The delicious fruits of the Physalis (also called Andean berries or Cape gooseberries), which come from the South American subtropics, not only look appetizing, but are also real vitamin bombs. So it's no wonder that more and more garden and balcony owners are cultivating this easy-to-care plant. Unfortunately, the cherry-sized fruits only ripen when there is sufficient heat, so the harvest can fail in some years due to a summer that is too short. In such cases, the gardener asks himself: Can Physalis be allowed to ripen?
Can you let Physalis ripen?
Physalis can continue to ripen under certain conditions: When the fruits are almost ripe, you can either place them with the plant in a warm winter quarters, hang up the shoots or spread the berries over a large area. However, green, unripe fruits do not ripen.
Physalis harvested immature do not ripen
At least smaller and green fruits will definitely no longer ripen, even if you add an apple or a banana. In this case, the escaping ripening gases only accelerate the putrefaction process. However, if the Physalis berries are almost ripe - but not quite yet - then you have a chance to let them ripen. There are three ways to do this:
1. First of all, you place the plant in a warm winter quarters. However, you should make sure that you water the Physalis sufficiently; it may also be necessary to add fertilizer again. Furthermore, the plant should be as bright as possible. If it loses its leaves, it is too dark. After all the fruits have ripened, the Physalis can go into its proper winter quarters. This method works even if the fruit is still very green.
2. You cut the plant down before the first frost and hang the shoots with the unripe fruits in a dark and warm place. However, this only works with berries that are almost completely ripe.
3. You can harvest almost ripe berries including the stem and shell. Spread the fruits out over a large area in a warm place; they will ripen there.
Tomatillos are harvested green
Unripe Andean berries taste very sour and are also poisonous in large quantities. In contrast to this type of Physalis, you can harvest the Mexican tomatillo (Physalis ixocarpa) green. This fruit takes on a green-purple color when ripe and can then be eaten raw. Unripe tomatillo, on the other hand, is often used to prepare hearty and/or hot salsas and chutneys.
Green salsa with tomatillos (salsa verde)
For the typical Mexican salsa you need:
- Tomatillos, chili pepper(s), onions and garlic, all finely chopped
- The vegetables are cooked in plenty of olive oil until they are soft.
- Shortly before the end of the cooking time, sugar is added to taste.
- Let the salsa cool and then season with s alt, pepper and finely chopped herbs.
- Basil and parsley especially go well with it
Tips & Tricks
Green tomatillos are primarily used as a vegetable and are very versatile. They go well in vegetable stews, salads, dips and sauces. The fruits taste particularly good in the company of avocado and tomatoes.
