5 cm, growing in clusters. The fruit becomes beige or yellowish when mature, whereas it is green beforehand. The edible but sour flesh surrounds a small inedible pit. Fruiting occurs from February to May.
Medicinal properties
The Otaheite gooseberry is a febrifuge, depurative, diuretic, and antiscorbutic. It is therefore used in cases of fever or skin problems. However, it should not be consumed by individuals suffering from kidney stones.
Uses
The Otaheite gooseberry can be eaten raw, though it is sour. Its taste is somewhat reminiscent of sorrel. In Martinique, it is often used to make a delicious jam. It can also be cooked and then candied in sugar to make a syrup used in punch.
In Asia, the fruits are used to prepare aromatic sauces, pickles, vinegar, and wine.
