Dried Physalis Fruits

Livré en sachet refermable

Uses in Cooking and Beyond:
Physalis is a superfood thanks to its high vitamin content and is very low in calories, which is a welcome bonus! When dried, it can be enjoyed in winter, allowing you to benefit from its properties when they are most needed.

Its versatile uses mean it can be enjoyed daily without getting bored:

In Sweet Recipes:

• In fruit salads: A handful added to exotic fruits like banana, mango, pineapple, etc.
• In clafoutis with shredded coconut and a touch of rum, for example.
• In chocolate preparations, where its tanginess adds a delightful zest.
• In a healthy morning yogurt or cottage cheese with dried fruits (nuts, almonds, raisins, etc.) for a great start to the day.
• To flavor a tea, where you can enjoy the infused physalis afterward.

In Savory Recipes:

• Cut in half in stews, marinated game, or meat in sauce to refresh it with its acidity.
• In a green sauce for grilled fish or shrimp: Finely chop about twenty fruits with 1/2 onion, 1 clove of garlic, fresh or dried coriander leaves, a pinch of hot chili, and the flesh of 1/2 avocado. Add the juice of one lime, salt, and pepper.
• In raw fish preparations (such as a mix of salmon and sea bream cut into small cubes), marinate with lime juice, halved physalis, dried (or fresh) coriander leaves. Before serving, add a dash of olive oil, fresh tomato cubes, thin slices of sweet onion, salt, pepper, and a pinch of hot chili.

Who Am I?
Origin: Colombia
Scientific name: Physalis pruinosa
Common names: ground cherry, golden berry, Chinese lantern, Cape gooseberry, winter cherry, pok-pok, love-in-a-cage, Inca berry.

Belonging to the same family as tomatoes (Solanaceae), physalis is mostly native to South America, although some varieties are now cultivated in Africa and the Far East.

The plant grows no taller than 0.80m, and its warm climate preference reflects its origins. It is sown in spring and harvested in late summer.

After flowering in May, it forms a corolla enclosed by an orange calyx resembling a lantern, which is often used in floral art. The calyx closes around the developing fruit inside. While not all varieties are edible, a few are absolutely delicious.

A Little History:
Its name comes from the Greek word meaning "bladder," naturally due to the shape of its calyx.