What looks like a yellow cherry tomato hidden
inside a little paper lantern, and tastes sweetly tropical with pineapple,
mango, and vanilla notes? No, this isn’t a bad joke.
It’s a delicious vegetable in the tomato family known as the ground
cherry—presumably because they fall to the ground when ripe, and are about the
size of a cherry. Native to the
Americas, ground cherries were an important food for Native
Americans and the first European pioneers. But they dropped out of sight with the rise of industrial
food production because the fruits continually ripen, and need to be picked
each week throughout the late summer and into the fall. This makes ground
cherries great for gardeners and diversified farms, but not suitable for
large-scale production since they can’t be mechanically harvested all at once.
A Reemergence of a Tasty Treat
Today,
ground cherries are enjoying a renaissance at farm stands and farmers markets. They are not a cherry, but
are about the same size, and may be enjoyed raw, straight off the vine,
sliced into salads or salsas, or cooked into pies, jams, chutneys and sauces.
Thanks to their high pectin content, they are great in pies and jams, on their
own or combined with other fruits.
Nature’s Bite-Sized Snack
Ground
cherries have the same healthful properties as tomatoes; low in calories but
high in nutrients including vitamins, minerals and phytochemicals, especially
those associated with the color orange. Its vitamin A, C and niacin content
rank it among the most nutrient dense for fruit with these nutrients.
The
simplest and perhaps best way to enjoy this delicacy is to gently hold it
between your index finger and thumb, near the stem-end. Apply gentle pressure
and the fruit will pop out of its papery husk--straight into your mouth if
you’ve positioned it correctly!
Ground Cherry–Peach Salsa
Ingredients
½ cup canned black beans, drained and rinsed
1 ear fresh corn, grilled or boiled, and the kernels sliced
off
½ cup ground cherries, husked and cut in half
1 medium to large peach, diced
1 teaspoon jalapeno or other pepper, seeded and minced
1 tablespoon mint leaves, cut chiffonade
1 tablespoon cilantro, rough chopped
1 tablespoon red wine vinegar
Juice of ½ lime
Salt to taste
Instructions
Combine all ingredients in a bowl and toss
well to combine flavors. Allow to sit at room temperature at least ½ hour, then
re-season as needed. Serve at room temperature.
Seasonal Cook’s Notes: The many
uses for this versatile fruit are limited only by your imagination. If left in
their husk, they will keep for months in a well-ventilated spot in your
cupboard.
The best way to enjoy healthy, seasonal
produce is to buy it from your local community farmer. To locate the farmers’
market or CSA nearest you, or visit www.localharvest.org.
Farm Fresh Now! is a project of The Land
Connection, an educational nonprofit that preserves
farmland, trains new farmers, and connects people with great locally-grown
foods. This series is made possible with generous support from the Illinois
Department of Agriculture.
(End of Article)
