Goldenberry is loaded with antioxidants

Physalis peruviana or simply physalis, or the Inca’s cherry, is known for its typical “lanterns” and it is a very interesting plant. Fruits of this particular variety are edible (there are also varieties whose fruits are purely for decorative purposes and are not for consumption). You can see them in supermarkets, where they are sold together with their papery husks.

Small orange fruit

Physalis produces a yellow to orange round fruit that is usually one or two centimeters in diameter. These fruits are full of seeds. The plant comes from South America, but today you can find it all over the world. There are also wild types of this plant. Fruits are consumed directly, or they are used to decorate fruit drinks or cups. Rather strange looking papery husks resembling a lantern surround the fruit.

Health benefits

In addition to the sweet and sour taste, which is great for a wide range of dishes, physalis also contains healthy substances such as vitamins A, B and C – regular consumption boosts our immune system. It also contains many antioxidants and has anti-inflammatory effects. Antioxidants of this plant “grab” harmful free radicals in our body and get them out. Physalis is often used as a prevention and can help you to avoid many diseases.

Ripeness

You need to get the ripe fruits only and from the right variety, for example, there is a similar looking plant called Alkekengi or Chinese lantern but the fruits are poisonous.. If you want to consume goldenberry fruits make sure they are fully ripe. Never eat greenish or unripe fruits of this plant.

Photo: Pixabay

Growing physalis

You can grow goldenberry at home. You just need to collect a few seeds from the inside of the original fruit. Wash and dry them, and then you plant them in February or early March. You should start seeing fruits in August and September. When harvesting, make sure to get the fruits with the “lanterns”. If the weather is not good and your physalis hasn’t ripened yet, harvest the fruit as it is and leave it on the windowsill where it will ripen- just like tomatoes.

Preview photo: Pixabay