ALL ABOUT HUSKED CHERRIES
What grows a husk like a tomatillo, looks and bursts in your mouth like a cherry tomato, and has a unique taste that resembles a cross between a mango and pineapple? The husked cherry, aka, the ground cherry, golden berry, or winter cherry. If you haven’t heard of these mysterious wonders, you’re not alone. I’ve been cooking for decades and I had never heard of them until last week when I accidently stumbled across them at the farmer’s market.
Indigenous to Central and South America, they're still relatively rare in the United States. Husked cherries come from a flowering plant in the genus Physalis – the same as tomatillos – in the nightshade family. At least in Massachusetts, only a few farmers grow them. They also have a short growing season; late July to August until frost (which in New England, can take place as early as mid-October). No wonder it’s so difficult to find them. If you’re lucky, you may get husked cherries as part of your CSA farm share. Otherwise, your best bet is to scour your local farmers' market.
Interestingly, these distinctive fruit fall to the ground before they are ripe. When they fall, they are light orange in color. About a week to ten days later (stored at room temperature), they should ripen and become a warm orange. Storing them on your kitchen counter shouldn’t be too much of an inconvenience - their delicate papery husks resemble miniature paper lanterns and make a lovely centerpiece.
Once you find husked cherries, what do you do with them? After removing their husks, you can pop them in your mouth raw for a wonderful burst of flavor. They are almost like eating candy (almost). Also, because of their consistency and taste, you can use them in any recipe that calls for cherry tomatoes, such as salads or salsa, or you can bake them in a pie, cake, or tart, or to make a preserve. Beautiful and versatile.
I’m still “patiently” waiting for my pint of husked cherries to ripen, checking them each morning. Once they are ripe, I’m planning to use them in preserves.