Miscellanea

Physalis recipes

Physalis recipes


The underrated physalis is a vegetable worth getting to know and love

Of the fruits strawberry and Peruvian physalis you can cook:

Dried and sun-dried berries (raisins)

The fruits ripened on the plants are peeled from the shells and laid out in a thin layer in the sun or in a drying cabinet.

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


Compote

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. If desired, citric acid is added to increase the acidity.


Jam

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 over from time to time.

Of the fruits Mexican physalis You can cook even more different dishes, but for all types of use of Mexican physalis, first of all, it is necessary to peel the fruit 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 laid in containers are poured with a salt solution 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 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 tested for taste: if acid is felt in it, then the fermentation process was normal.

The jars are closed with plastic lids and placed in the refrigerator. After a month, soaked physalis is ready for use.


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 added, if desired, a little granulated sugar.

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


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

Nikolay Lapikov,
Doctor of Agricultural Sciences


Physalis vegetable jam with orange

Vegetable physalis, as a rule, is combined with other ingredients in jam, as it itself does not have an expressive taste. Citrus fruits - oranges and lemons add spice to the taste and give the jam a bright aroma.

Proportions: for 1 kg of physalis - 1 kg of sugar - 0.5 l of water - 2 oranges - 1 lemon.

Peel all the fruits, rinse them and pierce each berry with a toothpick.

Prepare sugar syrup: melt 0.5 kg of sugar in 500 ml of water, bring to a boil and spend 5 minutes. Then put the physalis berries in the syrup. The whole berry should be in syrup, since physalis itself gives little juice. Grind the oranges and lemon with the zest in a blender. You can also just cut them into small pieces and add them to the jam. Grate a small piece of ginger and add to the bowl as well.

Bring the jam to a boil over low heat, boil for 10 minutes, slightly squeezing the berries.

Then the jam should stand for 5-8 hours. Taste the jam over time and add the rest of the sugar. Bring physalis to a boil, boil for 5 minutes. Let cool slightly and place in sterilized jars.

If you want the physalis jam to be homogeneous without berries, then this recipe needs to be adjusted: pour 1 kg of berries with 0.5 liters of water, boil the berries until softened. Then purée the mixture with a hand blender. Then add sugar, oranges, lemon and ginger. Boil everything over low heat for 10 minutes 2 times with a stand for 3-4 hours.

You will find a few more recipes in our article Physalis Jams and Jams.


Physalis sweet recipes

Berry and vegetable varieties of the plant can be successfully harvested for future use. Various canning options allow you to get dessert, spicy or spicy dishes.

From berry varieties of the plant, you can make delicious jam, jam, various compotes and jelly. Desserts are sure to please both adults and children.

Classic jam

For cooking, a berry variety of physalis is used. You will need only three ingredients: a kilogram of fruit, a little more than a kilogram of granulated sugar and half a liter of water. Cooking process:

The readiness of the jam can be determined by its appearance. The berries become translucent, and the syrup itself becomes thick.

You can also make vegetable physalis jam. But first, it should be blanched in boiling water for several minutes, and then allowed to drain. This will relieve the fruit of the bitter taste.

Compote for the winter

A drink is prepared from ripe berries (dessert variety). They will need about 400 g. Since the fruits themselves have a sweetish taste, you need very little sugar - about a glass. For cooking you need:

Taking into account the wishes of the household, you can add lemon zest, cardamom, cinnamon and other spices to the blanks.

Fragrant jam

To prepare this dessert, you have to tinker a little. But the result will definitely meet expectations.

  • 3 kg of physalis and sugar
  • a pack of butter
  • 50 ml lemon juice.

Thoroughly washed berries should be pierced with a toothpick and placed in a saucepan. Pour the fruits with water and send to cook until softened. After that, the physalis is crushed in a blender. The gruel is mixed with sugar, butter and juice and placed on the fire for another 40 minutes. Ready jam is placed in glass jars and rolled up.

Mexican fruit jam

The washed physalis should be blanched for several minutes, then sent to cook for about a third of an hour. You can also add currants or cranberries there. This will give the dish a unique taste. The finished mass is passed through a juicer. The puree is mixed with sugar (with the same amount) and cooked over low heat. The finished jam is laid out in glass jars or eaten immediately.


Physalis belongs to the nightshade family, i.e. he is a close relative of tomatoes and eggplants. Physalis genus includes about 90 species. According to their consumer properties, two groups are distinguished:

  • Physalis Strawberry, Berry or South American - its fruits weigh from 3 to 8 g, in a state of absolute ripeness they taste like pineapple

  • physalis vegetable or Peruvian gooseberry - the plant can form from 100 to 150 fruits on one bush. They are larger, reaching 150 g in their mass. It is better to use canned form.

Ornamental physalis is also distinguished - it cannot be eaten, because it contains poisonous substances. But he can serve as a wonderful decoration for the interior of the apartment.

Physalis was brought to Russia from an American expedition at the beginning of the 19th century, but did not find wide distribution right away. In the 30s of the XX century, its sown area was already almost 5,000 hectares, most of which were in the Far East

The plant has a dichotomous division. Those. the physalis branch is divided into two, each of which, in turn, forks again. In the sinuses of such divisions, a fruit is tied, which is in a case, resembling a flashlight in its structure.

