Physalis seeds from Peru

The Peruvian Physalis , also called  "Alkekengi ", "Inca Plum" or "Peruvian Cockerel", is known for its large hairy leaves and bushy shape. This plant is distinguished by its majestic appearance, often considered the most beautiful of the physalis varieties. The fruits, wrapped in a lantern-shaped calyx, take the form of yellow-orange berries the size of large cherries or even small apricots. These berries, rich in vitamins and minerals, are not only nutritious but also aesthetic, adding an exotic touch to dishes and desserts.

Growing advice for Physalis "Alkekenge Jaune"

The climate and cultivation requirements are the same as those of tomatoes . However, the germination time is 10 to 20 days . 

Sow in a warm environment ( at a constant temperature  of at least 20°  - ideally 24°) from mid-February to the end of April.   Maintain a warm, humid environment (water lightly but regularly) and bright. 

Prick out a first  time with 2 to 4 leaves in a pot, always warm (15-20°). 

Plant 50 x 80 cm apart , after April 15 in a greenhouse or after the last frosts, in open ground. North of the Loire, the ideal is to grow your Physalis  in a greenhouse but you can quite successfully grow Physalis outdoors when the season is not too humid. Then choose a sunny spot , along a well-ventilated wall.

Diseases and pests

• Diseases :

  • Physalis is relatively hardy, but can be prone to mildew . Ensure good air circulation between plants and avoid excess humidity.

• Pests:

  • Watch for aphids.

Harvest

• Harvest period: From July/August to October, depending on planting date and weather conditions.

• Maturity indicators:

  • The fruits are ripe when their calyx becomes dry and brownish.

  • The berries should be golden yellow and easily detached from the plant.

• Harvesting method:

  • Harvest the fruit by hand, taking care not to damage the plant.

  • Leave the fruit in its calyx until ready to eat for better preservation.

Use and storage

• Consumption :

  • Physalis can be eaten fresh, in jam, in pastries, or added to salads.

  • Please note that Physalis should only be eaten when fully ripe!

• Conservation :

  • The fruits will keep for several weeks at room temperature when left in their calyx.

  • For longer storage, store in a cool, dry place.