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Saving the Seasons - ground cherries

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Ground cherries, these little golden gems have been gaining in popularity in the last few years, and it's no wonder. They are so fun to eat, in their own little paper package, and they are delicious. A not too sweet berry, with a slight pineapple taste. We mainly eat them up before we can use them for any other purpose, but the patch in my garden is about to be ripe and I think there will be too many for us to eat all at once.

Ground cherries freeze well. My mother in law freezes them every year and uses them over the winter in smoothies, or thawed in yogurt for breakfast. She says no need to lay them on a tray, just take them out of their paper husk and put into bags or containers.

I am also inspired by some of these cooked recipes. I think this jalapeno and ground cherry jelly would be great on warm brie with crackers. Or the recipes I saw for ground cherries pies or mini pies. I also saw a recipe for ground cherry salsa that looks intriguing. 

 

Mini Ground Cherry Pies

Pie crust of your choosing

2 cups Ground Cherries, de-husked and washed
1/4 cup sugar
1/2 tsp flour 

 

 

 

Ground Cherry Jalapeno Pepper Jelly

1 Jalapeno (next time I plan to increase this to two, or toss in another kind of hot pepper)
2 C ground cherries
1 medium green pepper
2 1/2 C red wine vinegar
10 C sugar
1 pouch Certo

 

 

 

Ground Cherry Salsa

This recipe is just for fresh eating, not canning, but you may try freezing it.

  1.      ½ medium- to large-sized red onion, diced
  2.      1 jalapeno, diced
  3.      ⅓ cup fire-roasted tomatoes(see note below)
  4.      1 cup ground cherries, husks removed
  5.      ¼ cup cilantro (or small handful)
  6.      1 lime
  7.      ½ tsp sea salt

 

 


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