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Golden Ground Berry "Koroljok"
Golden Ground Berry ''Koroljok''.
Early ripening and very large.
Fruit ripens 90-95 days after full germination. The plant is non-standard, determinate, erect, medium-branched and medium-leaved, 60-80 cm high.
The leaf is obovate, medium-sized, light green, smooth, without stipules.
The fruit is round, dense. The color of the unripe fruit and cap is light green and green, the ripe one is light yellow and yellow. Fruit weight is 60-90 g. The taste of fresh fruit is sweet and sour.
The yield of commercial fruits is up to 5 kg per plant.
Value of the variety: early ripening, large-fruited, high content of pectin substances in fruits, cold resistance.
Grown in open ground with winter or early spring sowing of seeds in the ground or through seedlings.
Recommended for processing into caviar, jam, preserves, candied fruit, dry wine, as well as for pickling and marinating.
Early ripening and very large.
Fruit ripens 90-95 days after full germination. The plant is non-standard, determinate, erect, medium-branched and medium-leaved, 60-80 cm high.
The leaf is obovate, medium-sized, light green, smooth, without stipules.
The fruit is round, dense. The color of the unripe fruit and cap is light green and green, the ripe one is light yellow and yellow. Fruit weight is 60-90 g. The taste of fresh fruit is sweet and sour.
The yield of commercial fruits is up to 5 kg per plant.
Value of the variety: early ripening, large-fruited, high content of pectin substances in fruits, cold resistance.
Grown in open ground with winter or early spring sowing of seeds in the ground or through seedlings.
Recommended for processing into caviar, jam, preserves, candied fruit, dry wine, as well as for pickling and marinating.
* Ground Berry for the winter.
Ingredients: 1 kg of vegetable physalis, 1 l of water, 3 tbsp. sugar, 1 tbsp. salt, 3 tbsp. 9% vinegar, 1 tbsp. vegetable oil, 3 bay leaves, 10 black peppercorns.
1. Peel the Ground Berry from the cases, rinse with water, cut in half, fill the jars to the shoulders (cuts up).
2. Boil the water, add sugar, salt, bay leaf, pepper, boil for 5 minutes.
3. Remove from heat. Add vinegar and vegetable oil, stir and fill the jars to the top.
4. Roll up, turn over onto the lids and cool under a blanket.
Store at room temperature.
