PHYSALIS
PHYSALIS
Introduction
Origin
Properties
Consumption
Conservation
Introduction
The Physalis, also called Alquejenje (Physalis peruviana L.), is a very peculiar fruit, since nature has endowed it with an individual protective container. The very petals of the flower, in the shape of a calyx, when the fruit is formed, dry and protect it from external elements. They also favor their transport and storage. It is a berry with the shape and size of a cherry, which stands out for its intense orange-yellow color that is not noticeable until its protection is removed.
Origin
The currently best known and marketed variety is native to Peru, from where the Portuguese spread its cultivation by transporting it to the Cape of Good Hope in South Africa. Today the main producing countries are Colombia and South Africa. It is also grown in the northeast of the Iberian Peninsula, thanks to its ease of cultivation.
Properties
Physalis stands out for its high dietary value, as it is very low in calories and exceptionally rich in vitamin A. It also has a high content of ascorbic acid and offers diuretic properties.
Consumption
It is ideal to eat it fresh at any time of the day, since it is eaten unpeeled, once the protective leaves have been removed. Its delicate flavor is reminiscent of a mixture of passion fruit, pineapple and currant, and its texture is that of a cherry tomato. Due to its bittersweet flavor and its appearance, it combines perfectly in salads, fruit salads, jams and compotes.
Conservation
Keep the physalis protected in their leaves until the moment of eating them, since the leaves contribute to delaying ripening. At room temperature, they can be kept for up to a week, a period that can be substantially extended if they are kept in a cool, dry place.
Availability period
National International
JanFebMarAprMayJunJulAugSepOctNovDec
Varieties
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.