Physalis: features of cultivation and care. Physalis - growing with your own hands, practical advice Marmalade vegetable or berry physalis

Vegetable physalis, which is of Mexican origin, is not yet very common in our beds and can be perceived as an exotic plant. Having received more information about this crop and choosing the right varieties, you can register another useful and rather unpretentious plant on your site.

Description of the variety, its characteristics, growing region, application

Variety Marmalade - included in the State Register of the Russian Federation in 2009, recommended for cultivation in open ground and under film shelters through seedlings in all regions of the Russian Federation. Can be consumed fresh, used for canning, marinating and making caviar, preserves, jams.

The plant is cold-resistant, can spread even by self-sowing, fruitful, the fruits are quite well stored.

Table: variety characteristics (according to the State Register)

Physalis Marmalade is registered in the State Register

Among the seeds of the Sedek company, you can find another version of Marmalade physalis - with purple fruits. There is no information about this option in the State Register. The description on the package is as follows:

Table: variety Marmalade (purple)

Fruits can be used for pickling and salting, you can cook jam, marmalade, jams, prepare candied fruits, various desserts and various vegetable salads from it.

Physalis has the taste and aroma of plums

Gallery: sweet and salty preparations from physalis

Even dry wine can be obtained from vegetable varieties of physalis.

Advantages and disadvantages, features, differences from other varieties

Mexican physalis varieties have a lot of gelling agents. They have fairly large, similar to medium-sized tomatoes fruits.

One of the main advantages of the variety is its versatility - it is classified as a berry and vegetable variety. And this means that the fruits can be used both as vegetable varieties (for making sauces, marinades, caviar, etc.), and as berry varieties (jams, preserves, marmalade, etc.). The taste of fruits during processing improves.

Growing features

Growing physalis is a lot like growing tomatoes. In central Russia, it is recommended to grow it in seedlings.

Sowing seeds for seedlings

It is better to grow physalis Marmalade through seedlings that have reached the age of 40–45 days. Sow seeds around the end of March. They are preliminarily kept in a 1% solution of potassium permanganate for half an hour, dried and then sown in a small container filled with loose soil for seedlings of tomatoes or peppers.

• The earth in the container is lightly tamped and the seeds are carefully laid out with tweezers;
• Then the seeds are sprinkled with earth with a layer of no more than 1 cm and gently moistened;
• The container is placed in a plastic bag, and then in a warm place with a temperature of +17, +20 o C;
• Shoots will appear no later than a week after sowing.

seedling care

You need to care for seedlings in the same way as for tomato seedlings. Because she needs a lot of light, a container with seedlings is placed on the windowsill. Well, if it is possible to use phytolamps for additional lighting.

Dive seedlings after the appearance of three true leaves.

Planting seedlings in open ground

Physalis seedlings can be planted when the seventh true leaf is formed.

Seedlings can be planted only after the threat of frost has disappeared. Most often this happens in late May - early June. Seedlings are planted according to the 60 × 70 scheme, because thickening leads to a decrease in yield. There should not be more than 5 bushes per square meter.

The best predecessors for physalis are cucumbers or cabbage, the most unsuccessful are any nightshade crops.

The landing site on the site should be sunny, physalis does not like low places and excessive humidity. Any soil for physalis is suitable, if it does not have high acidity. Although if it is fertile, the yield and quality of the fruit will increase. Before planting seedlings, nitroammofoska can be added to the soil: 50g / m 2.

Video: growing physalis

Care

Physalis is quite unpretentious, so special efforts to care for it are not required:

• One of the main conditions for good growth is a sufficient amount of heat and light;
• Planting should be watered only at the very beginning of growth, when the root system is actively forming. In the future, physalis does well without frequent watering. They are needed only during hot dry periods.
• But physalis is especially responsive to loosening. They need to be held at least three to four times per season.
• Tall plants, especially during the fruiting period, require a garter.
• Feed the plants two weeks after planting. It can be mullein infusion in a ratio of 1:8. Two weeks later - top dressing with complete mineral fertilizer - 1 table. spoon on a bucket of water.

Physalis is very responsive to loosening

Although physalis, like tomatoes, belongs to the nightshade family, it does not require pinching. This is due to the fact that the fruits of physalis are formed in the axils of the branches, which means that the more branches a plant has, the more fruit it will give.

