Recipe by mollypaul
Ground Cherry, a.k.a. Husk Tomato, is an orange fruit similar in size and shape to a cherry tomato. It is close kin to the tomatillo. The fruit is covered in papery husk. Flavor is a pleasant, unique tomato /pineapple like blend. The ground cherry is very similar to the cape gooseberry, both having similar, but unique flavors. Uses are similar to common tomato. Can be eaten raw, used in salads, desserts, as a flavoring, and in jams and jellies. Fruits are excellent when dipped in chocolate, and can be dried and eaten. Cooking time approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Top Review by Saeriu
I stopped at a farmers market and picked up 2 pints of ground cherries. I had never tried nor heard of them before but thought I'd try to do something with them. I loosely followed this recipe, making it to fit the 2 pints that I had, and did do a couple of things differently. Half of the sugar I used brown sugar and half regular white sugar. I also swapped apple/raspberry juice for the water. It was easy and set up well; the color is yellowish-topaz. This is a very unique preserve for a very unique fruit. The taste is interesting--sweet and fruity, hard to peg if you've never had a ground cherry before. I think this fruit would taste excellent used in a chutney. I haven't had anyone else try it besides myself just yet but am planning on giving a jar to my mom who dove into a childhood story at the mention of the fruit. Thanks for sharing this recipe!
- 3 pints husk tomatoes (ground cherry fruits)
- 3 cups water
- 1 1⁄2 cups sugar
- 1⁄3 cup lemon juice (fresh is best)
Directions See How It's Made
- Remove husks from ground cherries and wash.
- Boil water, sugar and lemon juice together for five minutes or until clear; skim.
- Add fruit and simmer until clear and tender.
- Seal at once in sterilized jars, filling to the top of the jars with the boiling syrup.