Physalis vegetable: beneficial properties and recipes

Physalis (Mexican physalis, Mexican tomato physalis) is not such a rare guest on the plots of Russians. Unfortunately, not everyone knows how to properly take advantage of the harvest of these berries. Most often, jam or compotes are prepared from the fruits. In fact, there are many options for using exotic berries. The article will present recipes for preparing vegetable physalis for the winter, which will help diversify the table of any family.

What are the benefits of vegetable physalis?

People started talking about the benefits and harms of physalis in the 20s of the last century. Academician N.I. Vavilov became interested in the problem. In his opinion, the product was suitable not only for improving the nutrition of the inhabitants of the USSR, but also for the needs of the textile industry, as an excellent dye.

After a detailed analysis of the properties of plants, 13 positions were identified when vegetable physalis is beneficial:

1. Improves the functioning of the heart and the entire cardiovascular system.
2. It is an excellent tool for the prevention of cancer.
3. Reduces the risk of developing joint diseases.
4. Increases bone density.
5. Used to treat diabetes.
6. Has a beneficial effect on vision.
7. Strengthens the immune system.
8. Normalizes the functioning of the gastrointestinal tract.
9. It has a healing effect on the human body.
10. Helps heal wounds.
11. Used in weight loss diets.
12. Helps solve some women's health problems.
13. Positively affects men's health.

But when consuming vegetable or berry physalis, you should not neglect the contraindications:

1. You cannot use medicines prepared on the basis of physalis for more than 10 days in a row. You also need to take a break for 7-14 days.
2. Berries are not recommended for people with thyroid disease, gastritis, or stomach ulcers.
3. Women expecting the birth of a child and nursing babies should temporarily stop using physalis.

What to cook from vegetable physalis for the winter

Mexican physalis is a unique product that can be harvested for the winter, just like cucumbers and tomatoes:

• salt;
• marinate whole and in half;
• prepare assorted dishes with cucumbers, tomatoes, cabbage, bell peppers, plums;
• The caviar turns out delicious;
• Surprisingly, physalis is suitable for jam, candied fruits, and compotes.

Helpful Tips:

1. The paper wrappers are removed from the berries before cooking.
2. Regardless of what recipes are used, Mexican tomatoes must be blanched to remove bitterness, unpleasant odors and sticky substances that are on the surface of the berries.
3. In order for whole fruits to be successfully salted or pickled, they need to be pricked, like tomatoes.

And now about recipes for preparing dishes from vegetable physalis.

Recipes for vegetable physalis for the winter

Physalis does not ripen immediately, but gradually, which is very convenient, because not every person likes preparations from the Mexican vegetable. Therefore, you should not prepare large portions of new dishes; it is better to take a minimum amount of products to find the right option. If you like something, it’s best to start preparing it after harvesting the main harvest.

How to pickle vegetable physalis according to the classic recipe

Classics are always in fashion when preparing any vegetables, including physalis. The pickling process is almost the same as when preparing tomatoes and cucumbers for the winter.

Ingredients for 1 liter of water:

• Mexican tomato – 1 kg;
• cloves – 5-7 pcs.;
• black and allspice – 4 peas each;
• cinnamon - a pinch;
• bay leaf - several pieces;
• granulated sugar – 50 g;
• salt – 50 g;
• table vinegar 9% – 15 ml;
• dill umbrellas, cherry and currant leaves, horseradish - to taste.

There are different options for the classic preparation of vegetable physalis, 2 of them (as well as photos) are presented in the article.

Recipe 1

Using the ingredients, you can preserve physalis in different ways.

Option 1.

Necessary:

1. Place fruits in steamed jars, add herbs and spices.
2. Pour water into a separate container, after boiling, add sugar, salt and vinegar.
3. Pour the marinade into jars and sterilize for a third of an hour.

Option 2.

When using this option, the cans are filled three times.

Nuances of the recipe for canning vegetable physalis:

1. Place some of the herbs and spices in the jars, then the fruits. The rest of the seasonings are on top.
2. Boil clean water in a saucepan and pour into containers. Cover with a lid and wait 10-15 minutes.
3. Drain the liquid into a saucepan. Place on the stove to prepare the marinade.
4. When the water boils, add granulated sugar and salt. Boil for 5 minutes.
5. Pour in the physalis and leave covered again for 15 minutes.
6. After the required time, pour the marinade back into the pan and boil. Add vinegar and fill the jars with physalis.
7. Roll up the containers hermetically, turn them upside down and put them under the “fur coat”.

