[2] Widely introduced in the 20th century, Physalis peruviana is now cultivated or grows wild across the world in temperate and tropical regions.

[8] and given the genus name Physalis after the Greek: φυσαλλίς - physallís, “bladder, wind instrument” in reference to the calyx that surrounds the berry.

[2] Whether it was grown there before its introduction to England is not known, but sources since the mid-19th century attribute the common English name "Cape gooseberry" to this fact.

[12][13] An alternative suggestion is that name refers to the calyx surrounding the fruit like a cape, possibly an example of false etymology, because it does not appear in publications earlier than the mid-20th century.

[3] Removed from its calyx, it is bright yellow to orange in color, and sweet when ripe, with a characteristic, mildly tart grape-like flavor.

[16] The center of genetic diversity for Physalis peruviana is in the Andes mountains of Ecuador, Chile, Colombia, and Peru.

[3] It grows at high elevations of 500–3,000 m (1,600–9,800 ft) in its native region, but may also be found at sea level in Oceania and Pacific islands where it occurs widely in subtropical and warm, temperate conditions.

[17] It has been widely introduced into cultivation in tropical, subtropical, and temperate areas such as Australia, China, India, Malaysia, and the Philippines.

To enhance its food uses, hot air drying improves qualities of dietary fiber content, texture and appearance.

[22] In basic research on fruit maturation, the content of polyphenols and vitamin C varied by cultivar, harvest time, and ripening stage.

[23] Unripe raw fruits, flowers, leaves, and stems of the plant contain solanine and solanidine alkaloids that may cause poisoning if ingested by humans, cattle or horses.