Strawberry and vegetable physalis: a recipe for cooking

Physalis, the recipe of which we will cite in this article, is a delicious and healthy vegetable. It is marinated, salted, eaten fresh. Strawberry physalis (the recipe for cooking this variety will help you to diversify your sweet table) is also a storehouse of vitamins, has a pleasant delicate taste and unusual appearance. A little advice: the collected fruits should be immediately cleaned from the cups (except those you want to use for decoration). Otherwise they will get an unpleasant smell and will be bitter.

Physalis. Recipes for the winter

From a strawberry variety it is possible to weld very tasty jam. To do this, prepare a syrup of 1.2 kg of white sugar and half a liter of water. Add sugar to the liquid, stirring constantly. Bring to a boil and make sure that all the crystals are dissolved. The third obtained syrup fill the physalis. The recipe suggests that it will take about a kilogram. Leave for a few hours. During this time, the berries will permeate. Pour the rest of the syrup, cook for a quarter of an hour, leave to insist on the day. Put again on the fire, boil and, 10 minutes after the mixture boils, remove from the plate, boil and pour into the container. For the preparation of jam and jam, the same scheme remains, but physalis (the prescription assumes that the finished product should be more dense than the jam) and the liquid should be taken in other proportions. Jam sugar and berries are required equally. It should be cooked longer, but at the slowest possible heat, so that the physalis does not lose its gelling properties. Also, add citric acid and grate the berry mass through a sieve. Very tasty candied fruit from strawberry fizalisa. In order to make them, you should pour berries with hot syrup (one and a half glasses of water and six glasses of sugar) and leave it for six hours. Then put the citric acid - three grams for each kilogram of physalis. Boil and put into a colander, dry in the oven. Sprinkle with powdered sugar.

Recipes from the Physalis Vegetable

Prepare the marinade from a tablespoon of sugar and the same amount of salt. In each half-liter jar lay spices (leaves of fruit trees, cloves, peppers, garlic, tarragon, fennel seeds) on them - physalis of vegetable varieties, washed and peeled from the boxes. Fill with a hot marinade, sterilize the jars and roll them. Very tasty and unusual prepared from fizalis vegetable varieties of caviar. Half a kilogram of fruit should be cut and fried in vegetable oil. Add two shredded bulbs and two grated carrots, crushed garlic, salt, parsley, sugar, bay leaf and black pepper. Stew until done. You can still fill with sweet paprika if you like it. You can eat this dish right away, having cooled well. You can roll in cans for the winter months. To do this, you need to add at the end of cooking preservative - citric acid, as well as tomato paste. Vegetable fizalis can still be used in any vegetable assortment. It fits well with tomatoes, carrots, squash, cucumber.