Physalis: Solar lanterns with secrets

      Physalis is an exotic name, probably unfamiliar to many. Too bad! This South American fruit, enclosed in a paper “shell,” hides a whole trove of beneficial properties and can surprise even the most seasoned gourmet.

      I, too, examined these fruits, sniffed them and cautiously nibbled one. A friend brought me a whole bag of this unusual berry. She grows them in her garden. I had seen them before, but I thought they were ornamental and not edible. It turned out they are edible. Their sweet-and-sour taste is unusual and pleasant. In short, I ate my fill of them. There were still many left. After Googling what else could be done with them, I pickled one jar according to a recipe. I decided to give the rest away. Everyone I offered them to didn’t know what they were. I sent them information. Not everyone liked the fruits, but some lovers of exotic foods appreciated them. So I decided to fill the information gap for you, dear readers, and share with you knowledge about the composition, health benefits and recipes for preparing this berry.

      In fact, physalis is a small berry belonging to the nightshade family, like tomatoes, potatoes and peppers. Depending on the variety, physalis can vary in size from a cherry to a small ball, and their color ranges from yellow and orange to red and purple.

      What makes physalis so valuable?

      The benefits of this fruit are due to its rich chemical composition. It is an excellent source of vitamin C, important for strengthening immunity and protecting the body from free radicals. Physalis contains B vitamins, necessary for normal nervous system function and metabolism, as well as minerals such as potassium, calcium, iron and magnesium. It is worth noting the presence of physalin — a unique compound with anti-inflammatory and antioxidant properties.

      Thanks to its low calorie content and high fiber, physalis is good for digestion and helps control weight. It can also have a positive effect on the cardiovascular system by lowering cholesterol levels.

      How to prepare physalis?

      Despite its unusual appearance, physalis is versatile in the kitchen. It is important to remember that you should eat only the fruit itself, not the paper husk — it is tough and inedible.

      Here are a few interesting ideas:

      - Fresh physalis: Small fruits can be eaten fresh as a snack. Their sweet-and-sour taste will remind you of a mix of tomato and apricot.

      - Preserves and jams: Physalis is ideal for making preserves and jams. Add a little ginger or cinnamon for a special aroma.

      - Chutney: A spicy, piquant physalis chutney makes a great accompaniment to meat and cheeses.

      - Sauces: Physalis can be used to make sauces for meat, poultry or fish.

      - Baking: Add physalis to pies, muffins or buns — it will give them an unusual taste and bright color.

      - Drying and curing: Physalis can be dried or cured to preserve it for winter. In dried form it acquires a concentrated taste and aroma.

      Salad of physalis and tomatoes

      Tomatoes — 2 pcs

      Vegetable physalis — 3 pcs

      Green onion — 5–7 stalks

      Mint — 1 sprig

      Basil — 1 sprig

      Parsley — 1 sprig

      Unrefined sunflower oil — 3 tbsp

      Salt — to taste

      Pepper — to taste

      Chop everything to your taste, add spices and dress with vegetable oil.

      Light physalis salad

      Tomato — 100 g

      Cucumber — 130 g

      Bell pepper — 220 g

      Dill — 25 g

      Parsley — 25 g

      Lemon juice — 15 g

      Green onion — 25 g

      Lettuce leaves — 50 g

      Salt — to taste

      Ground black pepper — to taste

      Physalis — 10 pcs (50 g)

      Physalis and orange jam

      Vegetable physalis — 1 kg

      Sugar — 800 g

      Orange — 1 pc

      Physalis “caviar”

      Physalis — 2 kg

      Carrot — 1 kg

      Onion — 1 kg

      Parsley — a bunch

      Vegetable oil — about 2 tbsp

      Salt — 2 tbsp

      Sugar — 2 tbsp

      Black pepper — 1/2 tsp

      9% vinegar — 2 tbsp

      Chop all ingredients, sauté in sequence, run through a meat grinder, add vinegar and spices, simmer for 30 minutes.

      Where to buy and how to store?

      You can grow physalis yourself, find it at markets, in specialty stores or order online. Store physalis best in the refrigerator, in a paper bag, for no more than a week. Dried fruits can be stored in an airtight container in a cool, dark place.

      Physalis is not only tasty but also a healthy product worth including in your diet. Try adding these “little sun lanterns” to your dishes, and you will discover new culinary horizons!

      Venera Akhmetshina

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