Physalis

Physalis - Physalis sp. - is a member of the Solanaceae family and the Solaneae tribe. The physalis genus comprises over 100 known species. Physalis peruviana is eaten raw in fruit salads and is widely used in pastries, preserves, ice creams, jams, etc. The fruits are rich in pectins and considered a good source of vitamins A, B and C. They are a rich source of carotenes, phosphorus and iron. Immature fruits are toxic. Physalis ixocarpa is used more as a vegetable than as a fruit, although it is also eaten raw when ripe. It is mainly used to make a sauce called "salsa verde". In Mexico, a decoction of calyxes is used to treat diabetes. Physalis pubescens is also widely used in baked goods, and some people prefer it to raisins and figs for cakes. It can also be used to make jams. In Mexico, this species has many medicinal virtues. The whole plant is considered to be vermifuge, pectoral, diuretic, depurative and antipyretic. A decoction is used to treat abscesses, coughs, fevers and sore throats.