Have you ever tasted a physalis today? Learn about the medicinal properties of this fruit and wonderful recipes!

Originating from the Amazon and the Andes, has physalis varieties grown in America, Europe and Asia. In Colombia, is known as uchuva and Japan, as hosuki. It is a shrubby plant, which can reach two meters in height.

A small fruit, beautiful, delicate flavor and acid starts to shine in the finest tables of the country, after meals, in partnership with the coffee. The physalis presents pure or covered with a layer of chocolate, a fascinating contrast of colors and flavors. Native of temperate and tropical regions, is the edible portion is protected by a delicate leaf, likened the role of rice. The color of the fruit ranges from yellow to green, through red.

Despite the popularity among the inhabitants of the forests, physalis only now beginning to gain status in the urban environment. Fresh and tasty, the physalis reveals great ingredient for ice cream and jam. But perhaps the most perfect of their combinations is with chocolate.

It is rich in vitamins A, C, phosphorus and iron, as well as alkaloids and flavonoids. It purifies the blood, strengthens the immune system, relieves sore throats and helps reduce cholesterol. The native population of the Amazon use the fruits, leaves and roots in the fight against diabetes, rheumatism, skin, bladder, kidney and liver. Recent scientific studies in progress and not yet completed showed astrong immune stimulating activity such as fighting some cancers in addition to antiviral effect against influenza virus, herpes, polio and HIV type 1.

Now that we know that fruit is delicious and very important for our health, why not learn some recipes?

• Ingredients
• 1 can sweetened condensed milk
• The same measure of milk
• 1 teaspoon lemon zest
• 200g chocolate bar
• 50 units of Physalis
  
  
• How to Prepare

1. Leaving open the physalis carefully tearing the cup so that the product is like petals
2. Then pull straight up and keep all the "petals" together
3. Clean the fruit

Cook the contents of a can of condensed milk with the same measure of milk to the point of Brigadier (and appears when you move the pot)
Let cool slightly
Mix one teaspoon of lemon zest
When grating lemon green one just get the part because the whitest can taste bitter
Melt two chocolate bars, milk or can be bittersweet, in a water bath and keep aside
Take the physalis clean and dry, soak in the cream, turn to keep the product attached, place in freezer for 10 minutes
Remove and then dip in melted chocolate, not too hot
Place the fruit on a form
Let it dry in the refrigerator, preferably with plastic cover how, then open the "petals" in order to make the product more appealing

Gently pull the leaves of Physalis and twist them at the base. Make a thin sugar syrup *. Soak the fruit in the caramel, without covering the leaves, and drain the excess. Put on parchment paper and let dry.

* FINE SUGAR SYRUP (Caramel)
Ingredients
250 g sugar
500 ml of water

How to prepare
Boil water and sugar in a heavy saucepan. Abeixe fire and swing twice to make color evenly.Do not use spoon to stir. When the caramel reaches the desired color, immerse the pot in ice water. Remove before the caramel hardens.

Dough ingredients:
- 200 grams of milk biscuit in a blender with crushed 80 g butter

Ingredients filling:
- A pint of milk
- 400 g condensed milk
- 200 g cream
- 300 g of fresh white cheese
- 200g physalis

Ingredients of coverage:
- Physalis jelly, made with 100 grams of fruit and sugar
- A pan cook for about 5 hours and let it cool

Preparation:
Use a round shape about 22 cm in diameter with removable bottom. Spread the bottom of the form a wafer to form a ground base. In a blender put the milk, condensed milk, cream, milk, white cheese and whole physalis (only thin that has shelled around). Beat until it turns into liquid and pour into shape. Bake at 220 degrees for one hour. Once baked, remove from oven and let cool. Than, refrigerate for about 4 hours. Only then remove the form. To decorate, spread the jam over the tart physalis and put some fruits with the peel.

Tip: If you prefer to use other fruit jelly to cover.