physalis how to eat

physalis how to eat

Physalis

Physalis is a perennial herbaceous plant in the nightshade family, which is popularly referred to as marunka, cherries, cherries, bubble, earth cranberries and emerald berries. The greatest species diversity is found in Central and South America. In total, there are 115 varieties of physalis, which are divided into decorative and wild, vegetable and strawberry. The natural properties of the plant are similar to those of tomatoes.

Mexican vegetable physalis (varieties "Confectioner", "Korolek", "Ground Gribovsky") is larger than strawberry. It is resistant to the effects of low temperatures, has a high yield, and quickly ripens. The composition of the vegetable vesicle includes a minimum of dry substances, so a freshly picked fruit is not very tasty. At the same time, it exhibits the following useful properties: anti-inflammatory, choleretic, diuretic, painkiller, hemostatic.

Strawberry (Peruvian) physalis in its raw form is delicious due to the high solids content in the fruits. Used for making jams, pastille, jam.

Other edible types of physalis: pubescent ( raisin ), Florida. They have very sweet fruits, but less fragrant counterparts.

Description

Physalis "owes its name" to the spherical shape of the berry, which is placed in a voluminous orange cup of a vesicular configuration. "Fizeau" in Greek means "swollen." The flowering period of the plant falls on May-August, and the collection of fruits - on June-September.

Physalis is cultivated in Central Asia, the Baltic states, the Mediterranean countries and the Caucasus. It is interesting that in Europe the “fellow” tomato has not gained wide popularity and in 85% of cases it is used as a decorative element for decorating a herbarium.

The height of the plant reaches 100 centimeters, shoots - woody, highly branching, are underground. The stems of the physalis are bent at an angle, located vertically relative to the soil. Fruits - juicy spherical, saturated red or orange, inside the protective cup. Their size does not exceed 12 millimeters in diameter, weight 9 grams. The leaves of the marunka are thin, opposite to the egg-shaped configuration with whole-cut serrated edges. Physalis can be found wherever there is woodland with edges, ravines, shrubs.

The fruit of earthen cranberries is comparable with cherry tomatoes, slightly sour in taste, resembles candied lemon , full of tiny seeds. Berry is consumed mainly in dried form, its size is slightly larger than the zest.

Effect on the body

According to experimental studies, physalis has the following healing properties:

• anti-cancer;
• antitussive;
• hemostatic;
• antiviral;
• antibacterial;
• anti-inflammatory;
• antioxidant ;
• cleansing;
• choleretic;
• diuretics;
• painkillers.

The healing properties of the vesicle are due to the unique chemical composition represented by the following active substances: physalin, tannin , cryptoxanin, pectin , sapononins, flavonoids , polyphenol, vitamins A , C , B1 , B2 , B6 , organic acids ( tartaric , malic , succinic , synapic, and stearin), minerals (magnesium, iron, zinc, phosphorus, potassium, calcium). Ripe fruits contain tannins, coloring components, carbohydrates, proteins, fiber, fatty oils.A decoction of the roots of the physalis is used to normalize the menstrual cycle. Water infusion of fruits - to relieve swelling, bruises (as compresses), eliminate cough with colds.

Physalis fruits are used to treat:

• gout
• dropsy;
• depriving;
• rheumatism;
• bronchitis;
• inflammatory reactions of the urinary tract;
• diseases of the respiratory system.

Freshly squeezed juice of the berries of the vesicle helps with gonorrhea, hypertension, dermatoses, dysentery.

Beneficial features:

• improves intestinal motility;
• removes excess fluid, salts of heavy metals and toxins from the body;
• strengthens bones, tooth enamel;
• supports the work of the heart muscle, circulatory system;
• fights against a viral infection, strengthens the immune system;
• relieves edema of the upper respiratory tract (facilitates the course of purulent tonsillitis);
• normalizes blood pressure, acid-base balance;
• improves digestion, metabolism.

How to eat?

Physalis fruits are useful in fresh and processed form. They make vitamin preparations for the winter, confiture, juices, caviar. Berries are added to salads, main dishes, canned food. In addition, they are dried, baked and dried. Boiled fruits are used in the form of dressing (seasoning) for vegetable soups.

Before use, the fruits need to be doused with boiling water so that a wax-like adhesive coating comes off their surface. Ripe berries have a sweet taste with a characteristic bitterness and sourness.

Remember, you need to start using the product with two or three pieces, follow the reaction of the body. With good tolerance, gradually increase the number of berries. The ground parts of the plant (leaves, covers, stems) are poisonous. Therefore, to use them for medical purposes is exclusively under the supervision of a doctor, in strictly prescribed doses, so as not to harm health.

Application in medicine, cosmetology

For medicinal purposes use exclusively ripe fresh berries. A single dose - from 10 to 15 pieces of small fruits or from 4 to 8 large. Berries are consumed 10 to 15 minutes before the main meal. With increased acidity of the gastric juice, the number of fruits is halved. In folk medicine, physalis is used to alleviate the condition of patients suffering from chronic cholecystitis, hypertension, diabetes mellitus, hypertension, constipation, and anemia. For preventive purposes, it can be used by everyone who has no digestive problems. This is an excellent multivitamin product.

Physalis decoction

To make a healthy drink, combine 20 grams of dried fruit with 400 milliliters of boiling water, put on the stove, cook for 15 minutes. Remove the broth from the heat, insist 1 hour, strain. Take 50 milliliters 3-4 times a day.