Physalis does not need pinching: the more branches - the more fruits

Video: collection and storage of physalis

Video: vegetable physalis jam

Physalis marmalade is ideal for pickling

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Physalis is known to many only as a beautiful ornamental plant with bright "lanterns". But the fact that there is vegetable physalis, and even more so - berry, is not known to everyone. However, these types of physalis are quite edible, and enthusiastic gardeners often grow them in their gardens. By the way, physalis belongs to the same nightshade family as tomatoes. But in Rus', physalis in the form of a widespread agricultural crop did not take root, remaining a plant that is grown by rare enthusiasts.

vegetable physalis

Physalis vegetable - a native of Central America, but no particular difficulties with its cultivation in Russia were noted. It is unpretentious, ripens early and keeps well. Sometimes vegetable physalis is called Mexican tomato and earth cherry. This is a fairly productive crop, which is not afraid of phytophthora. The fruits of vegetable physalis are large, can reach 150 g, in a mature state they are yellow in color. The only pity is that the fruits of vegetable physalis are tasteless when fresh. But they make a good vegetable stew. In Mexico, hot sauces are made from vegetable physalis, put raw in salads. In our country, most often, the fruits of vegetable physalis are pickled. Pickled physalis tastes very similar to a regular pickled tomato. Some people make jam from vegetable physalis and claim that it resembles fig jam. However, for sweet preparations, berry physalis is more suitable.

berry physalis

Physalis berry has a more modest size than vegetable. But it is exceptionally fragrant and tastes like fruits of physalis berry varieties reminiscent of strawberries, grapes and pineapple. The most famous varieties of berry physalis are Confectioner and Strawberry. Physalis berry is also native to Central and South America, but it is more whimsical than vegetable physalis. But unlike vegetable, berry physalis can be eaten fresh. From the berry physalis, good marmalade, jam and jams are obtained. It can be put in compotes and jelly. And there are also varieties of berry physalis, the fruits of which are dried in the sun or in the oven, and they get almost real raisins. Berry physalis is good as a filling for pies. Be careful: the unripe fruits of physalis cannot be eaten, they are poisonous.

Physalis is quite rich in vitamin C and beta-carotene, contains 18 types of amino acids and polysaccharides. However, physalis does not enjoy special love among the population. Some restaurants offer physalis as an original exotic side dish or use it as a decoration for desserts. So physalis is not a competitor to berries or real tomatoes.

Physalis has been known to man since ancient times. The first to get acquainted with this plant were the inhabitants of North and South America, who grew physalis 7000 BC. e. Moreover, this berry plant can be cultivated in the conditions of our country. Unfortunately, not all gardeners have the necessary information about the features of growing and caring for physalis. Therefore, it is so extremely rare to be found on the plots.

But I must say that gardeners in vain ignore this plant. Its fruits are not only very tasty, but also rich in nutrients, and in this respect they can compete on equal terms with the tomato. Therefore, if you have already become interested in physalis, then you will probably be interested in learning about the technology of growing it in a country house or in an apartment.

Description and biological features of physalis

The genus Physalis includes more than 110 species of this plant. However, most of them are wild-growing, there are few cultural varieties among them - only 4. In our country, vegetable or Mexican physalis, strawberry, and also glutinous are most widely used, but the latter is grown extremely rarely.

You can often meet and physalis decorative. Its orange fruits, reminiscent of lanterns, are often used in the design of summer cottages and city flower beds. Although physalis is a classic perennial, however, the cultivation technique used in relation to it corresponds to annuals. Therefore, sowing seeds or cuttings are used as the main methods of reproduction.

Mexican physalis grows in the form of a rather voluminous bush, reaching a height of no more than 1 m. The strawberry species looks more compact, which can grow up to 0.5 m. During the growing season, it forms single flowers that have a different shade - yellow, green, orange. The cup, which looks like a flashlight, is also distinguished by a rich color palette. It can be yellow, green, orange, bright red and purple. Strawberry physalis grows fruits weighing 5-25 gr which emit a very strong odour. Larger are the berries of vegetable physalis, the mass of which can be from 25 to 100 grams. The seeds themselves are small in size, can be used for sowing for 8 years.

Physalis vegetable belongs to the nightshade family, among the representatives of which it is distinguished by the greatest resistance to negative temperatures. Seedlings can withstand frosts down to -3 degrees. Caring for this plant is easy. This plant loves sunny areas, tolerates periods of drought well, feels best on light, organic-rich soils. The important point is that the Colorado potato beetle does not show any interest in physalis. This culture is resistant to late blight, as well as other fungal diseases. This makes it more versatile, allowing you to cultivate it in the apartment, as well as in the country.

