Alkekengi / Ground cherry
The
ground cherry is originally from Peru, but today we find it mainly
in South Africa. The ground cherry is similar the green cherry
tomato, which is not surprising since they are both part of the
solanaceae family, which also includes the eggplant, bell pepper
and potato.
The size of a cherry, the alkekengi is a red, orange or
greenish-yellow berry, covered by a paper-thin brownish-orange
organic membrane called the calyx. The ground cherry is not very
juicy and tastes slightly sour.
- Choose firm fruits that are orange (sign of ripeness), wrapped in a pale brown calyx.
- Keep the winter cherries at room temperature if you wish to ripen them.
- Do not remove the ground cherry?s brown calyx unless you wish to freeze the fruit.
- To remove the calyx before eating, gently pinch near the stem, then wash.
- The ground cherry can be eaten plain or in fruit salads. It is delicious in marmalades, jellies and pies.
- It is a colourful addition to chocolate fondue.
- The ground cherry pairs well with game or white meats, wine or
mead gravies.
Average in energy, the ground cherry is a source of iron, niacin
and of vitamin A.
Average in energy, the ground cherry is a source of iron, niacin
and of vitamin A.
Cover with a cloth and refrigerate for about two days. If not yet
ripe, leave at room temperature. Do not remove the calyx unless you
wish to freeze the fruit.
Autres fruits...