Is it possible to ripen physalis?

Content

• Is it possible to ripen physalis?
• Immature harvested physalis do not ripen
• Tomatillo are harvested green
• Green salsa with tomatillos (salsa verde)
• Tips & Tricks

Is it possible to ripen physalis?

The delicious fruits of the Physalis (also called Andean berry or Cape Gooseberry), which originate from the South American subtropics, not only look appetizing, but are also true vitamin bombs. No wonder that more and more garden and balcony owners cultivate this easy-to-maintain plant. Unfortunately, the cherry-sized fruits ripen only with sufficient heat, so that the harvest can fail in some years due to a too short summer. In such cases, the gardener wonders: Can physalis be ripened?

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Immature harvested physalis do not ripen

At least smaller and green harvested fruit will definitely not ripen, even if you put an apple or banana. In this case, the exiting ripening gases accelerate at most the rotting process. On the other hand, if the Physalis berries are almost ripe - but not quite yet - then you have a chance to let them ripen. There are three options for this:

1. First, place the plant in a warm winter habitat. However, you should make sure that you pour the Physalis sufficient, possibly even a fertilizer is necessary. Furthermore, the plant should stand as bright as possible. If she loses her leaves, it is too dark. After all the fruits have matured, the Physalis can move into the right winter quarters. This method works even when the fruits are still very green.

2. Cut down the plant 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. Almost ripe berries can be harvested along with the stem and casing. Spread the fruit over a large area in a warm place, where you will ripen.

Tomatillo are harvested green

Unripe Andean berries taste very sour and are also toxic in large quantities. Unlike this Physalisart, however, you can harvest the Mexican Tomatillo (Physalis ixocarpa) green. This fruit takes a green-purple color in its ripe state and can then be eaten raw. On the other hand, immature tomatillo are often used to prepare savory and / or spicy salsas and chutneys.

Green salsa with tomatillos (salsa verde)

For the typical Mexican salsa you need:

Tips & Tricks

Green tomatillos are mainly used as vegetables and are very versatile. They fit about in vegetable stews, salads, dips and sauces. The fruits taste particularly good in the company of avocado and tomato.

IJA