The fruits of the plant, which have a sweet taste, rich in many useful substances:

• sugars - 12.5%;
• useful fiber - up to 1%;
• proteins - about 2 g;
• carotene -1.2 mg;
• vitamin C - up to 30 mg.

The composition also contains a large amount of organic polyacids and lysine, the uniqueness of which is associated with its ability to prevent cancer.

A little about the most popular types and varieties

To remain completely satisfied, it is better to choose the best varieties of physalis for cultivation, which do not create problems in care.

Physalis vegetable

Among all types of edible physalis, the most interesting is mexican view. Many gourmets liked the fruits of this plant. Therefore, they are often used for cooking in many restaurants. One plant can bring up to 200 fruits per season, which can have a different color. Only the case-flashlight remains unchanged, which constantly has a yellow-green color. Vegetable physalis is used for food in a variety of ways: raw, pickled, salted. It is also used as a basis for the preparation of caviar, as well as a variety of confectionery: marmalade, jam, candied fruits, fruit sweets.

Among the varieties there are species that have the best taste properties:

• Wren;
• Gribovsky soil;
• Moscow early;
• large-fruited;
• Lichtarik.

The plants listed above are usually classified as salad-canning.

Physalis strawberry and berry

This type of physalis is known as Florida or pubescent. It produces miniature fruits the size of a pea, but they are sweeter and more fragrant. In this regard, they can compete with strawberries and raspberries, since they contain twice as much fruit sugars. From a practical point of view, it makes sense to cultivate strawberry physalis if one of the family members suffers from diabetes. Fruit have a bright amber color.

One plant can produce up to 3 kg of delicious berries per season. They can be consumed not only fresh, but also dried. However, in this case, changes occur with them: dried fruits become very similar to raisins. Before being used for food, the fruits of physalis must be treated with boiling water. This will help remove the sticky substance that is present on their surface from the berries. Because of this, the fruits have a somewhat unusual taste that some people may not like. The fruits of the varieties Candy and Philanthropist have the best taste properties.

Physalis raisin

It is considered to be variety of strawberry physalis. This species is distinguished by a more pleasant taste, as it has a slight sourness and a pineapple flavor. The juice of this plant, which resembles tangerine, is very unusual.

Physalis peruvian

This variety has a lot of fans all over the world. The uniqueness of its fruits gives a refined fruity taste with sourness, they give off the smell of grapefruit. The berries themselves are large and flattened, they emit a pronounced orange strawberry aroma. The fruits of the Columbus and Kudesnik varieties have the best taste properties. When dried, they become similar to dried apricots, however, the difference is still present here, as their taste becomes brighter.

Physalis decorative

This plant can reach a height of 60 cm, has white flowers that do not have a decorative effect. Physalis begins to transform with the onset of autumn, when it has bright orange lanterns containing red berries inside. However, such lanterns do not remain long and gradually change their color to transparent.

At this point, only veins and berries can be distinguished. Growing physalis is a fairly simple event, since it is a perennial, which will increase its rhizome over the years. Twigs with lanterns have bright decorative properties, so they can be included in dry bouquets. This plant forms an excellent composition in combination with the lunaria.

There is an opinion that physalis is an excellent choice for lazy gardeners. And there is a logical explanation for this. Physalis is not only resistant to frost, but also its fruits quickly reach the stage of maturity. When provided with favorable conditions, it can produce a high yield.

The gardener does not have to spend a lot of time and effort on growing seedlings from seeds. Instead, in early spring, seeds can be sown in open ground. And this will only need to be done once. Subsequently, he will produce seeds which will provide you with new plants. However, if it is important for you to get tasty physalis berries as early as possible, then it is best to use the seedling method of growing.

In principle, the gardener does not need to delve into the features of this crop in order to get a high yield of physalis from seeds. This plant grows well on heavy and sandy soils, the situation does not change too much if, instead of a lighted area, plant physalis in the shade.

Sowing seeds for seedlings

You can plan this operation right after the New Year. For these purposes, it is recommended to use separate containers, for example, 0.5 l cups.

• with the onset of March, they are transplanted into a common flowerpot or seating box;
• when it is time to plant seedlings in the ground, you need to be very careful not to damage the root system when dividing the bushes;
• when the ambient temperature stays above + 8 degrees, you can start hardening the seedlings, for this, the seedlings begin to be taken out into fresh air.

