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Ground cherries are called poha in the Hawaiian language, and poha jam and preserves are traditional desserts made from Physalis plants grown on the Hawaiian Islands. [17] A 2013 literature review identified more than one hundred works with medical use of various Physalis species from the Americas.
Physalis peruviana is a species of plant in the nightshade family native to Chile and Peru. [2] Within that region, it is called aguaymanto, uvilla or uchuva, in addition to numerous indigenous and regional names.
Physalis heterophylla is a perennial, and is one of the taller-growing North American members of the genus, reaching a height up to 50 cm. The leaves are alternate, with petioles up to 1.5 cm, ovate in shape, usually cordate at the base (this is especially true of mature leaves), 6–11 cm long at maturity.
Virginia Groundcherry is one of the edible North American species. Being a member of the nightshade family, unripe fruit can be poisonous. When ripe, the fruit should be an orangey-yellow color. Flavor, when fresh off the bush, is almost candy-like, but changes after a short time into something more akin to a cherry tomato. [3]
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Physalis pruinosa is a plant in the genus Physalis in the nightshade family Solanaceae, often referred to as ground cherry or husk tomato.It is a native species in a range extending from northern Mexico through Central America. [1]
The tomato-flavored berry was boiled and ground with onion, coriander, and chilis to make a dish considered to be a delicacy. The fruit was also dried and mixed into flour for bread . Today the Zuni use the closely related common tomatillo ( P. philadelphica ) in a sauce recipe derived from the traditional dishes that used wild species.
English common names include: angular winter cherry, [12] balloon cherry, [12] cutleaf groundcherry, [12] [13] gooseberry, [12] hogweed, [12] wild tomato, camapu, and occasionally other common names for the genus Physalis. In Spanish it is known as bolsa mullaca [14] In Malayalam it is known as njottanjodiyan and mottaampuli.
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