Physalis
Physalis peruviana — Solanaceae
Italiano: Peruviana / Alchechengi peruviano
Description
Physalis (Physalis peruviana) belongs to the Solanaceae family and is native to SouthAmerica. It thrives in Andean highlands, temperate valleys environments across regions including SouthAmerica. Botanically, Physalis is andean shrub with sweet-tart golden berries enclosed in a papery husk. Now cultivated worldwide.. The edible parts include Fruits. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, August, July, June, May and September. Nutritionally, Physalis stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Physalis offers a Sweet-tart, tropical, pineapple-citrus, slightly tomato flavor profile. Remove dry papery calyx; eat golden berry raw or cook. Common culinary applications include Fresh eating, Jams, Pies, Chutneys, Decorations. Popular preparations include Eat golden berries fresh out of the papery husk. For storage, refrigerate fresh parts. Safety note: Unripe green fruit contains solanine; wait until golden and husk is dry. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Eat golden berries fresh out of the papery husk
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Fresh eating, Jams, Pies, Chutneys, Decorations Storage: Refrigerate fresh parts
Recipes
- Eat golden berries fresh out of the papery husk
