Sri Lankan Gooseberry (Ceylon Gooseberry)

 Scientific name: Dovyalis hebecarpa

Local names: Often called “Ceylon gooseberry” in English, sometimes “Ketembilla” in Sri Lanka.

Shape & Appearance

• Size: Small, usually 2–3 cm in diameter.
• Shape: Round or slightly oval.
• Skin: Thin but slightly rough; turns purple to dark violet when fully ripe.
• Inside: Juicy flesh that’s purple and contains small seeds.

Taste

• Unripe fruit: Sour, tart, and slightly astringent (makes your mouth pucker).
• Ripe fruit: Sweet-sour, tangy, and slightly grape-like but with more acidity.
• Often eaten fresh with sugar and salt, or made into jams, jellies, and juices.

Nutritional Value

• Rich in Vitamin C, antioxidants, and fiber.
• Low in calories but high in immune-boosting nutrients.

Uses in Sri Lanka

• Fresh snack: Often sprinkled with salt, chili, and sugar.
• Preserves: Jam, jelly, and chutney.
• Juice: A refreshing drink with a sweet-tangy kick.