Inca Berry - Original Taste of the Fruit

In short: Peruvian groundcherry (Physalis peruviana) is grown much like tomatoes: sow the tiny seeds in March–April, plant out in May after the Ice Saints at 80 × 100 cm in a sunny spot, and tie the plants to a stake. They thrive at 16–25 °C, and the berries inside the lanterns are harvested in September.

Peruvian Groundcherry - Original Fruit Flavour

Peruvian groundcherry (Physalis peruviana) - originally from Peru and Guatemala, called "Inca cherry", is an undemanding annual plant growing up to two metres tall that will surprise you with the abundance of fruits and the fascinating view of beautiful flowers and ripening "lantern" fruits. Groundcherry belongs to the nightshade family.

It is truly a beautiful ornamental plant that can be placed in the garden not only in a bed, but also, for example, next to an outdoor seating area, at the garden entrance, by the gate, or by the fence, so that even the neighbours can enjoy the view. Groundcherry doesn't require special care and grows vigorously. However, as it is a subtropical plant, it won't survive our frosts.

Flower

The magnificent flower is also interesting about the groundcherry. The flower with a dark brown centre consists of a five-lobed calyx and a light yellow five-pointed corolla with five stamens and a superior ovary. However, it is usually hidden near the plant stem under the foliage. Only attentive observers will notice it. A special feature is that the groundcherry flowers at night.

Lanterns

are the amazing fruits of the groundcherry. They grow up to 17 cm in length, and the calyx, the groundcherry's husk, conceals a round, yellow to orange fruit. The berry has very tasty flesh. During ripening, the calyx has a yellow-orange colour that appears very positive and inspiring, and in autumn a straw-yellow colour that also adds flair to the garden.

Groundcherry in the Kitchen

Peruvian groundcherry can be consumed just for taste as a vitamin-packed bite. Or used to decorate dishes, salads, trays with starters, canapés. Or processed with heat into jam or chutney. They are candied and dried like raisins. Groundcherry looks festive and exotic on the plate. It can enhance and above all add a special touch to any dish.

The flavour of the berries is full, juicy, piquantly sweet and sour. It contains a small amount of sugar, vitamin C, provitamin A, pectin, rutin, potassium, calcium and phosphorus. It is classified among elixirs of youth and the substances it contains are highly beneficial for the human body. It has antioxidant effects and protects cells against premature ageing. It helps with urinary tract and digestive tract inflammations.

Growing Groundcherry

Growing Peruvian groundcherry is relatively simple. Groundcherry is grown similarly to tomatoes. Groundcherry requires placement on the sunny side of the bed or garden. Best on the south side of walls. It thrives in deeply dug soils that provide sufficient space and nutrients.

Sowing - seeds are sown in March to April, the plant seeds are tiny. So we sow evenly, for example on a tray. After the seedlings emerge, we prick them out at greater distances from each other into pots or sowing containers, one to three seedlings each.

Planting - grown seedlings are planted in the bed or in larger pots in May, after the Ice Saints.

In July through August, the plant thrives in warm weather and can grow more extensively. We recommend tying the plant to a support stake, as it can grow up to 120 cm tall. The plant begins to flower. We can pinch out the plant just like tomatoes, for example. Generally, after pinching, it produces more fruit, even though you might think you're reducing the plant and will have fewer fruits. Don't be afraid of pinching out. For good growth, the optimal temperature for physalis is 16-25°C. We plant the plants at a spacing of 80x100 cm. We can provide the plant with more warmth by mulching with black non-woven fabric.

Peruvian groundcherry grows very vigorously and can therefore suppress other nearby plants. Consider carefully where you plant your physalis.

Fertilising and watering - we recommend continuous fertilising throughout the entire growing season

Harvest - in autumn (September) we harvest the lanterns with the tasty berry inside. We can store them in a cool, dry place, where the physalis will stay good to eat for several months. If frosts catch us and the physalis fruits are not yet ripe, we can harvest the crop and let it ripen at home on the windowsill, for example. We can also dig up the entire plant and transplant it, allowing the fruits to ripen on the plant in the warmth of our home. Consume only fully ripe fruits of Peruvian groundcherry.

The fruits of some physalis species are poisonous and purely ornamental.