Rus Articles Journal

Cape gooseberry, or Puzyrnaya a grass of

Cape gooseberry does not belong to those plants about which it is possible to tell that they grow in our gardens much, but those few enthusiasts that grow up this vegetable wonder, fully enjoy peculiar beauty, taste and advantage of its fruits.

Funny look of fruits generated a set of names in Russia, among them is also such as cherry pes, puzyrny grass, sleepy dope. Cape gooseberry received the scientific name from - for flower cup forms (from Greek physao - to inflate, physalis - a bubble).

I it is valid, the flower cup strongly expands and gets a form of a bubble in which there is a roundish mnogosemyanny, brilliant berry of orange color, size about cherry. By the time of maturing of a fruit coloring of a cup passes from green in brightly - orange.

Cape gooseberry conducts the origin from the Central and South America where grows in a wild look and breeds self-sowing as a weed. This culture is very popular in Mexico, Guatemala, Peru, Venezuela, Colombia. In these countries a large number of the productive varieties adapted for cultivation on plains and in mountains is removed.

cape gooseberry became known to

In Russia almost along with tomatoes - at the beginning of the 19th century, but the culture was not widely adopted. In those days cape gooseberry dishes only occasionally moved during ceremonial Russian lunches as a dessert.

the Big collection of plants of family solanaceous including cape gooseberry, it was collected and brought in 1925 - 1926 during N. I. Vavilov`s expedition. Seeds seeded on skilled plantations of All-Union institute of rasteniyevodstvo and, located in different climatic zones of the country. Also it turned out that cape gooseberry can be grown up almost everywhere though best of all than dews it in the south of Russia and the Far East. Collected fruits tried to use in the confectionery industry, but everything came to an end in the fact that they became raw materials for receiving natural lemon acid. Gradually interest in this vegetable culture ran low.

Once again cape gooseberry was remembered in days of the Great Patriotic War when the Soviet Union on tapes - Lisa received several tons of seeds of this plant. But, unfortunately, and it did not help it to become widespread culture, and cape gooseberry strongly was proved for the time being only on sites of gardeners - fans.

Fruits for every taste

Distinguish cape gooseberry vegetable, strawberry and decorative.

Vegetable cape gooseberry conducts the origin from shade-enduring and cold-resistant Mexican plants. It strongly branching plants with leaves is extended - an ovoid form. Depending on a grade the tops of vegetable happens yellowish, green, is dark - green and violet.

of the Plant perekrestnoopylyayushchiyesya, flowers rather large, yellow, with darkly - the violet bases of petals. Mature fruits large, various coloring: yellowish, green, it is yellow - green, is bright - yellow, is yellow - violet and violet, weighing 30 - 80 g. Their surface is covered with a sticky waxy raid, bitterish taste.

Strawberry, or berry, cape gooseberry occurs from is southern - the American self-pollinated plants; it has densely trimmed stalks and oval, slightly corrugated, is dark - leaves, green with yellowness. Flowers more small, than at vegetable cape gooseberry, it is pale - yellow, with brown specks at the basis of petals. Berries medium-sized, yellow or it is bright - orange, sweet and turned sour - sweet, with strawberry taste, weighing 5 - 10 g. The sticky wax-like raid on them is absent. Gardeners sometimes call strawberry cape gooseberry izyumny berry or an earth cranberry.

cape gooseberry is Very popular

with gardeners and florists decorative, or garden. It is presented by several species of high and low plants with green and crimson escapes, the large and small kolokolchaty hanging flowers with a red, white, blue nimbus and “small lamps“ of the most various size, yellow, orange, red or nut color. Grow up decorative cape gooseberry as a bordyurny plant; it not only well looks in a garden, but maybe unconditional decoration of any winter bouquet. For this purpose stalks with “small lamps“ cut off before coloring of boxes begins to change, and without any preliminary processing suspend for drying in the warm room.

the Dietary product

Unripe fruits of cape gooseberry contain toxic substances (glycoalkaloids) which disappear by the time of approach of a full maturity.


In mature fruits found 3 - 6% of sugars, 1 - 2,5% of proteins, tannic, pectinaceous substances, flavonoids, organic acids (lemon, apple, amber, wine), steroid and wax-like connections, bitterness, essential oils and a complex of vitamins: pro-vitamin A (the sum of carotinoids), 1 vitamins B , B 2 , B 12 , C, P, PP with all necessary macro - and minerals.

Fruits of cape gooseberry reckon as a valuable dietary product with the balanced composition of biologically active agents which render diuretic, zhelchegonny, spazmolitichesky, antimicrobic, anti-inflammatory and glistogonny action. They can be used at diseases of urinary tract, zheludochno - an intestinal path and respiratory system, and thanks to the high content of pectinaceous substances, as a component which connects and brings microbic toxins, heavy metals, radionuclides and excess cholesterol out of a human body.

the Balanced complex of nutrients, vitamins and minerals which is contained in cape gooseberry allows to consider it as the means restoring ability of an organism to self-recovery. That is why it is especially useful to the people who had a long serious illness.

the fruits of vegetable cape gooseberry exempted from chekhlik wash

Before the use in food with hot water or blanch 2 - 3 minutes for removal of the sticky waxy substances having not absolutely pleasant smell and bitterish taste. Add cape gooseberry to salads, vegetable soups and vegetable canned food. Do tasty sauces, caviar, candied fruits, jam and candies of fruits, pickle them and salt, receiving magnificent snack. Strawberry cape gooseberry is used for preparation of jam, jam, jams, candied fruits, compotes, kissels, candies. As fruits of this look are deprived of a waxy raid, just wash them, but do not blanch. It is possible them and to dry, using as raisin, a little less sweet, than real.

