Cape gooseberry

Dipped by the husk: the acid punches through cocoa fat the way orange never quite does.

It sets without pectin help and holds its acidity through a long boil.

Two acids, one lactic one citric, and the fruit supplies the sweetness for both.

Fat rounds a very sharp fruit; the pineapple note is what survives the dairy.

Vanillin fills the gap between tomato and tropical and lets both read as fruit.

Nightshade acid and capsaicin: the Andes treats it as a salsa fruit, not a dessert.

Green aldehydes on both sides; blitzed with onion it becomes a genuine salsa.

Same sour-tropical volatiles; together the nightshade note vanishes completely.

Muscat spirit and Andean acid; the fruit is local to the still, not an import.

Sweet shellfish and a tart fruit with tomato underneath. It behaves like a ceviche.

Sharp fruit against rendered fat; the husk-dried version works better than fresh.

Cocoa butter lactones read as pineapple next to it; the resemblance is chemical.

Glutamate against the tomato note buried in the fruit. It stops tasting sweet.