It's almost the season of plenty and it certainly feels like it, between the mangoes, a second cropping of guavas and also the 'tahitian gooseberries' or 'seurettes' I'm busy, busy, busy making preserves. If you've never heard of Tahitian gooseberries, then you're missing out, when they're boiled up with sugar they make an awesome sticky treat that kids here love. The tree out back in our garden (Phyllanthus acidus) is just loaded with them this year, I've already harvested over 10kg, and there's a whole lot more left on there.
The coolest thing about them is that they turn from a greenish yellow to a magnificent ruby red, as you cook them up,
The syrup that they're cooked in is also good to keep, it's also awesome on cheescake, in yoghurt or on crepes. While they don't look much like goosberries, the flavor is definitely reminiscent, though I have to say I like these little fellas even better than the British equivalent.
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