Physalis (Cape Gooseberry)
Physalis peruviana · Kaapse kruisbes · goudbes
Physalis (Cape Gooseberry): what every chef needs to know
Across kitchens worldwide, Physalis (Cape Gooseberry) has earned a reputation as a small orange fruit enclosed in a papery husk of dried calyx leaves. The flavour is sweet-sour with a subtle herbal note. In patisserie and fine dining, physalis is an iconic garnish in which the husk is opened back like decorative wings. The fruit is rich in fibre and beta-carotene. The husk itself is not edible but doubles as a presentation element. Physalis should never be eaten with the husk closed.
Physalis (Cape Gooseberry): nutritional values per 100g (fresh, zonder kafje)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 174133) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 174133).
Physalis (Cape Gooseberry): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Fresh physalis dipped in tempered dark chocolate, a classic petit four in Dutch pâtisserie
Baked cheesecake with opened physalis husks as decoration on top
Sweet-and-sour physalis confiture with vanilla, paired with soft goat's cheese or brie
Physalis (Cape Gooseberry): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Open the husk like wings and fold back for a decorative presentation on the dessert plate.
Use a 1:1 saute-to-sugar ratio; test the set with the cold-plate method.
Hold the saute by the husk, dip in dark chocolate and allow to set on a silpat mat.
Physalis (Cape Gooseberry): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Physalis (Cape Gooseberry): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Physalis is available year-round via imports from Colombia, Peru and South Africa. Year-round stable supply makes this a reliable product for the professional kitchen.
Physalis (Cape Gooseberry): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Physalis (Cape Gooseberry): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Peach and apricot nuances align perfectly with the sweet-sour tropical flavour of physalis
- Moscato d'Asti DOCG
Chalky minerality and citrus acidity balance the sweetness of physalis in dessert presentations
- Champagne AOC Blanc de Blancs
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Physalis (Cape Gooseberry)
At what temperature should you store Physalis (Cape Gooseberry)?
Store Physalis (Cape Gooseberry) at 8–12°C (with husk, not in sealed plastic), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Physalis (Cape Gooseberry) professionally?
The primary professional technique for Physalis (Cape Gooseberry) is Raw as garnish at room temperature for 0 min. Always verify core temperature with a calibrated probe thermometer.
Does Physalis (Cape Gooseberry) contain allergens?
Physalis (Cape Gooseberry) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Physalis (Cape Gooseberry)?
Physalis (Cape Gooseberry) provides 53 kcal, 1.9g protein and 0.7g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 174133).
When is Physalis (Cape Gooseberry) in season?
Physalis (Cape Gooseberry) is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
