Ground-Cherry Pie

(Page 2 of 2)

July/August 1981
 
Article Tools
Print
Comments
RSS
Bookmark and Share

Inside the husk, you'll find a small berry—about half an inch in diameter—with a tomatolike skin and, when ripe, a sweet flavor similar to that of a strawberry. The color of the mature cherry will vary from species to species: It may be yellow, red, purple, or brown. And (again, according to the species in question) it can be poisonous when green . . . so be sure to let the fruit ripen in the husk until it's soft and sweet. (I have often stored the unhusked cherries for months. In fact, I was once able to prepare a fresh ground-cherry pie for Christmas dinner!)

RELATED CONTENT

ENJOYABLE EATING

I think husk tomatoes are as tasty as any fruit when simply served with cream and sugar, or with a good dry cereal. They're also a delicious addition to vanilla ice cream, and can be preserved if covered with a syrup made of 1 cup of sugar, 2 cups of water, and a little lemon juice . . . simmered until tender . . . and frozen.

To prepare a ground-cherry jam, crush 4 cups of fully ripe fruit so that each berry is broken . . . add lemon juice and a package of pectin . . . bring the mixture to a boil . . . stir in 4 cups of sugar . . . and reboil the jam for 1 minute. (The spread is a fine topping for buckwheat pancakes!)

But my favorite way, by far, to eat ground-cherries is in a pie. To make this festive dish, combine 2 cups of sugar with 2 tablespoons of flour and 1/2 teaspoon of cinnamon. Then, add 4 cups of husked, ripe cherries . . . 2 tablespoons of melted butter or margarine . . . and 2 tablespoons of lemon juice. Pour the filling into a 9" unbaked pie crust, cover it with another sheet of dough, cut a few slits in the top for venting, and bake itat 350°F—for 45 to 55 minutes, or until the crust is golden.

As Grandma knew, this pie will turn even an ordinary meal into a very special occasion!

EDITOR'S NOTE: Folks who'd like to avoid using white, sugar in the foregoing recipes can substitute honey to taste and thicken with. cornstarch or—for jam—"Magic Pectin", as we recommended in MOTHER NO. 59. page 23 (see page 112 to order back issues).

Remember, too, never to forage any wild plants without the aid of n local expert and/or a good field guide.

Page: << Previous 1 | 2 |
Bookmark and Share
RSS | Comments | E-mail | Print

Comments

  • jeanne 9/18/2009 1:19:17 PM

    so excited to find this article on ground cherries. i found them growing wild in my garden. i looked high and low to find out what they are.

  • CS Chipps 8/14/2009 8:19:58 AM

    Yes, They do ripen beautifully of the stem. I had not known enough to cage them and they all flopped over on me. When I went to tie them up a great many of the still green ones fell off. I dutifully gathered them up and brought them inside and they ripened perfectly in a few days. I find they taste more like smoky pineapple than anything else to me, minus the tartness. They also reseed extensively so I do my best to rake up any little windfalls at the end of the season.

  • tofupants 9/13/2008 2:18:08 PM

    i'm growing ground cherries for the first time this year, and sanza's question got me thinking about how i'll harvest unripe fruits at the end of the season. i think it would be best to leave them on the plant until the leaves are damaged by frost, then harvest all but the smallest fruits. i'm thinking that the fruits won't be damaged by a light frost as easily as the rest of the plant will. the husks will surely act to protect them a great deal as well. after that, i'll bring them inside and leave them in tray to see how many ripen. there's no hurry because they last for a couple months if left in their husks.

  • Sanza 9/7/2008 6:48:11 PM

    I live up in NE central Alberta, Canada and wonder if the ground cherries can be picked before they fall off the plant and ripened in the house. Our season seems to be way too short for them even tho I have picked about a pint off the ground already.

  • jackie 7/1/2007 3:46:13 PM

    THANK YOU FOR THIS WONDERFUL RECIPE.I REMEMBER EATING THESE LITTLE
    THINGS AT GRANNYS WHEN I WAS YOUNG,AND THEY DO GROW.I HAVE ALWAYS
    WANTED TO GROW THEM BUT NEVER GOT MY DEAR GRANNYS RECIPE BEFORE SHE
    PASSED ON. NOW I HAVE IT. THANK YOU JACKIE CARROLL POLO,IL

Add Your Comment

Please note that there is currently a problem with the comments function and your comment may or may not post successfully. We are working to correct the problem and thank you for your patience. 

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Mother Earth News readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Mother Earth News?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
1500 character limit (Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.
FEATURED ARTICLES
MOST POPULAR


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

Mother Earth News is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. Mother Earth News helps you cut costs without sacrificing modern luxuries.

At Mother Earth News, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our Earth-Friendly automatic renewal savings plan. By paying with a credit card, you save an additional $4.95 and get 6 issues of Mother Earth News for only $10.00 (USA only).

You may also use the Bill Me option and pay $14.95 for 6 issues.