To get the first fruits from seeds, about 100 days should pass from the moment of emergence of seedlings. Physalis berries grow in places where the stem branches. Most of the crop is formed on two shoots of the first order and four shoots of the second order. In other areas, the berries grow singly, and often they have non-standard sizes.

Fruiting continues until the first frost. To determine that the berries are ripe, you can change the color and the beginning of their shedding. It is recommended to plan the collection of fruits of edible physalis on a sunny day. In the first days of September, you need to pinch the tops, as a result, the plant will spend energy not on the growth of branches, but on the formation of fruits.

Sometimes, with the advent of frosts, most of the berries do not have time to reach technical maturity. In this case, the situation can be corrected by ripening them. The gardener will have to dig a bush from the ground with roots, transfer it to a dry, frost-proof room and hang it in it. Such a measure allows you to harvest until the New Year, and in some cases until spring. The gardener will not have to take any action: when the berries ripen, they themselves will fall to the ground. But under the plants you need to lay a soft rag so that they are not damaged. Usually, unripe physalis berries that do not have defects ripen in 3-4 months. Ripe berries can be stored for 2 months at a temperature of 1 to 5-6 degrees.

Harvesting seeds of edible physalis is carried out according to a similar technology, as in the case of a tomato.

First, healthy, large, ripened fruits are selected, which must be cut into two parts, placed in a container filled with rainwater, and allowed to stand for a day so that the pulp becomes soft. In the future, it is necessary to separate the seeds from the pulp using a sieve, then rinse them and dry them. Physalis fruits have very small seeds - more than 1000 pieces per 1 gram.

If a gardener grows several varieties on a plot, then there is a high probability of mixing them. This The plant interpolates well with others.. At the same time, the fruits of edible physalis, grown as a result of cross-pollination with several varieties, have the same size and taste properties as the original, and in some cases surpass it.

Conclusion

Among the well-known crops, there are many that are undeservedly overlooked by many gardeners. Just such is Physalis, which forms delicious fruits of bright orange color. It is very easy to take care of it, as it can grow in any soil. Moreover, in some cases, you can not even waste time and effort on growing seedlings, but sow the seeds immediately into the ground. This will have to be done only once, because in the future, young layers will begin to grow from the physalis bush.

Candidate of Pharmaceutical Sciences I. SOKOLSKY. Photo by the author and I. Konstantinov.

Science and life // Illustrations

Science and life // Illustrations

The fruit of the physalis is in a sheath-sheath of fused sepals. The calyx in the first time after flowering grows faster than the fruit. When fully ripe, it dries up and changes its color.

Ornamental physalis is a perennial plant with bright orange "lanterns". It is good to put a vase with dried plants in the darkest corner of the apartment.

Physalis is unusually productive: every flower in it necessarily sets a fruit.

The fruits of strawberry physalis are amber in color, sour-sweet, weighing 5-10 g. They are tasty fresh and smell like strawberries.

Physalis varieties Confectioner.

Physalis is not one of those plants that can be said to grow in abundance in our gardens, but those few enthusiasts who grow this vegetable curiosity fully enjoy the peculiar beauty, taste and benefits of its fruits.

It was the funny look of the fruit that gave rise to many names in Russia, among them there are such as dog cherries, bubble grass, sleepy dope. Physalis got its scientific name because of the shape of the calyx of the flower (from the Greek physao - to inflate, physalis - bubble).

Indeed, the calyx of the flower grows strongly and takes the form of a bubble, inside of which there is a round, multi-seeded, shiny orange berry, the size of a cherry. By the time the fruit ripens, the color of the calyx changes from green to bright orange.

Physalis originates from Central and South America, where it grows wild and propagates by self-sowing like a weed. This culture is very popular in Mexico, Guatemala, Peru, Venezuela, Colombia. In these countries, a large number of productive varieties adapted to cultivation on the plains and in the mountains have been bred.

In Russia, physalis became known almost simultaneously with tomatoes - at the beginning of the 19th century, but the culture was not widespread. In those days, physalis dishes were only occasionally served at ceremonial Russian dinners as a dessert.

A large collection of plants of the nightshade family, including physalis, was collected and brought in 1925-1926 during the expedition of N. I. Vavilov. The seeds were sown on experimental plantations of the All-Union Institute of Plant Growing, located in different climatic zones of the country. And it turned out that physalis can be grown almost everywhere, although it grew best in southern Russia and the Far East. They tried to use the collected fruits in the confectionery industry, but it all ended with the fact that they became the raw material for obtaining natural citric acid. Gradually, interest in this vegetable crop dried up.

