More information about Goldenberry

Uses:
Fresh fruit: Delicious as fresh fruit, in fruit compote, as an ingredient in yogurt, ice-cream, sour cream, jelly made from semolina with strawberry juice, jams, juices, pastries. Very tasty for chocolate fondue, chocolate flan or coated in chocolate as bonbons. Also as decoration.
Dried fruit: In muesli with almonds, hazelnuts, raisins and figs. In energy bars, fruit teas, bakery products, pastries, comfits and chutney.
Pulp: In ice-cream, yogurt, sour cream, sweets, juices and fruit syrups.
Fruit flour: In sour cream, bakery products, pastries and desserts.

Health:
Good for diabetes and anemia, it also increases resistence. It has diuretic properties, is anti-rheumatic and has natural cleansers for liver and kidney problems.

Nutritional values differ depending on the region and form of cultivation in which the plant grows. In the Peruvian Andes the “Physalis” finds ideal growing conditions.

200 grams of Goldenberry contain the daily recommended allowance of:

Vitamin A 32%
Vitamin C 75%
Niacin 25%
Calcium 12%
Manganese 35%
Iron 18%
Phosphorus 60%
Carbohydrates 8%.