Husk Cherries

Our newest discovery at the farm is the husk cherry, also known as the ground cherry or cape gooseberry. Last week's share included a handful of them, and I'm hoping that as they flourish, we might be allowed a pint or two.

Husk cherries belong to the deadly nightshade family and look like tiny tomatillos (no surprise- they're related). They grow low to the ground on strong, wild-looking runner plants, and their delicate, papery husks turn yellow when they're ready to be harvested. When you peel back the husks, the glossy-skinned, raspberry-sized globes roll out freely.

The flavour is definitely unusual. The first bite releases a pleasing tart acidity, followed by an intensely fruity, somewhat sweet, almost floral taste. L described them as a cross between a tomato and a grape; the wikipedia entry lists both tomato/pineapple and tomato/strawberry flavours. I agree with all three assessments- the sweet aspect is intriguing and difficult to identify.

A few weeks ago, The New York Times profiled the husk cherry as a fabulous addition to salads. I think we'll stick with that route, though I'm tempted to try preserving them (perhaps with some late-season strawberries?), if we ever do get that full pint!