Once again, physalis was remembered during the Great Patriotic War, when the Soviet Union received several tons of seeds of this plant under Lend-Lease. But, unfortunately, this did not help him become a common culture, and for the time being, physalis firmly established itself only in the areas of amateur gardeners.

FRUITS FOR EVERY TASTE

There are vegetable, strawberry and decorative physalis.

Vegetable physalis is descended from shade-tolerant and cold-resistant Mexican plants. These are strongly branching plants with elongated-ovate leaves. Depending on the variety, the tops are yellowish, green, dark green and purple.

The plants are cross-pollinating, the flowers are relatively large, yellow, with dark purple bases of the petals. Mature fruits are large, of various colors: yellowish, green, yellow-green, bright yellow, yellow-violet and violet, weighing 30-80 g. Their surface is covered with a sticky waxy coating, bitter taste.

Strawberry, or berry, physalis comes from South American self-pollinating plants; it has densely pubescent stems and oval, slightly corrugated, dark green with yellow leaves. The flowers are smaller than those of the vegetable physalis, pale yellow, with brown speckles at the base of the petals. The berries are medium-sized, yellow or bright orange, sweet and sour-sweet, with a strawberry taste, weighing 5-10 g. There is no sticky waxy coating on them. Strawberry physalis is sometimes referred to as raisinberry or ground cranberry by gardeners.

Very popular with gardeners and florists is decorative, or garden, physalis. It is represented by several types of tall and low plants with green and crimson shoots, large and small bell-shaped drooping flowers with a red, white, blue corolla and "lanterns" of various sizes, yellow, orange, red or hazel. Grow decorative physalis as a border plant; it not only looks good in the garden, but can also be an unconditional decoration of any winter bouquet. To do this, the stems with "flashlights" are cut off before the color of the boxes begins to change, and without any pretreatment they are hung to dry in a warm room.

DIETARY PRODUCT

The immature fruits of physalis contain toxic substances (glycoalkaloids), which disappear by the time they reach full maturity.

In mature fruits, 3-6% sugars, 1-2.5% proteins, tannins, pectin substances, flavonoids, organic acids (citric, malic, succinic, tartaric), steroid and wax-like compounds, bitterness, essential oils and a complex of vitamins were found: provitamin A (the sum of carotenoids), vitamins B 1 , B 2 , B 12 , C, P, PP with all the necessary macro- and microelements.

Physalis fruits are considered a valuable dietary product with a balanced composition of biologically active substances that have a diuretic, choleretic, antispasmodic, antimicrobial, anti-inflammatory and anthelmintic effect. They can be used for diseases of the urinary tract, gastrointestinal tract and respiratory system, and due to the high content of pectin, as a component that binds and removes microbial toxins, heavy metals, radionuclides and excess cholesterol from the human body.

The balanced complex of nutrients, vitamins and microelements contained in physalis makes it possible to consider it as a means of restoring the body's ability to heal itself. That is why it is especially useful for people who have had long-term severe illnesses.

Before eating, the fruits of vegetable physalis, freed from covers, are washed with hot water or blanched for 2-3 minutes to remove sticky waxy substances that have a not very pleasant smell and bitter taste. Physalis is added to salads, vegetable soups and canned vegetables. Delicious sauces, caviar, candied fruits, jams and sweets are made from fruits, they are pickled and salted, getting a great snack. Strawberry physalis is used to make jam, marmalade, jams, candied fruits, compotes, jelly, sweets. Since the fruits of this species are devoid of a waxy coating, they are simply washed, but not blanched. You can also dry them using, like raisins, somewhat less sweet than real ones.

Any physalis, due to the high content of pectin, has gelling properties.

Gardener - note

PHYSALIS IN THE GARDEN

Modern varieties of physalis are well adapted to the climatic conditions of Russia, they can be grown in open ground wherever tomatoes grow. The best temperature for growth is 18-25°C. Plants withstand autumn frosts down to -2°C.

Strawberry physalis, unlike vegetable physalis, is more demanding of heat. Its seeds begin to germinate at a temperature not lower than 15 ° C, and the plant itself develops well only with a short southern day. Under the conditions of a long northern day, the growing season is extended and ripe fruits can be obtained only when this species is grown through seedlings.

Physalis succeeds on all soils, except for acidic and excessively moist. Grows better when making humus or compost with the addition of superphosphate. It should not be planted on soils that are abundantly manured, otherwise the plants will grow strong tops, and the formation and ripening of fruits will be delayed.

