74 



BULLETIN 77, HAWAII EXPERIMENT STATION 



POHA 



(Physalis peruviana) 



Description: The poha is a small yellow-green or orange fruit 

 resembling a cherry in size and shape, enclosed in a thin, cream-colored, 

 paper-like husk. The skin of the fruit is thin and waxy and surrounds 

 a juicy pulp which contains many small seeds. It is also called the Cape 

 gooseberry or husk tomato, and is related to the ground cherry. 



History: This plant was introduced into the Hawaiian Islands very 

 early after the beginning of travel to the Islands by Europeans. Very 

 likely it was brought here in the early 19th century from the Cape of 

 Good Hope, where it has been known for some time (47, p. 212). It is 

 a native of Brazil but is now grown in many tropical and sub-tropical 

 countries (20, p. 310). In Hawaii it grows well, especially on the islands 

 of Maui and Hawaii at heights from 1500 to 4000 feet. 



Nutritive value: In comparison with other Hawaiian fruits, pohas 

 have a low calcium content, and a high phosphorus and iron content. 



Pohas are an excellent source of vitamins A and C, a good source of 

 vitamin B and a fair source of vitamin G. Because of the high acidity 

 of pohas, the vitamins are probably well preserved after cooking. 



Supply: The pohas in Honolulu markets come from both the cul- 

 tivated and wild plants, but there seems to be little difference in appear- 

 ance or flavor between the wild and the cultivated. They are to be 

 found on the market from February through July, the supply seldom 

 exceeding the demand. 



Use: The poha has a pleasing and distinctive flavor and may be 

 used raw in much the same ways as the strawberry for a dessert o 

 shortcake. It may be cooked and served as a sauce on cakes and pud 

 dings, but the favorite way of using the poha is in jam. The pecti 

 content is low, although the acid is high. 



Mix all ingredients, chill, and serve in cocktail glasses. This also makes 

 a good salad combination if the lemon juice, sugar and mint are omitted and 

 the fruit served on lettuce leaves with mayonnaise. 



Poha fruit cup 



6 servings 



iy 2 cups diced pohas 



IV2 cups diced bananas 



V2 cup diced orange 



1 cup diced fresh pineapple 



V4, cup lemon juice 

 % to % cup sugar 

 2 teaspoons finely chopped 



mint 



Poha pineapple cocktail 



6 servings 



2 cups diced pohas V4, cup lemon juice 



2% cups diced fresh pineapple % cup sugar 



Mix ingredients, chill thoroughly, and serve in cocktail glasses. 



