“Let Food Be Thy Medicine” -hippocrates.
Ate Pichuberries – native to the highlands of countries along the Andes.
(very impressive nutrition facts: Protein: 1.7 grams Glycemic Index: 25 Vitamin A: 2800 UI/100g)
The scientific name of the Pichuberry is Physalis Peruviana; throughout history the fruit adopted many other names including Cape Gooseberry, Goldenberry, Ground Cherry, and Uchuva, but none as aligned with its native environment as the name Pichuberry. This fruit is native to Peru and has been closely aligned with the Lost Incan Civilization and Machu Picchu. After being adopted by other European cultures, the fruit’s identity had become lost in translation due to various different names and misbrands that occurred. In France, this fruit is also referred to as “Love in the Cage” due to its versatility and uniqueness it brings to the Parisian restaurant environments.
Initially looks like a tomatillo in its husk, but comes from a completely different plant as well as differs in taste.
taste: even mix of tart and sweet flavor..lemon/grape/kiwi all in one? would love your opinion! certainly looks like a cherry tomato and similar texture – completely different taste.
Found this pichuberry salsa recipe that I plan to try out:
Ingredients 1 cup Pichuberries without the cape (half lengthwise) 1 small avocado, halved, pitted, peeled and coarsely chopped. 1 small tomato, coarsely chopped 1/2 red bell pepper, coarsely chopped ½ green bell pepper, coarsely chopped 1 jalapeño chopped, seedless. 1/2 cup (2 oz) chopped green onions Juice of ½ lemon 2 tablespoons olive oil 1 tablespoon chopped fresh cilantro Pinch of salt