What to cook from physalis -7 interesting recipes

Due to the content of pectin substances and the balanced ratio of acids and sugars Mature fruits of physalis are considered to be a valuable dietary product. We will explain how to collect, preserve and prepare the harvest of this vegetable until spread is less than he deserves.

Distinguish physalis vegetable (Mexican), strawberry (berry) and decorative. Do eat the fruits of physalis vegetable and berry. Ripe physalis fruit depending on the variety and on in 80-100 days after sowing. The first ripening bottom. They can be collected as soon as the berries acquire characteristic varieties of color, and the covers will begin to lighten and dry. Ripe physalis fruit fall on the ground and in dry weather may lie there, not a port, 7-10 days.

How to Clean and how to store physalis

Collect the fruits of physalis gradually, about once a week: first fallen and ripe, and then — well-developed green. The main thing — to have time to harvest before frost because frozen fruits poorly stored. It is not necessary to gather the fruit after rain or is not yet dried up the dew. Before you put the equipment into storage, the berries need to be dried. Cape gooseberries harvested in dry Sunny weather, is kept better. To physalis less deteriorated during storage, take care not to damage the berries at harvest. Fruits better retain the substances which determine the taste and aroma of each variety.

Store Cape gooseberries are best in a cool dry place, in small boxes with ventilation holes or lattice boxes accommodating not more than 3 kg of berries. At a temperature of +12-14°C, the Mature fruits are 1-2 months. Immature, but healthy physalis fruit can be stored longer, sometimes until spring. At a higher temperature, the faster fruits ripen and spoil faster at the temperature +25-30°C in the ripening takes 1-2 weeks. All the time storage physalis need to regularly review, choosing the ripe fruit and throwing away the bad.

What to cook from the fruit of physalis

Physalis fruit is consumed both in fresh and canned form. They can be used in the preparation of different dishes, combined with capsicum, tomatoes and coriander; marmalade, jam, jam, candy, candied fruit, and also for decorating cakes and pastries.

Sweet to use mostly berries physalis. It is suitable for making jam, jam, jams, candied fruits, compotes, jellies. It can be dried and used instead of raisins. Unlike vegetable physalis fruits berries before use, do not require blanching, because they do not have sticky substance on berries.

Fruit vegetable physalis (it may appear under other names: Mexican physalis, winter cherry, Mexican tomato, physalis philadelphica, tomatillos fruits) is added to the first dishes and is widely used for canning. They can be salted and pickled, like cucumbers or tomatoes, and add to the cucumbers, tomatoes and cabbage for canning. For the best brining fruits should be played. However, vegetable physalis also can jam or make the candied fruits. But whichever recipe you choose, before cooking the berries of physalis vegetable will have 2-3 minutes to blanch it in boiling water to remove gummy and waxy substances. In addition, this treatment will save the berries from unpleasant odour and bitter taste.


Physalis salt

  • Cape gooseberries — 1 kg
  • Dill — 30 g
  • Horseradish root — 4 grams
  • Garlic — 3 g
  • Cayenne pepper — 1 g
  • Salt — 60 g
  • Water — 1 liter
You can add the leaves of black currant, tarragon, Basil, mint, parsley, celery the rate of not more than 50 grams of aromatic spices for 1 kg of physalis

How to prepare:

Prepared ripe fruits together with spices put in jars. Pour the brine (on 1 l of water 60 g of salt). Banks cover with a clean cloth and leave to ferment for 7-10 days at room temperature. During fermentation, the mold comes off. When the brine becomes acidic to the taste, drain, boil, pour back into jars and cover hermetically. Make sure that rolled banks are stored in the basement or fridge.


Fruit jelly

  • Physalis vegetable — 1 kg
  • For the marinade: 1 liter of water — 50 g sugar, 40 g salt, 10 g of 80% strength acetic acid, a pinch of cinnamon, clove Bud 5-8, 4 peas of fragrant pepper, Bay leaf.

