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. Continue reading →