Physalis vegetable: useful properties and recipes

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

Why is vegetable physalis useful?

They started talking about the benefits and dangers 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 oncology.
3. Reduces the risk of developing joint diseases.
4. Increases bone density.
5. Used to treat diabetes.
6. It has a beneficial effect on eyesight.
7. Strengthens the immune system.
8. Normalizes the digestive tract.
9. It has a healing effect on the human body.
10. Helps to heal wounds.
11. Used in weight loss diets.
12. Helps to solve some of the problems of women's health.
13. It has a positive effect on the health of men.

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

1. Physalis-based medicines cannot be used 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, stomach ulcer.
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 halves;
• cook assorted cucumbers, tomatoes, cabbage, bell peppers, plums;
• caviar turns out delicious;
• surprisingly, but physalis is suitable for jam, candied fruit, compotes.

Helpful hints:

1. Before cooking, remove the "paper wrappers" from the berries.
2. Regardless of which recipes are used, Mexican tomatoes need to be blanched to remove the bitterness, odor, and gum from the berries.
3. In order for whole fruits to be successfully salted or marinated, they need to be pricked like tomatoes.

And now about the recipes for cooking dishes from vegetable physalis.

Physalis vegetable recipes for the winter

Physalis does not ripen immediately, but gradually, which is very convenient, because not every person likes Mexican vegetable preparations. Therefore, you should not cook large portions of new dishes, it is better to take the minimum amount of products in order to find the desired option.If you like something, it is best to start harvesting after harvesting the main crop.

How to pickle vegetable physalis according to the classic recipe

Classics are always in vogue when cooking any vegetables, including physalis. The pickling process is almost the same as when harvesting 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 a photo) are presented in the article.

Recipe 1

Using the ingredients, physalis can be preserved in a variety of ways.

Option 1.

It is necessary:

1. Put fruits in steamed jars, add herbs and spices.
2. Pour water into a separate container, add sugar, salt and vinegar after boiling.
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.

The nuances of the recipe for canning vegetable physalis:

1. Put 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, pour into containers. Cover 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 over physalis, and again leave under the lids for 15 minutes.
6. After the allotted time, pour the marinade back into the pan, boil. Add vinegar and pour over physalis jars.
7. Roll up containers tightly, turn upside down and put away under a "fur coat".

Recipe 2

The composition of the workpiece:

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

How to cook:

1. Distribute anise, allspice, coriander in 500 ml jars.
2. Place prepared and punctured vegetable physalis.
3. Boil a filling of sugar, salt, vinegar.
4. Fill the jars with marinade, cover and sterilize. The process takes 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 pickle physalis with vegetable slices

Large specimens of Mexican tomato can be marinated 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 peas of black pepper;
• 60 ml of vinegar 9%;
• 20 ml of vegetable oil.

The nuances of the recipe:

1. Remove rustling shells from vegetable physalis, rinse thoroughly.
2. Fold the fruits in a colander, blanch in boiling water for 2-3 minutes.
3. After the raw materials have cooled, cut each Mexican tomato into slices.
4. Fold in jars up to the shoulders.
5. Boil the marinade from the amount of water specified in the recipe, sugar, salt, bay leaves, pepper. From the moment of boiling, 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 a "fur coat" until it cools.

Physalis vegetable marinated in tomato juice

Physalis marinade can be made from ripe tomatoes.

The prescription 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 (the sauce should be 1.5 liters);
• black pepper - 3 peas.

Pickling rules:

1. Peel the physalis and blanch.
2. Cut the tomatoes into pieces, 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. Put fruits and spices in sterile jars, 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. For closing, metal or screw covers can be used. Turn the workpiece upside down for the winter, wrap it up and wait until it has completely cooled down.

Spicy pickle of vegetable physalis

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

According to a prescription for 1 liter of water (2 cans of 500 ml), 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;
• carnation - 2 buds;
• bay leaf - 2 pcs.;
• salt - 40 g;
• sugar - 50 g;
• vinegar essence - 1 tbsp. l.

Features of the recipe:

1. Pure and blanched fruits are pricked and laid out in sterile jars.
2. Add all the spices in equal proportions.
3. Pour boiling water over the jars. Cover and set aside for 10-15 minutes.
4. Drain the liquid into a saucepan, boil the marinade from sugar, salt and vinegar essence.
5. Pour boiling brine into jars, quickly roll up, put on lids. Remove under a blanket until it cools completely.

Physalis caviar for the winter

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

The composition of the preparation for the winter:

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

How to cook:

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

Recipe for cooking vegetable physalis with garlic

Ingredients:

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

Stages of work:

1. Arrange herbs and spices in jars.
2. Fill containers with Mexican tomato as tightly as possible.
3. Pour boiling water over the jars, leave for a third of an hour. Repeat the procedure twice.
4. Pour the liquid into a saucepan, add more spices indicated in the recipe.
5. Pour the boiling marinade over the fruits, close tightly with lids, turn over and put under a "fur coat" until cool.

Vegetable physalis recipe with cloves and spices

The composition of the preparation for the winter:

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

Conservation process:

1. Chop the fruits with a toothpick and put them 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 contents of the jars with marinade, cover with lids and place in a wide saucepan for sterilization (the water must be hot), which lasts no more than 15 minutes.
4. Take out cans, wipe and roll up in a convenient way.
5. For 24 hours, remove the inverted workpiece under a warm blanket.
6. You can choose any cool place for storage.

Physalis vegetable jam for the winter

Delicious jam can be made from Mexican tomato. To do this, you need to take:

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

Features of the recipe:

1. The fruits are blanched and the liquid is allowed to drain.
2. Syrup is prepared from 0.5 kg of sugar and 500 ml of water.
3. Fruits are poured and kept in syrup for 4 hours.
4. Pour 500 g of sugar, mix the contents, trying not to damage the fruits. Cook for 10 minutes from the moment of boiling.
5. Remove the pan from the stove and leave for 6 hours.
6. Pour in the remains of granulated sugar and cook for another quarter of an hour.

The finished jam is laid out in jars and put away in a cool place.

Candied Physalis Vegetable

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

What you need:

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

Cooking nuances:

1. Peel the fruits, wash and blanch.
2. Boil the syrup, pour over the physalis.
3. Prepare ordinary jam, which is simmered for no more than 15 minutes.
4. Throw the hot preparation for candied fruits in a colander and wait for all the syrup to drain.
5. Fold the berries on a baking sheet and place in the oven, preheated to 40 degrees.
6. It takes 11 hours to dry the fruits, the oven door is kept ajar.
7. Sprinkle dried candied fruits with icing sugar.

The dessert is stored in tightly closed jars.

Terms and conditions of storage

Any physalis blanks are stored in a cool place until the next harvest. The main thing is to follow the technology, use sterile jars and lids. Jars can be placed in the basement, refrigerator, or in the cupboard in the kitchen. You can not only allow sunlight to fall on the products.

Conclusion

The proposed recipes for cooking vegetable physalis for the winter are quite simple, novice housewives can use them. Exotic fruits can be grown on their own or purchased from the market. Choosing a suitable preparation option, the hostess can be sure that the family will be provided with delicious snacks and a sweet dessert.

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