Field guide · Autumn

Physalis

One of the few things on a European stall that keeps its Latin name nearly everywhere — physalis in Portugal, France and Germany — though Italy says alchechengi and English-speakers who grew up with it call it a cape gooseberry. The papery husk is the whole tell: dry and intact means fresh, and the berry inside should be firm and deep gold rather than pale. It's a nightshade, kin to the tomato, and tastes like it — sharp first, sweet after. Simplest thing to do with it: peel the husk back like a wrapper and eat it out of your hand.

Noted 2026-07-26