My favourite martini fruit will always be a good quality lemon. Let’s get that out of the way right now.

Unless we’re talking about lemons, or the (let’s be honest: somewhat lower deck) world of fruity cocktails, martinis and fruit tend not to mix very often.

Sometimes there’s grapefruit, lime or orange peel – the citrus world is certainly compatible as a garnish for gin. Pedants may also remind us that an olive is technically a fruit as well. Beyond that, however, there is little compatibility with the fruit kingdom.

One exception for me, however, is a sweet fruit that you can eat in its pure form, that serves both as a garnish as well as an edible nibble to accompany a martini.

I present to you the humble physalis.

You might know it by a different name, such as a Cape Gooseberry, Tomatillo, Poha, Aztec Berry or Ground Cherry.

My grandmother used to call them Chinese Lanterns and I think they were something the family used to enjoy when they lived in Malta in the middle of the last century – presumably a time when such fruit was an exotic rarity in post-war Britain.

Like so many of the plant-based wonders that bring us all daily joy, the fruit originates in the Americas, with different varieties coming from Chile, Peru and, most of all, Mexico.

I find it a little extra joyful, therefore, that they go so well with the most American of drinks.

I love the rustling whisper of their delicate, dry shells. I love the orb shape of the fruit within, all shiny and compact. I love the texture when you bite into the fruit, with the soft seeds and juice bursting out like a tart caviar. And the flavour – a succulent balance of sweet and sour, like a sweet lemon-flavoured berry.

It makes a beautiful garnish to a martini. While I normally prefer my snacks to be savoury, these are a little zingy alternative, a zesty, fleshy, citrus compliment to the elixir of quietude.

You can thread the unveiled fruit onto a skewer, or simply serve them on the side to unwrap at your pleasure whilst drinking.

Enjoy!