Physalis
Physalis peruviana · Fruit
Top 10 pairings
The cape gooseberry (Physalis peruviana) — also called goldenberry, Inca berry or physalis — is a small, glossy golden-orange berry wrapped in its own papery, lantern-like husk. Sweet-tart and juicy with a bright tropical tang somewhere between tomato and pineapple, it is eaten fresh, dipped in chocolate as a petit four, and cooked into jams, chutneys and sauces.
Picking a good onedrag
Green, hard, husk grippingSlack, weeping, husk damp
Half-turnedBuy itHalf yellow, half orange in a drying husk — the point growers pick for export. Keeps for weeks and sweetens on the counter.
ColourHalf yellow, half orange, waxy sheen
The huskYellow-green, drying, ribs starting to show
In the fingersFirm and heavy for its size, springs back
SmellFaintly tropical up close
What you get from one
94%
Edible part
Husk off · 4.7 g berry, 6% dry husk
5.03 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 2× longer than the counter.
85-95%
Humidity
Husk on
Airflow