Recipes with physalis
With its striking colour and appealing size, the EAT ME physalis is an ideal garnish. It's an easy fruit to thread onto a cocktail stick. And a real eye-catcher in a bowl of assorted fruit. But why not try an adventurous combination? Focaccia and physalis might seem an unusual match… until you taste it!
Simply remove the papery husk and rinse the berry before consumption. And then you can cook and experiment to your heart's delight: in the pan, the oven, a salad or – what usually happens – eaten as it is.
How to use physalis in the kitchen?
- In salads
- As a snack
You can store physalis, but the berries prefer to be kept outside the fridge.
Nutritional values per 100 grams
Work on your vitamin C content with the physalis! The fruit is rich in that important vitamin. Why C is so important? For example, it boosts your resistance to physical exertion. Your resistance also improves in a cold environment. And it is generally known that vitamin C has a positive effect on your immune system.
Where does physalis come from?
EAT ME sources the fruits in Colombia. Central and South America offer the optimal climate for growth. The warmer it is, the better the fruit grows. And they certainly know how to grow. The physalis only takes 8 months to grow from a seed into a mature plant. And, what's exceptional is that growers can harvest the berries all year round for a maximum of 2 years.
As the plant grows, the beautiful papery husk develops around the berries. The husk acts as a natural protection and gives the berry a longer shelf life. The husks are dried in the packing stations using air circulation.