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Good uses for ground cherries?

There were ground cherries at our farmers market this morning.

They are a nostalgic thing for me -- I associate them with my great-uncle and his farm.

I'll be bringing some to a gathering just so people can try them.

But I'll still have a good number left.

What would be some good uses?

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  1. They'd make an interesting and tasty jam.

    1. Make a sauce for roasted duck or pork.

      1. How about garnishing it on tiramisu or cheesecake?

        1. I just got some from my coworker's CSA (while she's on vacation, I'm picking up her stash) and another coworker and I split them. I would like them sprinkled on a salad, although I ate mine out of hand.

          I think they'd be great mixed in with blueberries for a crumble/crisp, or in a salsa/chutney.

          1. I had never heard of ground cherries, so I just looked it up online. Very interesting! What do they taste like?
            I found some pie recipes - here's one:

            http://allrecipes.com/recipe/ground-c...

            2 Replies
            1. re: jmcarthur8

              The ones I just finished up seem to have a pineapple-y taste, so I'm assuming they were the "Cossack Pineapple" mentioned in this link:

              http://www.organicgardening.com/learn...

              Interestingly, the CSA calls them "husk tomatoes". I'd probably use that terminology in savory recipes; ground cherries in desserts. :-)

              1. re: LindaWhit

                That's one of the articles I was reading, too. Linda. I'll have to see how it grows in the South. I've been planting natives in my yard, including some American crabapples to make jelly with, and these ground cherries could be a good addition to the garden.

            2. To me they taste like a cross between a green grape, cherry, and tomato with a hint of watermelon.

              1. Maybe in choc chip cookie dough.

                1. I made a jam with honey and chamomile, I don't recall where I found the recipe... but I do remember that I used Pamona Pectin for the first time. It was a really nice jam.

                  This is close to what I used: http://straightfromthefarm.net/2008/1...
                  However, I know that I bought Pamona Pectin for a reason... I think the recipe I used called for it (or something similar).

                  2 Replies
                  1. re: corneygirl

                    This sounds absolutely fantastic. Chamomile seems like it would mesh really well with the ground cherries.

                    The recipe calls for 2 cups chamomile tea. That has to mean steeped chamomile tea not tea leaves, right? At one point she mentions infusion, so I'm assuming I'm right about that?

                    1. re: karykat

                      I know I steeped the chamomile. I'm really not sure if that is the exact recipe I used, but I think subbing chamomile tea for water in a ground cherry jam would be a good start!

                  2. Light salsa, cold soup or in salad.

                    1 Reply
                    1. re: HillJ

                      I was thinking salsa, too.

                    2. You can make jam with them.

                      1. I love them in a simple pie. So, so delicious.