How to prepare:

Mature fruits of physalis dipped in boiling water for 1 minute, then cooling and pack tightly in sterilized jars with a capacity of 0.5 liters, Pour hot pickle filling. Boiled cover with a lid and sterilize for 10 minutes from the moment of boiling water in a saucepan. Then roll up, turn upside down, cover with a towel and kneel on it to cool down. The product is ready to eat in a month. Can be stored at room temperature.


Eggs from physalis

  • Physalis vegetable — 500 g
  • Onions — 200 g
  • Carrots — 200 g
  • White root (parsley, parsnip) — 100 g
  • Salt, sugar, ground black pepper, Bay leaf, chopped garlic, herbs dill and parsley — to taste.

How to prepare:

Peel the vegetables and chop. Separately fry in vegetable oil, then mix. Add salt to taste, sugar, black pepper, Bay leaf, chopped garlic, dill and parsley. Once warm, carefully mixing. Serve in chilled form.

Toffee and zucchini

  • Physalis vegetable — 500 g
  • Zucchini — 1 kg
  • Sugar — 900 g
  • A few buds of cloves or slices of ginger for flavor
If we replace in this recipe, zucchini squash, jam will be even more sweet.

How to prepare:

Physalis cleaned from the covers, wash to remove the waxy coating with warm water and cut small fruits in half and large ones into 4 pieces. Zucchini peel and seeds and cut into cubes. The prepared mixture of fruit folded into an enamel bowl and pour hot sugar syrup. Wait until the syrup cools. Then cook the jam in a number of techniques to keep the fruit intact. For flavor before the last stage of cooking add in jam a few buds of cloves or slices of ginger. Ready jam pour into jars, close lids and store in the refrigerator.


Quince jam and physalis

  • Quince decorative – 10-15 PCs
  • Physalis berries – 2 kg
  • Sugar (sand) – 1.5 kg

How to prepare:

Remove the berries of physalis from "lantern", thoroughly rinse in hot water, cut into halves (or quarters) and cover with part of sugar. To leave for the night. Quince wash, peel from sunflower seeds, grate, add to the prepared berries and put over medium heat. Bring to a boil. Cook over slow fire until thick. Spread the jam into sterilized jars and cover tightly.



  • Physalis vegetable — 1 kg
  • Sugar — 1.2 kg
  • Water — 0.5 l

How to prepare:

Prepared physalis fruit for 2-3 minutes to blanch it in boiling water, discard in a colander to drain the water, add to the pot. Prepare a sugar syrup from calculation of 500 g sugar 0.5 liters of water: heat until the sugar dissolves and boil for 3-4 minutes. Not cooling, pour it over the fruit in the pan. Leave the fruit in the syrup for 3-4 hours. Then add to the pot of 500 g of dry granulated sugar to each pound of fruit, and gently stirring, heat to dissolve the sugar and cook at low boil 10 minutes. Remove from heat and leave to soak for 5-6 hours. Then add another 100-200 grams of sugar for each pound fruit and boil for 10-15 minutes.

The jam is ready when syrup drips from a spoon in a dense stream, and a drop of syrup not spreads on the plate. Pour jam jars, close lids and pasteurize in a pot of hot water for 15-20 minutes. If the jam is not designed for long storage, it is possible to cool and pour into sterilized jars. But in this case it must be stored in the refrigerator.


Candied physalis

Jam can be prepared candied fruit — candied fruit physalis. This ready to pour the jam into the sieve, letting the syrup drain away, and the fruit — put on a baking tray, cover with thick paper and dried in an oven at a temperature of 35-40°C. Can be dried in a room without heating. Ready candied sprinkle sugar or powder. Store in glass jars, closed with lids.published



P. S. And remember, only by changing their consumption — together we change the world! ©

Join us in Facebook , Vkontakte, Odnoklassniki

Source: www.supersadovnik.ru/text/fizalis-ovoshchnoj-i-yagodnyj-sbor-hranenie-recepty-1003558


See also

New and interesting