Physalis has a very bright, interesting flavor, which is exactly why it's so prized in cooking. Its fruits — ripe or not quite ripe — are eaten both raw and as a cooking ingredient. The green, yellow, red, or orange fruit hides inside a husk that resembles a Chinese lantern. Cooks know this wonder plant by several popular names — pineapple cherry, Mexican tomato, or ground cherry. The berries can be cloyingly sweet or, on the contrary, tangy and sour, which makes it possible to prepare a whole range of varied, fragrant, piquant, and unusual treats. Depending on the variety, a ripe berry can surprise you with the taste of fragrant melon, fresh watermelon, pineapple, strawberry, or orange all at once, so recipes for physalis dishes can be the most incredible and amazing — even for sophisticated gourmets. It's dried, coated in sugar, salted, soaked, and pickled. Vegetable varieties are baked, fried with meat, stewed, or served as a side dish. It also makes a wonderful decoration for desserts. After drying, ground cherries look like raisins, and some kinds look like dried apricots. Jam or preserves made from them carry the aroma of yellow cherries, while the pickled fruits resemble canned tomatoes. It contains about 10% pectin and nearly all known vitamins. Eating pineapple cherries will help you avoid vitamin deficiency in winter.
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