I love gooseberries and we use them for savory and sweet. They make a great vinaigrette and jam. I just couldn't get enough of them this year.

NAHA Pastry Chef Craig Harzewski hand-dips individual cape gooseberries in white chocolate to be served as minardises.

In addition to making striking garnishes with their papery husks pulled apart like a Japanese Lantern on the side of a glass, cape gooseberries add an exciting tartness to cocktails. Think under-ripe grapes with tiny edible seeds.
You can have great fun balancing their tartness with infused syrups such as Earl Grey, Vanilla and Mint Syrups but also with Maple. They are as easy to muddle as blueberries once their husk is removed.

Cape gooseberries taste like cotton candy. I have a feeling I will be using
them in the future with fried-foods. Let's skewer them and deep-fry them. It
could be a healthy(er) carnival snack.

Ground cherry and apple pie!

i like pickling cape gooseberries...but, i also think they would be great
covered in chocolate...nom nom nom.