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Benefits of peruvian groundcherry
The Inca cherry, the Golden berry or the Gooseberry of the Cape of Good Hope. Although it does not look like it, all of these different names belong to the fruits of the Peruvian groundcherry. Or orange physalis balls, as they have been found in the shops in recent years.
Although it is said to have originated in South Africa's Cape of Good Hope, the Peruvian groundcherry is most commonly found in South America. It occurs mainly in Colombia, Peru, Bolivia and Venezuela. However, it can also be found in other parts of the world, including Europe and Asia.
Its fruits, orange balls resembling cherry tomatoes, are wrapped in a sort of paper sheath. The physalis has long retained the hallmark of a rare fruit. Unfortunately, its use in gastronomy is still limited to decoration, despite its pleasant flavour combining pineapple and strawberries with a slight acidity. However, the ripe fruits of the groundcherry are used to make excellent marmalades and compotes or are eaten dried. The fruit processed in this way is perfect for tea blends, yoghurt and milkshakes.
Consumption is not restricted. However, beware of the unripe fruit, which can be toxic.
