Physalis peruviana, known in English as golden berry (South Africa), physalis, Inca berry, cape gooseberry, giant ground cherry, Peruvian groundcherry, Peruvian cherry (U.S.), poha (Hawaii), ras bhari (India), aguaymanto (Peru), uvilla (Ecuador), uchuva (Colombia) and physalis. This is a group of annuals and perennials, which are grown for their fruits and for decoration. They grow wild in Europe, America and Asia and belong to the Potato family, Solanaceae. But does not taste like a potato.
Physalis is hardly seen in the U.S. except in Pennsylvania Dutch country and parts of the Midwest. The sprawling vine grows up to 2 feet high and spreads 3 to 4 feet wide. The fruits are ½- to ¾-inch in diameter and are encased in a loose, papery husk shaded with purple/green. When they are ripe, they resemble yellow Cherry Tomatoes. They are smaller and sweeter than Tomatillos and can be eaten raw or used in preserves.
The fruits of some species are edible, with an acidic kick like that of tomatoes. Some have notes of tropical fruit like pineapples, while others have a more earthy flavor. Physalis fruits can be eaten naturally, sliced and thrown into salads, used in salsas and sauces, cooked in stir fries, dried, and cooked in preserves and jellies. Some varieties are more savory in nature, while others are very sweet. They are rich in vitamin C, making them a great addition to the diet.
I like to normally eat mines naturally. I had made a nice sauce with it even as a nice topping for a yogurt cake. It was so sweet once boil it that I did not needed to add sugar. I plan to try it in a salad merely for photo purpose. lol.