Physalis
Cape Gooseberry

Home / Origin:

The Cape Gooseberry, in Germany mostly known as physalis, has its origin in the Andes region between Venezuela and Chile. Today, the plant is cultivated in many regions with a moderate climate. Besides Venezuela and Chile, main growers are: Columbia (principal importer for European markets), South Africa, Kenya, India New Zealand and the US (California and Hawaii). In our region, the fruit is cultivated in a preferred region (viniculture climate) or in greenhouses.

Description:

Despite its secondary name "cape gooseberry", the physalis has nothing in common with the European gooseberry, but is a member of the nightshade (solanaceae) family. The physalis is a annual (in Europe) or perennial (in the Tropics) herbaceous plant that grows to 1-2m height. After ripening, the fruit becomes light brown, its husk is deeply ribbed and dry. In it, the slightly sticky, golden yellow and nearly round berry fruit can be found, with a diameter between 1.5 and 3(4)cm and a weight of 4-5(15) grams. The pulp of the physalis is yellow, juicy and has many small, soft and edible seeds. The taste is fruity and refreshing, elegantly sweet and reminds remotely of a pineapple (also named: pineapple cherry). It is rich in citric acid, phosphor, iron, provitamin vitamin B, and 11-42m% vitamin C.

Marketing :

Physalis are available year round. They are sold in small sealed boxes or even similar to luxury candy, in individually sealed bags. Sealed, it may be stored for 1-2 months at 10-15° C and a relative humidity of approx.. 80%. Non-sealed fruits and a too high humidity will quickly result in a mouldy husk.

Use:

The physalis is a fresh fruit. To eat, the berries are pulled from their husk and eaten. Often they are a bit sticky and should be quickly rinsed prior to serving. It looks decorative and tastes wonderful, if the husk of the fruit is turned downward and the exposed berry is dipped in hot chocolate. The fruit may also be used in e.g. marmalades, jellies, compote, ice cream, or in cocktails, and as addition to gateaux. The physalis can also be dried or frozen.