Ground Cherries
Tiny golden fruits in papery husks — sweet, tropical, and unlike anything else in the box.
Store in
Counter in husks — keeps for weeks this way
Keeps for
Weeks in husk husked: refrigerate, use within 1 week
Best eaten
Raw straight from the husk, or in jam
Prep tip
Remove the husk papery wrapper is not edible
What It Is
Section titled “What It Is”Ground cherries are one of the more unusual summer crops at Cold Springs Organics — small golden fruits wrapped in papery husks, closely related to tomatillos and native to the Americas. Sweet, fruity, and slightly floral with a flavour somewhere between pineapple and vanilla, they’re unlike anything else in the box. Members who discover them tend to become devoted fans.
Watch the Video
Section titled “Watch the Video”How to Store It
Section titled “How to Store It”Ground cherries keep exceptionally well in their husks. At room temperature, in-husk ground cherries hold for several weeks — the papery wrapper acts as a natural protective layer. Once husked, the fruits should be refrigerated and used within a week.
How to Prep It
Section titled “How to Prep It”Peel back and remove the papery husk — it is not edible and has an unpleasant taste. Rinse the small golden fruits inside under cold water. No other prep required. They can be eaten whole as a snack, halved for salsas and salads, or left whole for baking.
How to Cook It
Section titled “How to Cook It”- Raw snack — pop them straight from the husk. They’re sweet and mildly tropical — kids love them.
- Jam or preserves — simmer husked ground cherries with sugar and lemon juice for 20–25 minutes until jammy. The result is a golden, tropical-tasting jam that works beautifully on toast or cheese boards.
- Salsa verde — chop roughly with jalapeño, cilantro, onion, and lime juice for a sweet-bright salsa to serve with chips or alongside grilled fish or chicken.
- Baked into desserts — fold into muffins, fruit crisps, or tarts in place of blueberries.
Quick Meal Idea
Section titled “Quick Meal Idea”Ground cherry salsa verde — roughly chop a cup of husked ground cherries and combine with half a jalapeño (seeded for less heat), a handful of cilantro, a quarter of a white onion finely diced, and the juice of a lime. Season with salt. Let sit for 10 minutes. Serve with tortilla chips or spoon over grilled chicken or fish.