The delicious fruits of the physalis (also called Andean berry or Cape gooseberry) from the South American subtropics not only look appetizing, but are also real vitamin bombs. So it's no wonder that more and more garden and balcony owners are cultivating this easy-to-care-for plant. Unfortunately, the cherry-sized fruits only ripen when there is sufficient heat, so that in some years the harvest can fail due to a summer that is too short. In such cases, the gardener asks himself: Can physalis be allowed to ripen?
Physalis harvested unripe will not ripen
At least smaller and green harvested fruits will definitely no longer ripen, even if you add an apple or a banana. In this case, the escaping ripening gases at most accelerate the putrefaction process. On the other hand, if the physalis berries are almost ripe - but not quite yet - then you have a chance to let them ripen. There are three options for this:
1. First of all, you place the plant in a warm winter quarters. However, you should make sure that you water the Physalis sufficiently, it may also be necessary to add fertilizer. Furthermore, the plant should be as bright as possible. If it loses its leaves, it is too dark. After all the fruits have ripened, the physalis can go to the right winter quarters. This method works even if the fruit is still very green.
2. You cut down the plant before the first frost and hang the shoots with the unripe fruits in a dark and warm place. However, this only works with berries that are almost fully ripe.
3. You can harvest almost ripe berries together with the stalk and the skin. Spread the fruit out in a warm place, where it will ripen.
Tomatillo are harvested green
Unripe Andean berries taste very sour and are also poisonous in large quantities. Unlike this species of physalis, however, you can harvest the Mexican tomatillo (Physalis ixocarpa) green. This fruit takes on a green-purple color when ripe and can then be eaten raw. Unripe tomatillos, on the other hand, are often used to prepare hearty and/or spicy salsas and chutneys.
Green salsa with tomatillos (salsa verde)
For the typical Mexican salsa you need:
- Tomatillos, chili pepper(s), onions and garlic, all finely chopped
- The vegetables are cooked in plenty of olive oil until soft.
- Sugar is added to taste near the end of the cooking time.
- Let the salsa cool down and then season with salt, pepper and finely chopped herbs.
- Especially basil and parsley go well with it
tips and tricks
Green tomatillos are mainly used as a vegetable and are very versatile. They go well with vegetable stews, salads, dips and sauces. The fruits taste particularly good in the company of avocado and tomato.
IJA