Any cape gooseberry thanks to the high content of pectinaceous substances possesses zheliruyushchy properties.

to the Gardener - on a note

Cape gooseberries in a garden

Modern grades of cape gooseberry are well adapted by

for climatic conditions of Russia, it is possible to grow up them in an open ground everywhere where tomatoes grow. The best temperature for height of 18 - 25 °C. Plants maintain autumn frosts to - 2 °C.

Strawberry cape gooseberry unlike vegetable is more exacting

to heat. Its seeds begin to sprout at a temperature not below 15 °C, and the plant well develops only at short southern day. In the conditions of long northern day the vegetative period of a rastyagiv etsyatsya and it is possible to receive ripe fruits only at cultivation of this look through seedling.


manages Cape gooseberry on all soils, except for sour and is superfluous humidified. Grows at introduction of humus or compost with superphosphate addition better. It is not necessary to land it on the soils which are plentifully dunged, otherwise at plants the strong tops of vegetable will grow, and formation and maturing of fruits will be late.

Should not put it and where eggplants, pepper, tomatoes, potatoes were grown up, - it will badly develop from - for unilateral soil exhaustions. Besides all this related cultures also suffer they from the same diseases and wreckers. The best predecessors of cape gooseberry: pumpkin, cabbage, bean and rhizocarpous plants.

Care of cape gooseberry same, as behind tomatoes. But cape gooseberry is not pasynkut, the main harvest at it is formed on lateral branches.

drying of chekhlik and acquisition of coloring, characteristic of this grade, by them are

Signs of maturing of fruits. The ripened fruits fall down, in dry weather they can lie, without spoiling, 7 - 10 days. Cape gooseberry can be collected once a week, since the fallen-down and ripened fruits, and then breaking well developed green. The removed fruits store in the dry room in small trellised boxes. At a temperature of 12 - 14 °C mature cape gooseberry lies 1 - 2 month. At more high temperature it ripens quicker and spoils: at a temperature of 25 - 30 °C on ripening 1 - 2 weeks leave.

to the Hostess - on a note

Not only tasty jam


of 1 kg of mature fruits of cape gooseberry, 4 small cut bulbs, 1,5 cups of granulated sugar, 1,5 cups of vinegar, 1 h l. the crushed ginger, 2 h l. salts, Cayenne pepper to taste.

Fruits to wash up and puncture with a thick needle in several places. To mix all ingredients, to bring to boiling, to add fruits and to cook on small fire of 45 minutes, constantly stirring slowly. To pour hot in the bottles sterilized by steam and after cooling to close a stopper.

Cape gooseberry marinated

of 500 g of fruits of cape gooseberry, 2 - 3 buds of a carnation, bay leaf, a piece of burning pepper, marinade (on 1 l of water of 50 g of salt, 50 g of granulated sugar, 1 h l. acetic essence).

Fruits to clear

of a cover, to remove with hot water a raid, to wipe, pin and to lay densely in banks. To add a carnation, burning pepper and bay leaf. To fill in with marinade, to sterilize 20 minutes and to roll up covers.

Cape gooseberry salty

of 1 kg of cape gooseberry, 50 g of spices (fennel, horse-radish, garlic, red siliculose pepper, leaf of blackcurrant, tarragon, basil, mint, parsley, celery).

Brine: on 1 l of water of 60 g of salt.

Fruits of cape gooseberry to clear

of a cover, to remove a raid and to lay in banks with spices. To fill in with a brine, to cover with pure fabric and to leave for 7 - 10 days at the room temperature for fermentation. The mold appearing during fermentation is recommended to be removed. After emergence of sour taste a brine to merge, filter, boil, again to fill in in banks and to roll up. To store in the refrigerator or a cellar.


of 500 g of cape gooseberry, 200 g of onions, 200 g of carrots, 100 g korenyev parsley or a celery, salt, sugar, black ground pepper, bay leaf, small cut garlic, greens of fennel and parsley to taste.

cape gooseberry Fruits, onions and korenye to clear, crush and fry on vegetable oil. To add to taste salt, sugar, black ground pepper, bay leaf, small cut garlic, greens of fennel and parsley. Carefully to mix well heated-up mix before receiving homogeneous mass.

On a table caviar is given cooled.


of 1 kg of fruits of cape gooseberry, 1 kg of sugar.

Fruits of cape gooseberry to clear

of a cover and to remove a raid. - to puncture the smallest in several places, averages - to cut in half, large - on 4 parts, to put in the enameled ware and to fill in with hot syrup. After syrup cools down, to cook in stages. For giving of aroma before the last stage of cooking to add several buds of a carnation or pieces of ginger.

Candied fruits

Ready jam to heat and pour out

on a sieve, having allowed syrup to flow down. To put fruits on a baking sheet and to dry in an oven at a temperature of 35 - 40 ° C. In well aired kitchen it is possible to dry also without heating.

the Dried-up fruits to sprinkle

with granulated sugar and to store in the banks closed by covers.

it is accurate to p to make an incision

of Candy thin scissors of a chekhlika of fruits of cape gooseberry so that at bending back of a film the star turned out. To lower each fruit in the kindled chocolate and to leave on a sheet of paper before hardening.

Taste and a type of such original candies can surprise with

any guest.


the Frozen puff pastry, 5 tablespoons of raspberry jam, 100 g of sugar, 200 g of cape gooseberry, fruit jelly.

to Roll with

puff pastry on the oiled baking sheet. To grease dough with raspberry jam and to sugar. To lay out cape gooseberry and to bake within 30 minutes at a temperature of 180 ° C.

Shortly before readiness to apply on a cake surface fruit jelly.