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龍珠果（Physalis），又稱燈籠果或黃金漿果，是我在香港市場上偶爾才會看到的時令水果，外層包着如紙燈籠般的果皮，非常可愛。

後來我搬到泰北生活，發現這種水果在當地相當常見，據說是從中國雲南傳入。泰國的龍珠果外皮帶有細緻絨毛，果肉口感與味道仍與以往熟悉的相近。煮成果醬後，風味竟與芒果有幾分相似，清甜滑順。

因富含天然果膠，非常適合製作小量快速果醬。

Easily found in Northern Thailand's market.
在泰國北部的街市較常見。

Golden berries, also known as physalis or cape gooseberries, have a refreshingly sweet-tart flavor. I first came across them in Hong Kong markets as a seasonal fruit, neatly wrapped in their signature paper-like husks.

Later, while living in Northern Thailand, I found them growing abundantly—locals say they were introduced from Yunnan, China. These Thai-grown berries often have a soft velvet texture on the surface, but the taste remains familiar: mildly sweet, with a flavor reminiscent of ripe mango when made into jam.

Naturally rich in pectin, they are perfect for small-batch jams.

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Physalis Jam ｜龍珠果果醬食譜

Physalis Jam ｜龍珠果果醬

bonnie.yveskitchen

This jam is made with whole physalis berries — no peeling required! Naturally rich in pectin, they set beautifully and pair well with other tropical fruits.**

這款果醬可直接用整粒龍珠果烹煮，無需去皮。富含天然果膠，易於凝固，也可與其他熱帶水果搭配使用。

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Prep Time 10

Cook Time 15

Total Time 25

Course Jam

Cuisine Homemade Jam

Ingredients

150 g Physalis 龍珠果
50 g Caster sugar 砂糖
2 tablespoon Water 水
2 tablespoon Fresh lemon juice 檸檬汁

Instructions

Cook physalis, lemon juice and water over medium heat until tender. Use a potato masher to lightly mash the fruit.
Gradually add sugar and stir until dissolved.
Turn to high heat. Boil until it reaches the setting point. Done.

將龍珠果、檸檬汁與水放入小鍋，以中火煮至果肉變軟，再用馬鈴薯壓泥器稍為壓碎。
加入砂糖拌勻，讓其完全溶解。
轉大火煮至果醬達到凝固點即可完成。

Notes

🍯 Yves Tips!

Physalis can be cooked whole — no need to peel!
龍珠果可整粒煮成果醬，無需去皮！

Keyword Physalis Jam, 龍珠果果醬

✨ A Little Story ｜靈感小故事

While working on this cookbook, one of my colleagues brought me a box of physalis from Colombia. Curious, I asked about the fruit’s name. In Colombia, physalis is a national symbol—there are even shampoos, dessert shops, and health products named after it. The most iconic? Physalis eye drops.

Strangely enough, around the same time, I was invited to create a jam for a shampoo brand—and yes, the theme was **Physalis Jam**. It was one of those magical creative coincidences that I’ll always remember.

還記得在這本食譜書的製作期間，有次公司同事從哥倫比亞帶來一盒龍珠果，我好奇地詢問這水果的名字。原來在哥倫比亞，physalis 是當地的代表性水果，連洗頭水、甜點店、健康食品都常以它命名，而其中最廣為人知的，是一款「Physalis 眼藥水」！

更有趣的是，當時我正好為一間洗頭水品牌創作果醬，而主題就是——**龍珠果醬（Physalis Jam）**！這種創作上的巧合，如今回想起來仍覺得奇妙又有趣。

歡迎加入我的FB 群組 Bonnie Yves 果醬 & 食譜分享谷，一起煮果醬～
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歡迎將這篇食譜收藏起來！

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Physalis Jam ｜龍珠果果醬 食譜