The Physalis peruviana plant, which has its origin in Peru, grows a fruit. It has many regional names, but it is commonly referred to as a cape gooseberry, pichu berry or goldenberry. The history of physalis cultivation in South America can be traced to the Inca.
The fruits are round, about the size of a large blueberry, but with a golden yellow colour. The golden berry is often confused with ground cherries, since they look very similar. They are tart & grainy, similar to a cherry tomatoes. However, the flavour is reminiscent of something tropical, with a slight savoury side. Three different descriptions of its flavour profile have been found (below) & many more are exist:
“Slightly smaller than cherry tomatoes, these fruits have a sweet, tropical taste somewhat reminiscent of pineapple and mango. Many people enjoy their juicy pop of flavor as a snack or in salads, sauces and jams”.
“Golden berries can have a taste that’s anywhere from tart to sweet, but most of the varieties you can buy at farmer’s markets have a taste that can be described as a mildly acidic combination of a tomato and pineapple”.
To formulate representations of this unique flavour, the Novotaste R&D team first conducted sensory & analytical experiments of the fruit’s aroma volatiles. These results were used in conjunction with literature to formulate a variety of golden berry flavour profiles.
Two different flavour profiles:
- Natural golden berry flavour (authentic type) | An intricate blend of tropical flavours with savory notes | Ideal for baking applications as well as for sauces, dressings & confectionery applications.
- Natural golden berry flavour (fruity type) | A blend of pineapple & mango with subtle berry notes | Performs well in beverage, confectionery, baking, coffee/tea & dairy applications.