Goldenberries are mildly citrusy and tart, with mellow sweetness and earthy undertones. Inside, crunchy tiny seeds that are barely noticeable tear through juicy flesh. Metallic notes also become present after eating one or two fruits. They are different, with a richer, more mellow flavor than most grapes and berries.
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Indians termed the fresh goldenberry Ras-bhari, which means full of juice, and they certainly are! They look like cherry tomatoes, in fact they belong to the same botanical family; Solanaceae, most commonly known as Nightshades. Just as cherry tomatoes, the goldenberry explodes in the mouth with the same juiciness, but sweet-sour rather than savory. When ripe, the fruit is plump and firm; early South African cookbooks refer to the goldenberry as excellent jam-making material. Its exotic flavor at first tart, then sweet, then bittersweet makes it easy to suggest that the goldenberry has not been popular in the Unites States because of its flavor profile—not as floral as a strawberry, nor as complex as a cherry—however goldenberries carry prestige and are of particular interest among European up-scale restaurants and bakeries. It is also popular in Europa to add goldenberries to green salads and fruit salads, sometimes combined with avocado. Also see; Why are there so many different names for Goldenberries?
Fresh goldenberries are hardly found in the United States, they are most available in their dry form. Dry goldenberries are sweet and tart at the same time, they have wrinkly and thick skin with a seedy, chewy interior; they make an excellent natural and healthy snack for everyone, even kids love their taste as it resembles Sour-Patches.
Fresh or dry, goldenberries make any trail mix much more sophisticated, and they are excellent
companions for cheese and wine.
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