Emerald berry, Jewish cherry, sleepy stupor, purse - these are the names the Russian people christened physalis, appreciating its beneficial properties


The best recipes for their physalis

Physalis salty

  • Physalis - 1 kg
  • Dill - 30 g
  • Horseradish root - 4 g
  • Garlic - 3 g
  • Red capsicum - 1 g
  • Salt - 60 g
  • Water - 1 liter

You can add black currant leaves, tarragon, basil, mint, parsley, celery at the rate of no more than 50 g of aromatic spices per 1 kg of physalis

How to cook salted physalis:

Put the prepared ripe fruits together with spices in jars. Pour with brine (for 1 liter of water 60 g of salt). Cover the jars with a clean cloth and leave to ferment for 7-10 days at room temperature. Remove mold that appears during fermentation. When the brine tastes sour, drain, boil, pour back into the jars and roll up. Store the rolled up jars in the basement or refrigerator.

Physalis pickled

  • Physalis vegetable - 1 kg
  • For the marinade: for 1 liter of water - 50 g of sugar, 40 g of salt, 10 g of 80% acetic acid, a pinch of cinnamon, 5-8 cloves, 4 allspice peas, bay leaf.

How to cook:

Dip the ripe fruits of physalis in boiling water for 1 minute, then cool and place tightly in sterilized jars with a capacity of 0.5 liters. Pour in hot marinade filling. Cover with a boiled lid and sterilize for 10 minutes from the moment the water boils in the pan. Then roll up, turn upside down, cover with a towel and soak until it cools completely. The product is ready for use in a month. You can store it at room temperature.

Physalis caviar

  • Physalis vegetable - 500 g
  • Onions - 200 g
  • Carrots - 200 g
  • White roots (parsley, parsnip) - 100 g
  • Salt, sugar, black pepper, bay leaf, chopped garlic, dill and parsley to taste.

How to cook physalis caviar:

Peel and chop the vegetables. Fry each separately in vegetable oil, and then mix. Add salt, sugar, black pepper, bay leaf, finely chopped garlic, dill and parsley to taste. Warm up again, stirring thoroughly. Serve cold.

Physalis and zucchini jam

  • Physalis vegetable - 500 g
  • Zucchini - 1 kg
  • Sugar - 900 g
  • Several clove buds or ginger chunks for flavor

If you replace the squash with pumpkin in this recipe, the jam will turn out to be even sweeter.

How to make physalis and zucchini jam:

Peel the physalis from the covers, wash it with warm water to remove the wax coating and cut the small fruits in half, and the large ones into 4 parts. Peel and seed zucchini and cut into cubes. Put the prepared mixture of fruits in an enamel bowl and pour hot sugar syrup. Wait for the syrup to cool down. Then cook the jam in several steps to keep the fruits intact. For flavor, add a few clove buds or ginger pieces to the jam before the last cooking step. Pour the finished jam into jars, close the lids, store in the refrigerator.

Quince and physalis jam

How to cook:

Remove the physalis berries from the lanterns, rinse thoroughly in hot water, cut into halves (or quarters) and cover with some sugar. Leave it overnight. Wash the quince, remove the seeds, grate, add to the prepared berries and put on medium heat. Boil. Cook over low heat until thickened. Put the jam in sterilized jars and close the lid tightly.

Physalis jam

How to make physalis jam:

Blanch the prepared physalis fruits for 2-3 minutes in boiling water, fold in a colander to glass the water, put in a saucepan. Prepare sugar syrup at the rate of 500 g of sugar per 0.5 liter of water: heat until sugar dissolves and boil for 3-4 minutes. Without cooling, pour the fruits in a saucepan. Leave the fruit in the syrup for 3-4 hours. Then add another 500 g of dry granulated sugar to the pan for each kilogram of fruit and, stirring gently, heat until all the sugar is completely dissolved and cook at low boil for 10 minutes. Remove from heat and leave to stand for 5-6 hours. Then add another 100-200 grams of sugar for each kilogram of fruit and boil for 10-15 minutes.

The jam is ready when the syrup flows down from the spoon in a dense trickle, and the drop of syrup does not spread on the plate. Pour the jam into jars, close the lids and pasteurize in a saucepan with hot water for 15-20 minutes. If the jam is not designed for long-term storage, you can cool it and pour it into sterilized jars. But in this case, it must be stored in the refrigerator.

Candied Physalis

You can make candied fruits from jam - candied physalis fruits. To do this, pour the finished jam onto a sieve, let the syrup drain, and put the selected fruits on a baking sheet, cover with thick paper and dry in the oven at 35-40 ° C. Can be dried in the room without heating. Sprinkle the finished candied fruits with sugar or powdered sugar. Store in glass jars with lids.


Soil for sowing physalis

Physalis is a close relative of tomatoes and peppers, so for sowing, you can use ready-made soil intended for these crops. You can make your own potting mix. To do this, mix 2 parts of peat, 1 part of humus or well-rotted compost, 1 part of turf or garden soil and 0.5 part of washed sand. If the peat you are using is acidic, add 2 tablespoons of dolomite flour or 0.5 cups of wood ash for every 5 liters of the mixture. Stir well and sieve.After sifting, steam the mixture in a double boiler for 1 hour, this will protect the physalis seedlings from fungal diseases and weeds.


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