I tried the wonderberries years ago. They're very productive but to use for pies and jams they need LOTS of sugar. They're sure worth trying. Tom

I was thinking of muffins actually. I bake a dozen muffins every 2 days, and looking for some new berries.

For what it's worth, I have grown the Cape Gooseberries, garden huckleberries, wonderberries, and the Chichilequite huckleberries. I wasn't particularly impressed with any of them.

I've grown the cape gooseberries several times. They are very productive, easy to grow, but they still have, to my taste and to that of other people who I've had try them, a slightly strange flavor. They are best when EXTREMELY ripe -- they have the best flavor when they are allowed to sit in their husks for about a month after they fall from the vines. The flavor is like a cross between pineapple and a green, bitter cherry tomato. To be fair, I've never tried cooking them with sugar or anything like that, and I suspect that they might make a decent sauce, jam, or perhaps even be useful to make a fruity type salsa with the addition of peppers, onions, etc.

The wonderberries and the Chichiliquete berries are types of black nightshade with slightly sweet berries -- raw, they are sweet but what I term insipid -- no real flavor, just sort of there. They are the type of thing which are ok to grab a handful and munch as you go down the row, but you'd have to be either mighty hungry or desperate to choose them if you had anything better on hand. I suppose, once again, they would be ok to add in small quantities to fruit salads or green salads, just for something different. Cooked, they turn into grass-flavored goo, yuck!

Garden huckleberries are worthless, in my opinion -- they taste like bitter green grass when raw, and boiled grass when cooked. To be fair, I just recently learned, from another post here, that to get any real flavor out of them, you have to cook them a long time in a very alkaline environment -- something like a quarter cup of baking soda to a quart of berries. I suppose I would be willing to try them again, but once again, I think it's either an acquired taste, requires special handling, or you would have to be desperate to eat them.

Mountain papaya is sold routinely here in grocery stores, the big 'Babacco' type papaya. When you get a good one, it's delicious, but as with melons from the store, it's a crap shoot. If I lived where they could be grown, I think it would be a fabulous crop to grow. I have saved and sprouted the seeds from grocery store papayas, and the plants do make a very nice foliage accent filler for containers or annual beds for the summer, but of course, die with the first frost.

This year, I'm going to try the 'Litchi Tomatos' from Baker Creek. They sound intriguing. It's always good to try something new. A couple of years ago, I tried the 'Turkish Orange' eggplants, and despite the fact they look like something which should be poisonous, they actually cooked up nicely into a tasty ground beef, eggplant, and tomato dish I adapted from an authentic Turkish recipe given to my by my niece's Turkish husband.