Physalis – a plant that is found in almost every corner of the planet, but is most common in Bulgaria and Iraq. Physalis fruits have very useful properties, as they can have an analgesic, anti-inflammatory and antiseptic effect. In addition, the consumption of physalis promotes the consumption of stones and salts from the kidneys. Read the article about all the useful properties of physalis.
Physalis can be of various varieties. The most famous among them are common physalis, vegetable, Peruvian, ornamental, strawberry.
The most common variety is vegetable physalis. The ripe fruit has a rather pleasant taste, it is used for preparing various salads, hot dishes, sauces and seasonings.
Peruvian Physalis does not have a strong sweet taste, however, its aroma and taste are still very pleasant. The berries of this variety are not subject to long storage, if they are dried they resemble dried apricots, but with a more intense taste.
Physalis strawberry berries are small in size, and their taste and aroma is similar to strawberry. Jams, preserves, marmalade, compotes and kissels, fillings for pies are prepared from this variety.
All about the beneficial properties of physalis
Practically each of the physalis varieties has useful properties, including:
- painkiller;
- antiseptic;
- anti-inflammatory.
Physalis also stimulates the excretion of salts and stones from the kidneys, has a choleretic, diuretic and hemostatic effect. Physalis fruits are used to treat gynecological diseases.
Thanks to the consumption of strawberry physalis, it is possible to increase immunity, get rid of coughs and colds, and normalize the work of the endocrine system of the body.
Vegetable physalis is distinguished by a high content of pectins, tannins and vitamin C. In addition, it contains ascorbic, citric, tartaric, succinic, malic and caffeic acids, as well as useful minerals, volatile, protein and carotene.
Pineapple physalis contains lycopene and pectin, which are antioxidants.
Cauliflower and Physalis tart
You will need:
Stuffing – cauliflower, 2 carrots, 2 eggs, 1 onion, 400 g yogurt, 0.25 tsp. soda.
Dough – 2 tbsp. l. sour cream, 100 g butter or margarine, egg, salt, 0.5 tsp. baking powder, 1 cup flour.
Cooking:
1. Knead the dough, place in a mold and bake in the oven at 230 until golden.
2. Boil the cabbage for about 5-8 minutes, wait until the water drains, cut. Beat sour cream, salt, soda and egg.
3. Peel the carrots and grate them, leave them raw. Finely chop the onion and fry in a pan.
4. Mix cabbage, carrots, onions, physalis and sour cream. Pour the filling into the cake, put a little more physalis on top.
5. Bake at 170 for about 30 minutes.
Add a comment