As the name suggests, ground cherries are ready to be harvested when they fall from the plant and land on the ground. They should be golden yellow and, as they are a tomatillo, they are presented in a similar colored protective husk.
Ground cherries are very versatile, suitable in both sweet and savory dishes. You can just unwrap the fruits and eat them raw, like cherry tomatoes, but they also lend themselves as a nice addition to salsas, salads, jams and baked goods.
Our tomatillos should be harvested from the ground or when the husk is full on the plant. We have the traditional larger green and purple variety and a smaller golden variety is that is the missing link between ground cherry and tomatillo. Tomatillos are usually cooked before they are used in salsas and sauces.
RECIPES
Guajillo and Chile de Arbol Salsa
3 or 4 guajillo chiles
1 or 2 chilies de arbol
8 ounces tomatillos, husked and rinsed
1/2 cup chopped onion
1 garlic clove, coarsely chopped
1 teaspoon salt
1 tablespoon minced cilantro
Rinse the guajillos and chiles de arbol, then pat them dry. In a dry, heavy skillet over medium heat, toast the chiles, turning constantly, until fragrant, about 3 minutes. Put the tomatillos in a medium saucepan and add water to cover. Bring to a boil over high heat, then lower and simmer for 5 minutes. Use a slotted spoon to transfer the tomatillos from their cooking water to a blender. Put the toasted chiles in the cooking water and re-hydrate for 10 to 15 minutes. Drain the chiles, then remove their stems and seeds. Put the chiles, onion, salt, garlic and cilantro in the blender with the tomatillos and blend until smooth. Transfer to a bowl and let cool before serving. (Pure Vegan by Joseph Shuldiner, p75).
