Physalis peruviana (Peruvian Mochina)

The Peruvian mochina (Physalis peruviana), often referred to as the Inca berry, Peruvian gooseberry or Inca cherry, is a fruit crop native to the South American Andes. It has been cultivated by humans for thousands of years and is now found all over the world, thanks to its resistance to drought and its ability to grow in cooler conditions. The fruits of the Peruvian mochina are encased in paper sleeves that protect the opening of the fruit from damage. The fruit itself is pale yellow in colour, has a sweet and sour taste that evokes strawberries or pineapple and contains significant amounts of vitamin C, fibre and phosphorus.

The fruits of the Peruvian mochin are used in many forms. They are most commonly eaten fresh, as part of fruit salads or as a natural dessert. In dried form, the Inca berries can be found as a tasty and healthy snack or as part of muesli and granola. Thanks to their specific taste, they are also popular in the confectionery industry, where they are used to make jams, marmalades, as well as various sauces and syrups. They are then used in wineries to make wine. In recent years, they have also become increasingly popular in raw food, where they are added to smoothies and raw cakes. The Peruvian mocha can also be found in the chocolate industry, where the fruit is coated in chocolate to create luxury sweets. So however we consume them, the Inca berries are not only tasty but also healthy.

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