The resulting drug is used as a painkiller to improve kidney function, treat rheumatism, eliminate laryngitis, bronchitis, and flu. On its basis, compresses are made to relieve inflammation, dermatitis.Physalis is used in cosmetology to combat acne. To improve the condition of the skin, moisten gauze in the resulting broth, apply it to the face, bypassing the area near the eyes, for 15 minutes.

Physalis ointment

Grind the fruits, pour 10 grams of the resulting raw material with olive oil (40 milliliters), mix, leave for 21 days.physalis how to eat. Use rubbing with rheumatism, as well as areas with an inflammatory process.

Physalis Juice

It is used as a choleretic agent, to lower blood pressure, treat cystitis, kidney stones. Due to the high concentration of essential substances, juice is a powerful medicine. The daily dose should not exceed 30 milliliters per day. Take once a day before meals.

Cooking Application

Berries are salted, soaked and pickled. Candied fruits, game, jam, jam, mashed potatoes are prepared on their basis. Regardless of the processing method, the fruits of the marunka are cleaned of covers, washed under hot water , and adhesive, waxy components that have an unpleasant odor and bitter taste are removed from the surface.

Physalis soaked

Place the peeled buds in sterilized glass jars with layers of spices. As an aromatic additive, horseradish root (5 grams), red capsicum (1 gram), garlic (3 grams), basil (5 grams), blackcurrant leaves (15 pieces), celery (3 grams) are suitable. For 1 kilogram of physalis, the total mass of spices should not exceed 50 grams.

The next step is the preparation of the brine. Mix 1 liter of water with 60 grams of sea salt.

After this, fill the containers with fruits with a solution, close with a wooden circle, install a little oppression on top, leave for 10 days in a warm room. During this period, physalis will begin to ferment with the formation of lactic acid . Mold on the surface of the containers is removed. When the brine becomes acidic in taste, it is poured into a pan, boiled, re-filled with fruit jars, rolled up, cooled.

Pickled physalis

Rinse the fruits of the vesicle and dip for 1 minute in boiling water, then cool and place tightly in sterilized glass jars, on the bottom of which place the spices. For pickling physalis (per half liter capacity) you will need: cloves - 4 sprigs, garlic - 2 cloves, vinegar 9% - 5 milliliters, sugar - 10 grams, salt - 5 grams, allspice - 4 peas, bay leaf - 2 pieces , cherry leaves, currants - 10 pieces each, dill - 3 branches.

Pre-boil the cloves in water, cool the solution, add salt, sugar. Fill the jars with fruits and spices with hot marinade dressing, cover with a boiled lid, sterilize for 10 minutes, roll up. Store in a cool place. To complete the pickling cans with physalis is not recommended to uncork earlier than after 2 months. At room temperature, the cooking process will go faster, and the buds of earthen cranberries will be usable in a month.

Vegetable Caviar

Ingredients:

• physalis fruits - 1 kilogram;
• onions - 300 grams;
• carrots - 400 grams;
• sugar - 5 grams;
• vegetable oil - 60 milliliters;
• salt, pepper - to taste.

Cooking principle:

1. Rinse the physalis fruits, cut into pieces, bake or cook until soft. Then pass through a meat grinder, add spices.
2. Peel carrots and onions, chop, fry in vegetable oil until vegetables soften.
3. Grind the fried mass using a meat grinder (blender) to a uniform state, sugar, mix with mashed physalis.

Jam

Ingredients:

• sugar - 500 grams;
• physalis - 1 kilogram;
• water - 500 milliliters;
• cinnamon - 1 stick;
• citric acid - 1 gram.

Cooking method:

1. Blanch the fruits (maximum - 3 minutes), fold in a colander to drain excess fluid.
2. Pierce the berries with a fork, a toothpick or cut into 2 - 4 pieces. So they are better saturated.
3. Prepare syrup: dissolve 500 grams of sugar in 500 milliliters of purified water, add a stick of cinnamon and citric acid. Boil for 10 minutes.
4. Physalis fruits add to syrup, cook for 20 minutes on low heat. Turn off the fire, remove the cinnamon, cover, cool.
5. Boil again (20 minutes), roll up.

To prepare jam, physalis jam is wiped through a sieve, if necessary, a gelling agent (agar-agar, pectin, gelatin , starch ) is introduced .

Output

Physalis is a medicinal plant with sweet and aromatic fruits that have analgesic, diuretic, anti-inflammatory effects on the human body. On the basis of berries, medicinal decoctions, infusions, ointments that stop bleeding are prepared, cope with gout, articular rheumatism, hemorrhoids, pathologies of the liver, intestines, and urinary organs.

Fresh and dried fruits of physalis are used for therapeutic purposes to combat hypovitaminosis, inflammatory reactions. They contain pectin, healthy fatty oils, organic acids (tartaric, caffeic, citric, synapic, malic, succinic, furolic), vitamins A, C, B1, B2, B6 and minerals ( magnesium , iron , zinc , phosphorus , potassium , calcium ).

Pesya cherry is an unpretentious plant that is grown from seeds and seedlings. The best predecessors for planting are cabbage or cucumbers. It is not recommended to plant physalis after pepper, potatoes , eggplant and tomatoes, since they suffer from the same diseases.The plant branches strongly, so it is better to arrange it in a checkerboard pattern, observing the "distance" between the bushes - 50 centimeters.

How to understand the fruit is ripe or not?

First of all, carefully inspect the box. In ripe physalis, the cap is stretched and dried, and ripe berries are crumbled to the ground. To taste, they resemble a tomato. Green fruits contain many organic acids that give a characteristic sour tint to the berries.