Physalis that are harvested immature do not ripen
At least smaller and green-harvested fruits definitely no longer ripen, even if you add an apple or a banana. In this case, the ripening gases released will at most accelerate the putrefaction process. If, on the other hand, the physalis berries are almost ripe - but not quite yet - then you have a chance to let them ripen. There are three ways to do this:
- When can I finally harvest delicious physalis?
- Numerous types of Physalis offer exotic pleasure for the eyes and palate
- Is it necessary to wash the physalis?
1. First you put the plant in warm winter quarters. However, you should make sure that you water the Physalis sufficiently, it may also be necessary to add another fertilizer. Furthermore, the plant should be as bright as possible. If it loses its leaves, it is too dark. After all the fruits are ripe, the physalis can go into the right winter quarters. This method works even if the fruits are still very green.
2. You cut the plant down 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 with their stem and shell. Spread the fruits over a large area in a warm place, there they will ripen.
Tomatillo are harvested green
Unripe Andean berries taste very sour and are also poisonous in large quantities. In contrast to this type of Physalis, however, you can harvest the Mexican Tomatillo (Physalis ixocarpa) green. When ripe, this fruit takes on a green-purple color and can then also be eaten raw. Immature tomatillo, on the other hand, is often used to prepare hearty and / or hot salsas and chutneys.
Green salsa with tomatillos (salsa verde)
For the typical Mexican salsa you need:
- Tomatillos, chilli pepper (s), onions and garlic, all cut into small pieces
- The vegetables are cooked in plenty of olive oil until they are soft.
- Just before the end of the cooking time, sugar is added to taste.
- Let the salsa cool and then season with salt, pepper and chopped herbs.
- Especially basil and parsley go well with it
Tips & Tricks
Green tomatillos are mainly used as a vegetable and are very versatile. They go well in vegetable stews, salads, dips and sauces. The fruits taste particularly good in the company of avocados and tomatoes.