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Physalis Recipes
Physalis Recipes

Video: Physalis Recipes

Video: Physalis Recipes
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The underrated physalis is a vegetable worth getting to know and love

Physalis on the table
Physalis on the table

From the fruits of strawberry and Peruvian physalis, you can prepare:

Dried and sun-dried berries (raisins)

Fruits ripened on plants are peeled and laid out in a thin layer in the sun or in an oven.

Dried physalis stays well in dry conditions. It is used to prepare compotes, pilaf, puddings, and fillings.


Ripe fruits are dipped in boiling water and then in cold water. For 200 g of physalis fruits, take 100 g of sugar, 100 g of water. Cook over low heat until tender. Citric acid is added if desired to increase the acidity.


Well-ripened fruits are cleaned of caps, washed in warm water and poured with sugar syrup boiled and cooled to a temperature of 80 ° C (fruits must be completely covered with syrup).

To prepare 1 liter of syrup, take 500 g of sugar and 500 ml of water, boil for 5 minutes.

The berries are poured with the prepared syrup, after 10-12 hours the syrup with the fruits is boiled for 1-2 minutes, 200 g of sugar are added, stirring gently until it is completely dissolved at a low boil. After that, the syrup is again kept for 10-12 hours, boiled for 2 minutes, allowed to stand, and then cook three or four times until fully cooked, adding 100 g of granulated sugar each time.

For 1 kg of fruit, 1 kg of sugar is consumed. Vanillin or citric acid is added to the last cooking.

Candied fruit

The fruits are prepared and boiled as for jam. Then the hot syrup is poured through a sieve. To completely drain the syrup, the fruits are kept on a sieve for 2-4 hours, then they are laid out in sifted sugar syrup, mixed well, placed on a sieve and the candied berries are separated from the excess sugar by shaking.

After that, the fruits are laid out on a sieve or clean parchment paper, dried in air or in drying cabinets, at a temperature of 35-40 ° C, turning from time to time.

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Even more different dishes can be prepared from the fruits of the Mexican physalis, but for all types of use of the Mexican physalis, first of all, it is necessary to peel the fruits from the caps and rinse with hot water to remove sticky and waxy substances from the surface that have an unpleasant odor and bitter taste.

Physalis salty

Physalis fruits are salted separately or together with cucumbers.

Peeled, washed fruits are laid in layers with spices (for 1 kg of fruit, 30 g of dill, 5 g of horseradish root, 3 g of garlic, if desired, 1 g of red capsicum). You can use other aromatic additives: black currant and cherry leaves, tarragon, basil, mint, etc. However, the total mass of spices should not exceed 50 g per 1 kg of physalis fruit.

The fruits placed in containers are poured with a solution of salt at the rate of 60 g per 1 liter of water - for long-term storage or 35-40 g - for a shorter period. After that, the container is closed with a wooden circle with a slight oppression and left for 7-10 days at room temperature for fermentation and the formation of lactic acid. Mold that appears during fermentation is removed. After the accumulation of acid, palpable to the taste, the brine is drained, boiled and the fruits are poured hot again.

The jars filled with pickles are rolled up and, after cooling, are placed in the cold for storage.

Physalis soaked

The washed fruits are placed tightly in glass jars, poured with boiling water (2-3 times) and filled with brine to the top (for 1 liter of brine, 30-35 g of sugar and 10 g of salt). Put wooden mugs or sticks on top, a little oppression so that the fruits are in the brine all the time. In this form, the fruits filled with brine are left for 7-10 days at room temperature (15-20 ° C) for fermentation. After this period, the brine is checked for taste: if acid is felt in it, then the fermentation process was normal.

Banks are closed with plastic lids and placed in the refrigerator. After a month, soaked physalis is ready to eat.

Physalis pickled

The washed fruits are blanched (immersed in boiling water for 1 minute). Then they are cooled and tightly placed in sterilized liter jars, on the bottom of which spices are preliminarily placed (in percent): salt - 4-6, sugar - 5, vinegar - 1.6, cinnamon - 0.07, cloves - 0.05 (1 -2 pcs.) Per jar, allspice 1-2 pcs., Bay leaf 1 pc.

Jars with fruits are filled with hot marinade filling, covered with a boiled lid and sterilized for 10 minutes (at a temperature not lower than 85 ° C), counting from the moment the water boils in a container with installed jars. Immediately after sterilization, the jars are rolled up with lids.

The marinating process is completed within 1.5-2 months in a cold room. At room temperature, the product is ready for use after 30 days.

Vegetable caviar

The prepared fruits are passed through a meat grinder and salt, onion, pepper are added to taste. You can cook caviar with the addition of carrots and onions, which are pre-fried in a deep frying pan in vegetable oil until the carrots are soft. Then this mass is passed through a meat grinder, salted and a little granulated sugar is added, if desired.

For 1 kg of physalis take 400 g of carrots, 300 g of onions and 60 g of vegetable oil.

Cooking jams, candied fruits, jam, mashed potatoes, marmalade from the fruits of Mexican physalis is similar to preparing it from berry physalis.

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Underrated Physalis