The Under-Appreciated Ground Cherry

A Taste Unlike Any Other

Monday, August 30, 2010

Start talking about ground cherries, and most people will probably just give you a blank look. No, they’re not cherries that have been pulverized. Ground cherries, or husk tomatoes, look like marble-sized yellow tomatoes dressed in papery tomatillo husks.

They’re in season now and can be found at a few local farmers’ markets. Sweet to the point of almost being berry-like, ground cherries are a garden-to-table fruit from the nightshade family. The common name of the plant is derived from the way the fruit ripens: the cherries fall to the ground when they're fully ripe and ready to eat.

WNYC’s Amy Eddings, who has found ground cherries at the Fort Greene farmer’s market, spoke with Hudson Valley Seed Library’s Ken Greene about the unusual fruit.

Greene, along with his business partner, Doug Muller, grows ground cherries on his two-acre farm in Ulster County, and the resulting seeds comprise one of the seed library’s best sellers. The purpose of the organization, which Greene began two years ago, is to preserve and perpetuate regional heirloom plants, like ground cherries.

"[The members] check out seeds like a book, they grow them in their garden, they save some seeds from the plants that they grow to return to the library," says Greene. "The goal is to create a regionally adapted source of seeds for New York." The Hudson Valley Seed Library also offers a full catalog of seeds, as well as a 16-pack of seeds with envelopes decorated by New York artists.

Greene explained that ground cherry plants work best in home gardens, since the fruit continually ripens through the season. That requires gathering handfuls of ground cherries before the birds and critters can get to them. The continuous process is one reason farmers—who prefer fruits and vegetables that can be harvested all at once—generally don’t grow the heirloom fruit.

"Something like the ground cherry really needs to be grown either in a home garden or on a small diversified farm that's going to farmers' markets because they're not going to travel well," says Greene, adding that the fruit will keep for two to three weeks after harvest.

Chef Amy Chaplin notes that she doesn’t often come across ground cherries, but has found them in abundance at Norwich Meadow Farm’s booth in the Tompkins Square Park greenmarket.

Chaplin’s prefers eating ground cherries raw, but also uses them as a garnish. Greene also notes that the fruit makes a great sauce to top ice cream, and since they’re naturally rich in pectin, ground cherries also make great jams and jellies.

Below is a ground cherry compote recipe from the blog "And Then I Do the Dishes."

Ground Cherry and Vanilla Compote
Adapted from Ricardo Magazine

  • 4 cups ground cherries
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 1 vanilla bean or 1 tsp pure vanilla extract

In a saucepan, mix together the ground cherries, the sugar and the lemon juice. Split the vanilla bean lengthwise and with the tip of a knife, remove all of its seeds. Add the seeds and the bean to the pan. If you use vanilla extract, add it only after the compote has finished cooking. Stirring frequently, bring the mixture to a boil. Simmer for about 25 minutes or until the cooking juices are slightly syrupy. Remove the vanilla bean and pour the compote into sterilized jars. Serve with toast, cookies or vanilla cake.


Ken Greene


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Comments [8]

Suzette from Wellsville, NY

I have been growing ground cherries for two years now, I purchased my seeds from Heirloom Solutions in Thompson IL.(
I found this Blog while searching for ground cherry recipes(I'm going to make your's as well. My family and friends eat them as soon as they fall so getting enough for a recipe is quite hard. If you know of any other recipies please let me know. Also how do I go about getting some seed stock from you? I'd love some more seeds since mine are two years old now, and I haven't been able to keep them around long enough to get my own seeds from my plants. I loved your article by the way.

Sep. 13 2012 11:56 AM
Michael from Wayland, MA

As a city boy by rearing, I found this discussion of ground cherries really interesting... and the whole idea of a "seed library" fascinating. It sounds like something that should have national reach. Passing the links to the interview and Ken's website on to a few of my favorite gardeners.

Sep. 22 2010 07:48 AM
Grandma Rachel from Westbrook, CT

I was very impressed with what you are doing on the farm. The ground cherries sound so fantastic! I can't wait to have some ground cherry sauce on top of my ice cream! yummy! Come visit me soon and don't forget the sauce!! Love you mucho!!!

Sep. 04 2010 11:46 AM
Mikki from Westbrook, CT

A very informative interview regarding the ground cherries! Can't wait to order some seeds from the Hudson Valley Seed Library for next year's garden. I wish I had ordered them this year!

Sep. 03 2010 07:54 PM
Lani from Rocky Hill, CT

A most interesting discussion about ground cherries of which I'd previously never known about. Viewers might enjoy visiting Ken's web site @ where we can order seeds (or artwork!), learn about the varieties available, sign up to help on the farm and more. I have put the Seed Library on my wish lists for a working weekend visit!

Sep. 03 2010 09:21 AM
Cristin from New York

I started my whole garden this year with seeds from the Hudson Valley Seed Library. My garden has never tasted better, but alas, no ground cherries. I'll have to put them on the list for next year. Thanks for this great interview.

Aug. 31 2010 03:57 PM

I live in upstate New York and have bought most of our seed from HVSL for the past two years. This was our first year with the ground cherry. Not only are they delicious, I would add that those plants are *hearty*. They seem impervious to almost all weather conditions and have provided a plentiful yield.

Aug. 31 2010 12:08 PM
Frank from Philadelphia, PA

Thanks so much for this story. We heard it in the car while driving home to Philadelphia from Montreal -- the first and only place we've ever seen ground cherries (cerises de terre in French). They're available by the basket-full there and appear as garnishes at restaurants. They're terrific and taste like nothing else. I can only hope your report will encourage more local farmers and markets to offer ground cherries; we wish we could get them in Philadelphia! Sad to think they may be a last-chance food in the U.S.

Aug. 30 2010 10:45 PM

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About Last Chance Foods

Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market and tells you how to keep it fresh through the winter.


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