Overview

Lantern fruit is the common name for the berry of Physalis alkekengi, a plant in the nightshade family (Solanaceae). The fruit is small, orange-red, and enclosed in a distinctive papery husk that turns bright orange to red at maturity, resembling a Chinese paper lantern. The berry itself has a mildly sweet-tart flavor, less pronounced than that of its close relative the tomatillo or the goldenberry (Physalis peruviana).

Origin and history

Physalis alkekengi is native to a broad region spanning Southern Europe through South Asia and into Northeast Asia [2]. It has been cultivated in Europe and Asia for centuries, both as an ornamental plant and for its edible fruit. The plant’s showy husk made it a popular garden specimen in Victorian England and in East Asian gardens. In traditional Chinese medicine, the dried husk and fruit have been used for their purported anti-inflammatory and cooling properties. The species is distinct from the commercially important Physalis peruviana (goldenberry or Cape gooseberry), which is native to South America and is more widely grown for fruit production.

Varieties and aliases

  • Bladder cherry
  • Chinese lantern
  • Japanese lantern
  • Strawberry groundcherry
  • Winter cherry
  • Physalis alkekengi var. franchetii (a commonly cultivated variety with larger, more vividly colored husks)

Culinary uses

The fruit of Physalis alkekengi is edible when fully ripe, though it is less commonly used in cooking than other Physalis species. The raw berry can be eaten fresh after removing the papery husk. It is sometimes used in jams, preserves, or as a garnish for desserts. In some parts of East Asia, the fruit is dried and used in teas or medicinal preparations. The unripe fruit and the leaves contain solanine and other alkaloids and should not be consumed raw. The plant is far more frequently grown as an ornamental than as a food crop.

Cross-cuisine context

Lantern fruit has no widely recognized analogue in Mexican cuisine. Its closest relatives in the Physalis genus are the tomatillo (Physalis philadelphica and Physalis ixocarpa), which is a staple of Mexican salsas and sauces, and the goldenberry (Physalis peruviana), which is used in desserts and salads in Peruvian and Colombian cooking. Unlike the tomatillo, lantern fruit is not used in savory cooked sauces. Its mild sweetness and ornamental husk place it closer in function to a novelty fruit or garnish than to a culinary workhorse.

Notes for cooks

  • Only eat the fruit when fully ripe (deep orange-red color). Unripe fruit and all green parts of the plant are toxic due to solanine content.
  • The papery husk is inedible and should be removed before eating or cooking.
  • The fruit is delicate and does not store well for long periods. Refrigerate and use within a few days of harvest.