EAT THESE IMMEDIATELY: Groundcherries
Banana bread berries? Sounds good to me.
EAT THESE IMMEDIATELY: Groundcherries

A lone pint of groundcherries hung forlornly by the register at the Fair Food Farmstand (Reading Terminal Market, 12th and Arch) on Monday like a bumped passenger on an overbooked flight. They needed to get home, and I was glad to give them a ride. Home was my stomach.
Also known as cape gooseberries, for the papery husk that surrounds the oval, yellow, green and orange fruits, groundcherries are neither cherry nor berry. They’re actually a cousin of the tomato, although the flavor of the groundcherry evokes something else entirely. They added a warm, bready, spiced note to a bibb lettuce salad with Seckel pear and shaved Pecorino. “Like a muffin or something,” I told my fiancée, as we speared the skittish little orbs with our forks. She agreed, “Or banana bread."
Banana bread berries? Sounds good to me. Groundcherries make sick pies and jams because of their innate pectin content, but are also a cool addition to salsas and soups. It's the tail end of the season, but the Farmstand says they might be getting one or two more re-ups from Oak Grove next week. I suggest you try and beat me there. Eat these immediately.
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