PHYSALIS
Physalis, or cape gooseberry, with its latin name Physalis peruviana, is a member of the nightshade family of plants. To make things less complicated let's just say it is relative to such foods as tomatoes, tamarillos, potato, peppers, and aubergines. For this reason you may want to experiment with physalis and other nightshade family fruits and vegetables. Physalis, when we buy it for eating, is essentially a small round orange fruit, covered by a dry husk. Naturally the husks are discarded and the fruit is eaten (I saw some newbies once attempting to eat the whole thing!). The physalis plants are not very tall, although they can grow longer than a human being, and a single plant generates about 300 fruits. Their plant physiology requires sunny hot places, plenty of water, and an average soil, but there are also some physalis species that can be grown in colder climates when not being fully active.
Physalis comes originally from the northern part of South America, although it is not a major market fruit there. It is known for its ability to keep well in storage, as it can last for months in a dry atmosphere. The fruits are picked when they are dry so no mold will be able to grow on the plant. The season for physalis lasts differently in different countries. For example, the English plantations harvest their fruits from late summer and on through the autumn. However in Africa the season is usually during the late spring and early summer. So if you have access to exported physalis from the right country in the right time of the year, you can have a lasting supply throughout the year.
The history of physalis spreading around the world is an interesting one. As mentioned, the fruit comes from South America, although it is now maybe even more common in southern Africa. From there, it came to Australia where the English settlers and prisoners (I guess) probably gave it the common name - cape gooseberry. The cape is the protecting husk that makes the fruit last long as long as it is dry. From Australia, physalis quickly went on to New Zealand. Sometime in its distributory path, the fruit got a grip on Asia and Europe as well.
Physalis fruit is eaten raw, and has a fine flowery and sour-sweet flavor. It can be used in desserts with other fruits, or as a main component (can be expensive though!). The moderate way of using physalis is to make use of its unique floral tones to enhance the taste of other fruits. The fruits can also be cooked for jams, or for making pies or other filled pastries. Due to their esthetical appeal, they can also be used for decorating desserts, or for making simple desserts, like physalis dipped in chocolate. Physalis can also be dried and eaten on a later occasion.
Some species of Physalis are quite interesting for their visual attraction. One good example is the chinese lantern that has large and vividly colored husks.