Recipe 2

Workpiece composition:

• 750 g fruits;
• 3 star anise;
• 1.5 tsp. coriander seeds;
• 6 peas of allspice;
• 700 ml water;
• 1 dec. l. granulated sugar;
• 1 dec. l. salt;
• 4 tbsp. l. wine vinegar.

How to cook:

1. Divide anise, allspice, and coriander equally into 500 ml jars.
2. Place the prepared and punctured vegetable physalis.
3. Cook the filling from sugar, salt, vinegar.
4. Fill the jars with marinade, cover with lids and place for sterilization. The process lasts 15 minutes.
5. Seal the jars with lids.
6. Place the containers upside down, wrap them in a blanket and keep them in this position until they cool completely.

How to marinate physalis vegetable slices

Large specimens of Mexican tomatoes can be pickled not whole, but in slices.

Ingredients for 1 liter of water:

• 1 kg of ripe fruits;
• 20 g salt;
• 60 g granulated sugar;
• 1 bay leaf;
• 6 black peppercorns;
• 60 ml table vinegar 9%;
• 20 ml vegetable oil.

Recipe details:

1. Remove the rustling shells from the vegetable physalis and rinse thoroughly.
2. Place the fruits in a colander and blanch in boiling water for 2-3 minutes.
3. After the raw material has cooled, cut each Mexican tomato into slices.
4. Place in jars up to the shoulders.
5. Cook the marinade from the amount of water specified in the recipe, sugar, salt, bay leaves, and pepper. From the moment it boils, cook the marinade for 5 minutes.
6. Pour in the oil and vinegar and immediately add the filling to the jars.
7. Close with lids, turn over and put under the “fur coat” until cool.

Physalis vegetable, marinated in tomato juice

The marinade for pouring physalis can be prepared from ripe tomatoes.

The recipe will require:

• Mexican tomato – 1-1.2 kg;
• horseradish root, currant leaves, parsley, celery, garlic - depending on taste;
• bay leaf – 2 pcs.;
• salt – 60 g;
• granulated sugar – 60 g;
• ripe tomatoes for pouring (there should be 1.5 liters of sauce);
• black pepper – 3 peas.

Marinating rules:

1. Peel the physalis from the shells and blanch.
2. Cut the tomatoes into pieces and cook for a third of an hour. When they have cooled slightly, remove the skins and seeds through a fine sieve.
3. Pour the juice into a saucepan, boil, add granulated sugar and salt, boil for 5 minutes.
4. Place fruits and spices in sterile jars and pour boiling water for 10 minutes.
5. Pour water out of the jars, add chopped herbs, fill the jars to the top with hot tomato juice.
6. Metal or screw caps can be used for closure. Turn the workpiece upside down for the winter, wrap it up and wait for it to cool completely.

Spicy marinade from physalis vegetable

Dishes made from vegetable physalis should not be too spicy, as this may negatively affect the taste of the preparation for the winter.

According to the recipe for 1 liter of water (2 cans of 500 ml each) you will need the following products:

• Mexican tomato – 1 kg;
• hot pepper - half a pod;
• allspice – 4 peas;
• garlic cloves – 4 pcs.;
• mustard seeds – 1 tsp;
• cloves – 2 buds;
• bay leaf – 2 pcs.;
• salt – 40 g;
• sugar – 50 g;
• vinegar essence - 1 tbsp. l.

Recipe Features:

1. Clean and blanched fruits are pricked and placed in sterile jars.
2. Add all spices in equal proportions.
3. Fill the jars to the top with boiling water. Cover and set aside for 10-15 minutes.
4. Drain the liquid into a saucepan, cook the marinade from sugar, salt and vinegar essence.
5. Pour boiling brine into jars, quickly roll up, and place on lids. Place under a blanket until completely cool.

Vegetable physalis caviar for the winter

You can make delicious caviar from vegetable physalis for the winter. The process is simple, the main thing is to choose quality products.

Composition of the preparation for the winter:

• 0.7 kg of Mexican tomatoes;
• 0.3 kg of onion;
• 0.3 kg carrots;
• 20 g sugar;
• 20 g salt;
• 90 ml vegetable oil.