You should not plant it where eggplants, peppers, tomatoes, potatoes were grown - it will develop poorly due to one-sided depletion of the soil. In addition, all these are related crops and they suffer from the same diseases and pests. The best predecessors of Physalis: pumpkin, cabbage, legumes and root plants.

Physalis care is the same as for tomatoes. But physalis do not stepchild, because the main crop is formed on the side branches.

The signs of fruit ripening are the drying of the caps and the acquisition by them of the color characteristic of this variety. Ripe fruits fall off, in dry weather they can lie without spoiling for 7-10 days. Physalis can be harvested once a week, starting with fallen and ripe fruits, and then plucking well-developed greens. The removed fruits are stored in a dry room in small slatted boxes. At a temperature of 12-14 ° C, mature physalis lies for 1-2 months. At a higher temperature, it ripens and deteriorates faster: at a temperature of 25-30 ° C, it takes 1-2 weeks to ripen.

Hostess - note

NOT ONLY DELICIOUS JAM

Sauce

1 kg of ripe physalis fruits, 4 finely chopped onions, 1.5 cups of granulated sugar, 1.5 cups of vinegar, 1 tsp. chopped ginger, 2 tsp. salt, cayenne pepper to taste.

Wash the fruits and pierce with a thick needle in several places. Mix all the ingredients, bring to a boil, add the fruits and cook over low heat for 45 minutes, stirring constantly. Pour hot into steam-sterilized bottles and, after cooling, close with a cork.

PHYSALIS PICKLED

500 g of physalis fruits, 2-3 clove buds, bay leaf, a piece of hot pepper, marinade (50 g of salt, 50 g of granulated sugar, 1 tsp of vinegar essence per 1 liter of water).

Peel the fruits from the shell, remove plaque with hot water, wipe, chop and place tightly in jars. Add cloves, hot pepper and bay leaf. Pour marinade, sterilize for 20 minutes and roll up the lids.

PHYSALIS SALT

1 kg of physalis, 50 g of spices (dill, horseradish, garlic, red pepper, black currant leaf, tarragon, basil, mint, parsley, celery).

Brine: for 1 liter of water 60 g of salt.

Peel the physalis fruits from the shell, remove the plaque and put in jars with spices. Pour in brine, cover with a clean cloth and leave for 7-10 days at room temperature for fermentation. Mold that appears during fermentation is recommended to be removed. After the appearance of a sour taste, the brine is drained, filtered, boiled, poured into jars again and rolled up. Store in refrigerator or cellar.

CAVIAR

500 g of physalis, 200 g of onions, 200 g of carrots, 100 g of parsley or celery roots, salt, sugar, ground black pepper, bay leaf, finely chopped garlic, dill and parsley to taste.

Physalis fruits, onions and roots are peeled, chopped and fried in vegetable oil. Add salt, sugar, ground black pepper, bay leaf, finely chopped garlic, dill and parsley to taste. Thoroughly mix the well-heated mixture until a homogeneous mass is obtained.

Chilled caviar is served on the table.

JAM

1 kg of physalis fruits, 1 kg of sugar.

Peel the physalis fruits from the shell and remove the plaque. The smallest ones - pierce in several places, medium ones - cut in half, large ones - into 4 parts, put in an enamel bowl and pour hot syrup over. After the syrup has cooled, cook in several stages. Add a few clove buds or pieces of ginger before the last stage of cooking to add flavor.

CANDIED FRUIT

Heat the finished jam and pour on a sieve, allowing the syrup to drain. Put the fruits on a baking sheet and dry in the oven at a temperature of 35-40 ° C. In a well-ventilated kitchen, you can dry without heating.

Sprinkle dried fruits with sugar and store in jars with lids.

CANDIES

Carefully cut the caps of the physalis fruits with thin scissors so that when the film is folded back, a star is obtained. Dip each fruit into melted chocolate and leave on a sheet of paper until it hardens.

The taste and appearance of such original sweets can surprise any guest.

CAKE

Frozen puff pastry, 5 tbsp. l. raspberry jam, 100 g sugar, 200 g physalis sa, fruit jelly.

Roll out puff pastry on a greased baking sheet. Lubricate the dough with raspberry jam and sprinkle with sugar. Put the physalis and bake for 30 minutes at a temperature of 180 ° C.

Shortly before cooking, spread fruit jelly on the surface of the cake.