Ground Cherry
The ground cherry has been grown in Mexico since the time of the Aztecs. It is a member of the solananceae family, as are eggplants, tomatoes, potatoes and tree tomatoes.
The ground cherry is a small green fruit, the size of a golf ball. It is firmer and shinier than a tomato and, depending on the variety, can be yellow, purple or green. It has a sticky texture and is slightly acidic but once cut it will add a delightfully fruity aroma to any recipe.
- Select a firm ground cherry with uniform colour.
- The calyx (the thin, papery membrane that covers it) should be split signifying that the fruit is ripe.
- Remove the calyx only when ready to use, wash the fruit especially at the stem and remove.
- The ground cherry is used in salsa verde, guacamole and many other Mexican dishes.
- It blends well with hot peppers, onions, tomatoes and coriander.
- Also excellent in green ketchup.
Ground cherries are available year-round in the produce section of your local METRO supermarket.
The ground cherry is a good source of potassium, as well as having vitamin C, magnesium, niacin and thiamine.
The ground cherry can be refrigerated for up to one week in the crisper drawer. Once cooked it freezes as well as a tomato.