If you’re fortunate enough to have a rather large farmers market nearby, you’re likely to come across some relatively rare fruits and vegetables not found in your corner grocery. For me, ground cherries would fall into that category. Also called husk tomatoes, these little fruit will remind you of small sungold cherry tomatoes, except that they wear a thin paper husk, much like their distant cousins, tomatillos. It is their flavor, however, that sets them apart. Oddly enough, they taste like a combination of pineapple and tomato. It is an even mix with neither flavor so strong as to be dominant.
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I had seen these beauties for years at my farmers market and even asked the vendors about them. Why it took me so long to purchase them is anyone’s guess. I’m just glad that I finally did.
Once husked and rinsed, they can be used to make a salsa, like today’s recipe, or cooked to make jam (that recipe is forthcoming). They can also be placed in a single layer on baking sheets and placed in a freezer. Once frozen, they can be packed and kept in the freezer until ready for use. (See Notes) I’ve seen recipes for pies but most combine the fruit with berries and I fear that the additions would overpower these cherries. The fact is that I’m fascinated by the mix of pineapple and tomato flavors and don’t care to do anything to them that might eliminate that contrast.
Like any salsa, the ingredients can vary depending upon your personal preference. For today’s recipe, the cherry tomatoes came from my garden and I shopped for the rest of the ingredients in my fridge’s vegetable crisper. I had planned to use a bit of cucumber but, failing to find one, I used celery instead. Where most would use cilantro, I used parsley. I “borrowed” one of Lucy’s green jalapeños and used red onion simply for its color. As you can see, this salsa is a very colorful one.
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Ground Cherry Salsa Recipe
Ingredients
- about 2 doz ground cherries, hulled & rinsed with some halved
- about 1 doz cherry tomatoes, halved
- 1 jalapeños, diced
- 2 tbs red onion, diced
- 2 tbs celery, diced
- 2 tbs fresh parsley, chopped — cilantro may be substituted
- juice of 1/2 fresh lime, more to taste
- salt and pepper to taste
Directions
- Place the ground cherries, cherry tomatoes, jalapeño, onion, and parsley into a bowl. Gently stir to combine.
- Add the lime juice and season lightly with salt and pepper.
- Taste to see if additional lime juice, salt, or pepper are needed.
- Serve.
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Served with grilled monkfish
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Notes
Hulk cherries are an American fruit that are available from mid-July to the first frost. When fully ripe, they range in color from yellow to orange. Green husk cherries should be avoided because they may cause stomach upset.
From experience, I’ve noticed that ground cherries, once frozen and thawed, are more soft than when fresh. They are fine when used to make jam but you may not want to use them in today’s salsa recipe. I think they would be fine, however, in a salsa used for dipping chips.
The ingredient amounts can be adjusted depending upon how the salsa is served. Since I used this to accompany a fish entrée, I made a relatively small amount.
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A scheduling change …
I will be leaving early next week to ferry a very important visitor from her manse in Michigan to my humble Chicago home. As a result, the kitchens will be closed for the next 2 weeks so that I may tend to her every whim whilst she’s here.
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It’s déjà vu all over again …
With temperatures falling, it’s time to start cooking comfort foods. One of our favorites and one that I make for Zia every year is Pasta and Beans Soup, Pasta e Fagioli. Easy to make, this soup is the very definition of comfort. Best of all, if you’re as lucky as I was just last weekend, you can still find fresh Borlotti/cranberry beans at your local farmers market. The recipe for this traditional Italian dish can be found by clicking HERE.
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Coming soon to a monitor near you …
A Summer Pickle (Served with Grilled Pork Chops)
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from the Bartolini kitchens 