Am I the only person in the US who knows what these are? Every time I buy them at a farmers’ market I become the husk cherries go-to girl, explaining to folks how you eat them, when they’re in season, and what they taste like. If there’s a husk cherries grower’s association I want my spruiker’s fee.
They are in season here in the US right now. If they’ve got them at your local farmers’ market get ’em! They are delicious eaten on on their own or thrown into a salad.
Here’s what they look like.
You just tear the papery husk away and inside is what looks like a teeny tiny tomato. (They’re prolly related, but like I could be arsed looking it up.) The more golden they are the sweeter they are, but you can eat ’em green—they’re just tarter that way.
Have any of you yanquis heard of ’em? Do youse love ’em like I do?