Fibre
Eating the whole berry adds dietary fibre to your day. Fibre supports regular digestion and helps make fruit a satisfying snack.
Meet the goldenberry · Physalis peruviana
Small fruit.
Surprisingly big flavour.
Sweet, tart and gloriously golden. Discover the Andean berry that makes an everyday snack feel like a little discovery.
Get to know physalisGoldenberry · Cape gooseberry · Uchuva
Sweet + tartFrom the AndesEnjoy freshMake it yours
What is it?
Golden, juicy, with just the right balance of sweet and tart.
Small enough to snack on, bright enough to enliven your favourite dishes.
Physalis peruviana is known by many names: goldenberry, Cape gooseberry and, in Colombia, uchuva.
Eat the ripe berry fresh, spoon it over breakfast, toss it into a salad or let its acidity wake up a dessert.
What's inside
More than a beautiful colour.
Physalis is a whole fruit with fibre, minerals, vitamin C and naturally occurring plant compounds. Its sweet-tart flavour makes it easy to enjoy as part of a varied diet.
Minerals
Physalis contains potassium, along with smaller amounts of magnesium and phosphorus. Potassium helps your muscles and nerves work normally.
Vitamin C
Your body uses vitamin C to make collagen for connective tissues. It also supports normal immune function and helps absorb iron from plant foods.
Carotenoids
Some carotenoids can be converted into vitamin A, which supports normal vision and immune function. They are also part of the fruit's golden colour.
Polyphenols
These naturally occurring plant compounds add to the variety of compounds you get from eating different fruits and vegetables.
Explore the nutrition research: fresh fruit composition (2025) · Andean fruit composition (2023) · ripeness and composition (2015). Nutrient roles: fibre · potassium · vitamin C · carotenoids. Composition varies by origin and ripeness.
In the kitchen
Three easy ways to bring a little sunshine to the table.
A lively berry plays well with creamy, savoury and sweet flavours. Rinse ripe fruit before preparing.
01 / BREAKFAST · 5 MIN
Goldenberry yogurt bowl
Bright fruit meets creamy yogurt and a little crunch.
- 125 g fresh physalis, halved
- 200 g plain yogurt
- 2 tbsp oats or granola
- 1 tbsp toasted nuts
Spoon the yogurt into two bowls. Top with fruit, oats and nuts. Add honey only if you want a sweeter finish.
02 / SAVOURY · 10 MIN
Fresh physalis salsa
A tart, juicy topping for fish, tacos or roasted vegetables.
- 125 g physalis, finely chopped
- ¼ cucumber, diced
- 2 tbsp chopped red onion
- Fresh coriander and lime to taste
Mix everything and let it stand for five minutes. Taste before adding extra lime: the fruit already brings acidity.
03 / DESSERT · 12 MIN
Quick goldenberry compote
Delicious over porridge, pancakes or ice cream.
- 200 g physalis, halved
- 1 tbsp water
- 1–2 tsp honey or sugar, optional
- A pinch of grated ginger
Simmer together for 8–10 minutes, stirring until the berries soften. Cool briefly and spoon over your favourite dessert.
Good to know
From the pack to your plate.
Physalis is at its most delightful when you let its fresh flavour lead.
01 Rinse the berries just before eating or preparing them.
02 Enjoy them chilled as a refreshing snack.
03 Scatter a handful over yogurt, salads or desserts.
04 Keep them refrigerated and follow the storage advice on the pack.
A delicious discovery