I discovered these little golden beauties on a trip to Peru, but I've been told you can find them stateside. They date back to the Incas. With these two hints, I should get plenty of correct responses—send them in! (And I'm looking for their Spanish name.)
Turns out that these berries are known colloquially under many names in Latin America. No one guessed aguaymanto, the Peruvian name I was looking for, but there were several of you that got one of its other names right: uchuva, uvilla. They're known in English as a cape gooseberry, which several of you guessed right, too. If we want to get technical, the botanical name is Physalis Peruviana L.
On vacation in Peru, I first ate them in an homemade marmalade, and then later that same day, the fresh version was served to me in a fruit salad. I discovered they are husk-covered when the berry was used as a drink garnish. The fresh aguaymanto has a sweet-tart taste (almost acidic)—a cross between a tomato and a pineapple. My friends and I bought jars of the marmalade to bring back and I brought it into work to share. It tasted great with fresh cheese and ricotta on slices of baguette.