Below we describe some interesting and accessible recipes for physalis, which you can easily implement with your own hands.
Caviar from physalis for the winter - recipe
Not having a pronounced taste in fresh form, after cooking, the vegetable physalis acquires a pleasant taste, albeit slightly specific, and fits well with the usual set of vegetables: carrots, onions, tomatoes, which makes it an excellent basis for vegetable caviar.
Ingredients:
- physalis - 1,1 kg;
- onion - 320 g;
- vegetable oil - 75 ml;
- pasta from tomatoes - 95 g;
- onion - 290 g.
Preparation
Before the preparation of the fizalis, it is necessary to undergo preliminary preparation. Purified physalis is lowered into boiling water and blanched for a couple of minutes. Such a simple trick helps to rid the fruits of wax plaque and remove bitterness. The discussed fruits are divided in half and begin to prepare a standard onion-carrot paste. As soon as the chopped vegetables reach the preheated oil in preheated oil, they are added with pieces of physalis, tomato paste, and also a generous pinch of salt and sugar. Caviar is stewed for about 20 minutes, and then laid out on a previously sterilized container and rolled up.
Salted vegetable physalis - recipe
Ingredients:
- physalis - 1,1 kg;
- horseradish leaves - 8 pcs .;
- garlic - 1 head;
- laurel leaves - 4 pcs.
Preparation
Preparation begins with blanching the physalis itself. Blanched fruits are dried, and in the meantime, a brine solution is prepared for pouring. For its preparation, water is brought to a boil with salt (at a rate of 50 g per liter). Laurel, horseradish, chives and laurel leaves are laid out on clean cans. In the banks tightly put the prepared fruit physalis and fill them with a solution of salt. Banks with fizalis left for a day, then drain the liquid, re-boil it and again pour into the banks, and then roll.
Gem from physalis - recipe
If a vegetable grade of physalis is allowed for cooking unsweetened spins, dessert (earthy) fruits are used in the preparation of jam, jams and candied fruits.
Ingredients:
- physalis - 1,1 kg;
- water - 480 ml;
- sugar - 480 g.
Preparation
Blanch the physalis for about 2-3 minutes, and while the fruits are in boiling water, prepare a strong sugar syrup, boiling the remaining pair of ingredients from the list together. When the syrup is ready, they are injected with physalis and leave the fruit for 6-8 hours. After insisting, the jam is repeatedly brought to a boil, cooled for a similar period of time and repeated the procedure again.
Ready jam is poured over sterile jars and rolled with scalded lids.
Physalis sun dried - recipe
The dried fruit of the physalis has a very pleasant taste, a pronounced sweetness and a not too dense texture. Like other dried fruits, physalis, prepared by drying, is used for baking, compotes or eaten as a separate snack.
You can dry the fruits in the sun, or in an oven or a special dryer. In the first case, the cleansed physalis is simply laid out in one row, in the second - left at 60-70 degrees, with the door slightly opened, and in the third - it is dried in special containers for half a day. Chilled after drying, the fruits are stored in sealed containers or paper bags, keeping in mind the humidity level in the storage room so that the berries are not banned.