How to cook:

1. Vegetables must be washed, peeled, cut into small pieces, and placed in different cups.
2. Fry each ingredient separately.
3. Transfer to a saucepan, stir and place on low heat to simmer.
4. Record the boiling time and after 25 minutes, remove the product from the stove, put it in jars, and seal it.

Recipe for vegetable physalis with garlic

Ingredients:

• 1 kg of vegetable physalis;
• 1 liter of water;
• 4 garlic cloves;
• 8 peas each of allspice and black pepper;
• 16 clove buds;
• 4 bay leaves;
• 4 dill umbrellas;
• 1 horseradish leaf;
• 4 cherry and currant leaves;
• 50 ml 9% vinegar;
• 40 g sugar;
• 20 g salt.

Stages of work:

1. Place herbs and spices in jars.
2. Fill the containers with Mexican tomatoes as tightly as possible.
3. Pour boiling water over the jars and leave for a third of an hour. Repeat the procedure twice.
4. Pour the liquid into the pan, add more spices specified in the recipe.
5. Pour the boiling marinade over the fruits, close the lids tightly, turn them over and put them under the “fur coat” until they cool.

Recipe for vegetable physalis with cloves and spices

Composition of the preparation for the winter:

• vegetable physalis – 1 kg;
• hot chili pepper - half a pod;
• cloves – 2 buds;
• allspice – 5 peas;
• laurel – 2 leaves;
• mustard seeds – 15 g;
• granulated sugar – 100 g;
• table vinegar – 30 ml;
• water – 1 l.

Preservation process:

1. Prick the fruits with a toothpick and place in prepared containers. Add hot pepper and mustard equally to all jars.
2. Prepare a filling of sugar, salt, bay leaf, cloves and allspice. Boil the liquid for 5 minutes, then pour in the vinegar.
3. Pour the marinade into the contents of the jars, cover with lids and place in a wide saucepan for sterilization (the water should be hot), which lasts no more than 15 minutes.
4. Take out the jars, wipe and roll up in a convenient way.
5. Place the inverted workpiece under a warm blanket for 24 hours.
6. You can choose any cool place for storage.

Physalis vegetable jam for the winter

You can make delicious jam from Mexican tomatoes. To do this you need to take:

• 1 kg of fruits;
• 1.2 kg sugar;
• 500 ml water.

Recipe Features:

1. The fruits are blanched and the liquid is allowed to drain.
2. A syrup is prepared from 0.5 kg of sugar and 500 ml of water.
3. Pour over the fruits and keep in syrup for 4 hours.
4. Add 500 g of sugar and mix the contents, being careful not to damage the fruit. Cook for 10 minutes from the moment of boiling.
5. Remove the pan from the stove and leave for 6 hours.
6. Add the remaining granulated sugar and cook for another quarter of an hour.

The finished jam is placed in jars and stored in a cool place.

Candied physalis vegetable

Candied fruits can be made from fruits covered with rustling shells. There is nothing complicated in the recipe, but in winter you can enjoy a delicious dessert.

What you will need:

• 600 g Mexican physalis;
• 600 g granulated sugar;
• 30 ml lemon juice;
• 250 ml of clean water.

Cooking nuances:

1. Remove the calyxes from the fruits, wash and blanch.
2. Boil the syrup and pour it over the physalis.
3. Prepare regular jam, which is simmered over low heat for no more than 15 minutes.
4. Place the hot candied fruit preparation in a colander and wait for all the syrup to drain.
5. Place the berries on a baking sheet and place in the oven preheated to 40 degrees.
6. It takes 11 hours to dry the fruits; keep the oven door ajar.
7. Sprinkle dry candied fruits generously with powdered sugar.

The dessert is stored in tightly closed jars.

Terms and conditions of storage

Any physalis preparations are stored in a cool place until the new harvest. The main thing is to follow the technology, use sterile jars and lids. The jars can be placed in the basement, refrigerator or kitchen cabinet.You just shouldn’t allow sunlight to fall on the food.

Conclusion

The proposed recipes for preparing vegetable physalis for the winter are quite simple; novice housewives can use them. Exotic fruits can be grown independently or purchased on the market. By choosing the appropriate preparation option, the housewife can be sure that the family will be provided with delicious snacks and sweet desserts.

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