The goldenberry plant is a shrub native to the Peruvian Andes, known locally since the Incan empire where it was cultivated in the ‘Sacred Valley’ and prized by Incan nobility. Today, the berries constitute an important part of the diet of the people where it is grown.
Goldenberries (Physalis peruviana) are also known by the following common names: Golden Berry, Cape Gooseberry, Inca Berry, Giant Groundcherry, Peruvian Groundcherry, Peruvian Cherry, Poha, Jamfruit, Aguaymanto, Uchuva. It belongs to the nightshade family (eggplant, tomato, bell peppers, and white potatoes) and thrives in temperate and tropical environments around the world.
Similar to the closely related tomatillo, goldenberries are wrapped in a papery husk called a calyx that must be removed before consumption or processing. Dried goldenberries are nutrient powerhouses high in vitamins A, C, K, thiamine, niacin, and beta-carotenes. They have a sweet and tart/sour flavor and a dense, chewy texture similar to a raisin.
