Physalis – Pretty Little Fruits With a Lot of Taste

The physalis (also called Cape gooseberry or lantern fruit) is surrounded by a light brown, parchment-like calyx. Opening it reveals a bright orange cherry-sized fruit.




The flesh is firm and has a sweet and sour taste, comparable to that of passion fruit or gooseberries.


Physalis is healthy and particularly suitable for raw consumption. The vitamin-rich berry is a tasty alternative to sweets that children also like. To get to the fruit, the sepals are folded over and the fruit is carefully removed. Physalis can be used excellently as a cake topping or processed into jams and jellies. However, no gelling aid is required for this, since Physalis contains a lot of pectins.


It is best to store physalis at room temperature. Then they keep for a few days because they no longer ripen. Fully ripe fruit, without the skin, can be stored in the fridge or frozen for several days.

Are Physalis good for you?

Nutrition. Physalis is an excellent source of vitamin C, which helps maintain a healthy immune system and encourages wound healing. Other nutrients found in physalis include beta-carotene and vitamin K.

Is gooseberry the same as Physalis?

One name for Physalis peruviana is Inca berry; another is Cape gooseberry, though unrelated to gooseberries of the genus Ribes (family Grossulariaceae). Other names used to refer to the fruit are husk cherries, poha berries, and golden berries.

What does Physalis taste like?

TASTE. A ripe physalis has a sweet-tart taste that is slightly reminiscent of pineapple.

Is Physalis fruit poisonous?

All species of Physalis are potentially poisonous until proven otherwise.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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