Physalis

Physalis, also known as Cape gooseberry, originates from the Andes between Venezuela and Chile. It is now cultivated in Australia, Kenya, India, New Zealand, the USA and southern France. To this day, most of its species are still native to their original place of origin. Physalis is a nightshade plant and is also related to many types of berries that are common in our region, including tomatoes and potatoes.
The herbaceous plant bearing the fruit grows up to 1 metre high. The paper-thin, initially green husk forms from an inflated calyx. Physalis are dried in the sun in the country where they are grown, turning the husk straw-yellow and making the fruit transportable. In Africa, the cooked leaves of the plant are eaten as a vegetable and used as a plaster for inflamed wounds.

They are rich in vitamins A, B, B2 and C, as well as phosphorus, potassium and iron.

Ripe physalis are best stored at room temperature in an open basket or bowl. This way, they will keep for up to 2 weeks.
Wrapped in a paper towel and stored in the vegetable compartment of the refrigerator, the fruits will keep for up to 4 weeks.