- Physalis is a hit in terms of taste and health
- Preparation of the fruit
- Storage of the Physalis
- This is how the physalis is prepared
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The fruit, also known as the Andean berry or Cape gooseberry, looks quite inconspicuous at first glance. The delicious, strikingly orange-colored fruit hides behind a rather unsightly brown shell. Once you free the berry from its prison, a big surprise awaits.
The fruit of the physalis is delicious and very healthy
Physalis is a hit in terms of taste and health
The first surprise is of a culinary nature, because the small fruit tastes very aromatic, sweet and sour. The firm flesh is very juicy and cracks easily when biting. But not only does the cherry-sized fruit invite you to snack, it is also extremely healthy. The Andean berry contains a lot of provitamin A as well as iron and phosphorus. In addition, 100 grams of the delicious fruit cover our daily requirement of vitamin C. Enjoying this small exotic cherry is worthwhile in many ways.
Nutritional values of Physalis
And this is what is in 100 grams of the small fruit from South America:
- with an average of 80 kcal very few calories
- about two grams of protein
- about 12 grams of carbohydrates
- and about one gram of dietary fiber
Preparation of the fruit
Since the berry is surrounded by a paper-like shell and is also firmly attached to it, preparing it for consumption or further processing takes a little work. First of all, remove the skin: To do this, bend the sepals downwards, grasp the fruit with two fingers and finally twist it out with slight pressure. Don't be surprised if the physalis feels a little sticky: this isn't any pesticide residue at all, it's normal. If you want, you can rinse the berries under running water and then continue to use them.
Storage of the Physalis
If you have Physalis bushes on the balcony or in the garden yourself, you will probably harvest more berries than you can eat. In this case you don't have to worry, because thanks to the natural protective coating, ripe, freshly harvested physalis can be stored for a few weeks. However, the prerequisite is that they are cooled to a maximum of 10 to 12 °C. On the other hand, if you buy Physalis, then remove the plastic film. Otherwise, the fruit will quickly begin to mold.
This is how the physalis is prepared
Physalis can be eaten raw, frozen or dried. The fruits also taste good as jam, liqueur or in a colorful fruit salad.
Physalis jam
For an exotic physalis jam you need the following ingredients:
- 500 grams of ripe physalis
- a mango
- two kiwi
- juice from one lemon
- a vanilla bean/a bag of vanilla sugar
- 500 grams of preserving sugar (2:1)
Prepare the physalis as described and quarter the fruit. The other fruit is also peeled and cut as small as possible. Halve the vanilla pod and scrape out the pulp. Now put all the ingredients together with the jam sugar in a saucepan and puree them. Now put the pot on the stove and let the mixture boil. Remove any foam with a ladle. The jam needs to simmer for about five minutes. As soon as it starts to gel (test it!), you can pour it into small glasses. Enjoy your meal!
tips
For a fruity physalis liqueur, steep 500 grams of physalis, 250 grams of brown sugar, the contents of a sachet of vanilla sugar and the contents of a bottle of vodka in a sealable container for at least six weeks. Shake the jar daily to dissolve the sugar. The liqueur also tastes great with a mango-physalis mixture.