In Japan, Houzuki is a “ground cherry.” It’s not that the fruit is mashed up, but that it is a low growing plant. When ready to be eaten, it tends to drop its fruit on the ground, hence the name I suppose. They ripen in their husk to a golden hue. I’ve heard the ground cherry likened to a gooseberry, but can’t attest to the similarity.
The ground cherry has a lively flavor that is at once sweet and acidic, like pineapple or tomato. The local farmers markets are flush with beautiful fruits, so I wanted to make a fresh fruit salsa.
- 10 ground cherries cut into 8ths (yeah, 8ths)
- ¼ onion finely diced
- 2 small bell peppers chopped
- ½ pineapple chopped
- 2 tbsp cilantro chopped
- 4 tbsp mint chopped
- 1 tomato chopped and drained
- ½ tsp grated ginger
- 1 jalapeno über-diced (or ¼ tsp habanero)
- Salt to taste
- 1 passion fruit
If you don’t know the difference between diced and chopped, that’s convenient because neither do I. It’s a salsa, so make it salsa-ish
Cut the tomato and let it drain over a sieve for 15 minutes to get rid of the extra water. Cut open the passion fruit. Scoop out the insides and toss together with all other ingredients.
Serve over chopped avocado and cucumber or a simple green salad.
Vata – Give this a quick sauté to help with digestion and add warmth to this dish.
Pitta – Find the willpower to resist the hot peppers.
Kapha – Feel free to make your pitta friends jealous and add extra jalapeno!