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Peruvian ground cherry "Kudesnik"
Peruvian ground cherry - Physalis peruvianum.
A valuable and tasty dietary product. Used fresh, for making compotes and jam.
An exotic vegetable crop with very tasty fruits, intended for growing in film greenhouses.
Mid-late variety: from germination to ripening takes 130-140 days.
Plants are grown through seedlings: sowing in mid-February.
The variety is medium-sized (up to 1,6 m). Fruits weigh 8 g, flattened-round, taste like a mixture of strawberries, kiwi and grapefruit, very rich in B vitamins, pectins, iron and carotenoids.
The skin and pulp are brownish-orange in color, containing a record high amount of pectin - 3.8%. The shelf life of the fruits of this variety is very high due to the dense skin. Undamaged fruits can be stored for up to 90 days at a temperature of +1 +2 °C with good ventilation.
Agrotechnics.
Physalis seeds are sown in greenhouses, hotbeds, under temporary film shelters. The soil mixture consists of 70-75% peat, 20-25% turf soil, 5% mullein with the addition (per 1 m) of 5 kg of turf soil or lime, 700 g of superphosphate, 400 g of potassium fertilizers, 200 g of ammonium nitrate. Thickening of crops is unacceptable (since physalis seeds are very small, they can be mixed with disinfected sand). Seedlings are grown at a temperature of +15+17 °C. Seedlings are picked when they have 2 true leaves. Planting pattern: 2,5 plants/m2. Watering - as needed.
A valuable and tasty dietary product. Used fresh, for making compotes and jam.
An exotic vegetable crop with very tasty fruits, intended for growing in film greenhouses.
Mid-late variety: from germination to ripening takes 130-140 days.
Plants are grown through seedlings: sowing in mid-February.
The variety is medium-sized (up to 1,6 m). Fruits weigh 8 g, flattened-round, taste like a mixture of strawberries, kiwi and grapefruit, very rich in B vitamins, pectins, iron and carotenoids.
The skin and pulp are brownish-orange in color, containing a record high amount of pectin - 3.8%. The shelf life of the fruits of this variety is very high due to the dense skin. Undamaged fruits can be stored for up to 90 days at a temperature of +1 +2 °C with good ventilation.
Agrotechnics.
Physalis seeds are sown in greenhouses, hotbeds, under temporary film shelters. The soil mixture consists of 70-75% peat, 20-25% turf soil, 5% mullein with the addition (per 1 m) of 5 kg of turf soil or lime, 700 g of superphosphate, 400 g of potassium fertilizers, 200 g of ammonium nitrate. Thickening of crops is unacceptable (since physalis seeds are very small, they can be mixed with disinfected sand). Seedlings are grown at a temperature of +15+17 °C. Seedlings are picked when they have 2 true leaves. Planting pattern: 2,5 plants/m2. Watering - as needed.
Marinated Physalis with Chili and Garlic.
An excellent spicy appetizer. Although Physalis (tomatillo/husk tomato) looks like green tomatoes, it tastes very different – it remains firm and crunchy. Chili pepper and garlic combine perfectly with it, and the sweet and sour marinade with wine vinegar unites everything.
Characteristics:
Preparation time: 20 minutes.
Quantity: 1 liter.
Calories (per 100 g): 47 kcal (Protein: 1 g, Fat: 1 g, Carbs: 10 g).
Ingredients:
- Physalis (vegetable variety);
- Small hot chili peppers;
- 1 head of garlic;
- 1 dill umbrella;
- 1 tsp coriander seeds;
- 2 tbsp white wine vinegar;
- 2 tbsp sugar;
- 1 tbsp salt (non-iodized);
- A few black peppercorns;
- Filtered water.
Preparation Method:
1. Prep Physalis: Remove the papery husks ("clothing"). Place the peeled physalis in warm water and wash thoroughly (the water may foam as the sticky protective layer washes off). Rinse with clean water and dry with a towel.
2. Fill the jar: Wash a 1-liter jar and rinse with boiling water. Place a dill umbrella and black peppercorns at the bottom. Fill the jar with physalis (large fruits can be cut in half), layering with garlic cloves.
3. Chili: Trim the stems of the peppers and prick them with a knife in several places. Add to the jar.
4. Heating: Pour boiling water into the jar, leave for 5 minutes. Drain the water. Pour fresh boiling water in, leave for another 5 minutes. Repeat 2-3 times, covering the jar to keep it warm.
5. Marinade: Put water, sugar, salt, and coriander in a saucepan. Bring to a boil and cook for 3 minutes.
6. Sealing: Drain the water from the vegetables. Pour the wine vinegar directly into the jar. Pour in the boiling brine to the top. Screw on the lid, turn upside down to check for leaks.
7. Cooling: Wrap the jar in a blanket until completely cool. Store in a cool, dark place.
Note: Physalis and green peppers may turn brownish during preservation – this is a normal reaction of chlorophyll to heat.
