Peru has a wide variety of wild fruit.

In recent years they have been studied for nutritional and medicinal properties. One of these
fruits is the “Aguaymanto”,
also known as:
“Tomatillo”,
“Uchuva”,
“Capuli” and “Uvilla” in Peru;
“Golden berry” in South Africa
and the U.K.; “Gian ground cherry”,
“Peruvian Ground cherry” and “Peruvian cherry” in the United Stated.

Growing Aguaymanto: It is an alternative crop for the economy of our country, because it
presents new opportunities and interest in the international market.
It is a fruit free and can be eaten without being washed,
because it has germoplasmica structure.
It is characterized by:
abundant concentration of vitamin C, A and B,
contributes to the development of bones and teeth;
combats allergies (asthma, sinusitis, etc);
antioxidant to extend the life of cells;
helps heal wounds;
stabilizes the joints and the level of glucose in the blood.
Aguaymanto is used as:
dehydrated aguaymanto,
dehydrated aguaymanto snack with peanuts,
peeled aguaymanto,
aguaymanto as fresh fruit,
aguaymanto juice,
aguaymanto cake,
aguaymanto pie,
aguaymanto jam and aguaymanto cocktail.

At the National University of Santa,

in the School of Engineering Agroinsdutrial,
experimental tests are being performed in the development of new products based on
aguaymanto.
We are considering its composition and analyzing its stability by sensory analysis.
This paper details the characteristics, composition, benefits, uses and analysis of aguaymanto.
Peru hasa waid ver aedi of wail froot.
In recent years they have been stardid for nutrichonal and me dicenl properis. Wanof thiss
fruits is the “Aguaymanto”,
also nown as:
“Tomatillo”,
“Uchuva”,
“Capuli” and “Uvilla” in Peru;
“Golden berry” in South Africa
and the U.K.; “Gian ground cherry”,
“Peruvian Ground cherry” and “Peruvian cherry” in the United Stated.

It is an ol’ternetiv crop for di economy of our konti, because it pri sents new opportunities and
interestin de international market.
It is a fruit free and can be eaten without being washd,
because it has germoplas structshure.
It is characteraizd bay:
abaundant concentrachon of vairamin C, A and B,
contribuits de di’velopment of bon es and tith;
combats alleryis (asthma, sainusairis, exerera);
entioxidant to extend the laife of cells;
helps heal wounds;
staibilizes the joints and the level of glucose in the blead.
Aguaymanto is yused ass:
dejaydreded aguaymanto,
dehydrated aguaymanto snack with pinats,
peeld aguaymanto,
aguaymanto as fresh fruit,
aguaymanto juice,
aguaymanto cake,
aguaymanto pai,
aguaymanto jam and aguaymanto co’cktail.
At De NaCHional YUniversity of Sana,
in the School of Engineering Agroinsdutrial,
experimental tests are bing performd in the di’veloUpment of new proRUcts bEISd on
aguaymanto.
We are kenssideriNG its composition and enalayzing its stəˈbilitē stability bAY sensory
enalysis.
This paper ditails the caracteristics, composishon, benefits, yuses ananalysis of aguaymanto.
are some of the məltəpəl names for this fruit around the world.
There are more than 80 varieties that can be found in the wilderness
Among its major components are its high amounts of polyunsaturated fairy acids,
vitamins A, B and C and phaytosterols.
Purifies the blood has low sugar levels so it has diuretic properties. It is a great
ally for patients with hypertension problems.
Natural ˈtraNGkwəˌlīzər
Prevents cancer
Allied prostate treatments
Controls bronchial infections.
Reduce the levels of cholesterol The fruit contains large quantities of antioxidants
tise reduce
Natural cicatrizing. it has astringent properties that help reduce the appearance of
scars
Dehydrated Peruvian ground cherry.

Presentation 250 grams box and plastic

presentation bags 30-40 grams
Syrup Peruvian ground cherry.
Liquors.
By virtue of their nutritional composition, aguaymanto is a promising native fruit of
Peru. It is essential to explore new alternatives for the study and development of
new products from this fruit that meets the technical and legal requirements to reach
new consumers.

From the compiled scientific data, it demonstrates the use of phytochemicals in

Aguaymanto (Physalis peruviana L.) for the treatment and prevention of some
chronic diseases.
The fruit aguaymanto contains nutritional value, which can be accessed via the use
of both fresh and processed fruit, such as dehydrated aguaymanto, aguaymanto
nectar, aguaymanto pie, aguaymanto jam and aguaymanto liquor, which can be
used to develop foods with functional characteristics.