Ground Cherries

The Hawaiʻian name for Physalis peruviana is poha (or poha berry). Introduced to the islands in the early 19th century, it has since become naturalized but is considered an invasive threat to native species.

Several types of wild ground cherries native to the Central Plains of the U.S. are technically considered weeds, but are also sometimes foraged or cultivated by adventurous growers.

Unripe Fruit is Toxic: All fruits in the Physalis genus are toxic when unripe and can even be fatal if ingested in large amounts. Only eat fully ripe, orange fruit that has naturally fallen from or loosened in its husk.

Husks, Leaves & Stems are Toxic: The papery husks, leaves, and stems of the plant are also toxic — making them a danger to pets and livestock. Always remove and discard the husk before eating.

Physalis peruviana (Peruvian Ground Cherry / Cape Gooseberry / Golden Berry): The most widely available variety, found in grocery stores and international markets. Small, bright orange, with a sweet-tart tropical flavor. Commercially grown in South America, South Africa, Australia, and New Zealand.

Physalis pruinosa (Husk Cherry / Husk Tomato): Found primarily at farmers' markets. Slightly smaller, with a sweeter flavor and softer texture. Beloved by home gardeners for its prolific production.

Wild Ground Cherries (Central Plains): Several native species grow wild across the U.S. Plains states. Foraged by those who know how to identify them properly.

Ground cherries are generally sold in their husks, which should be papery and tan or straw-colored — similar in appearance to a tomatillo husk.

The fruit inside is often covered with a slightly sticky substance; this is normal and should be washed off before eating.

Look for plump, fully orange fruit inside the husk. Avoid any with green or pale-colored flesh, which indicates the fruit is unripe and potentially toxic.

Kept in their papery husks, ground cherries will keep in the refrigerator for up to ten days.

Ensure they remain as dry as possible — moisture speeds up decay. Store them loosely in a paper bag or container rather than sealed in plastic.

Do not remove the husk until you are ready to eat or cook with them, as the husk acts as a natural protective wrapper.

Fresh Snacking: Excellent on their own straight from the husk — pop them in your mouth for a burst of sweet, tropical-tart flavor.

Toppings: Wonderful as a topping for cereal, ice cream, and yogurt — their sweet-tart flavor contrasts beautifully with creamy dairy.

Baked Goods: Ground cherry crumble and ground cherry clafoutis are standout preparations — the fruit's tropical flavor becomes concentrated and jammy when baked.

Savory Dishes: Despite their sweetness, ground cherries excel in savory applications. They pair especially well with goat cheese, nuts, and hearty grains like farro.

Salads: Halve or quarter and toss into salads — they're wonderful in panzanella or grain salads where their juicy texture and tartness shine.

Freezing: Ground cherries freeze well. Remove the husk, rinse and dry the fruit, freeze on a cookie sheet until solid, then transfer to a freezer bag. They retain flavor for cooked applications.

Jam: Ground cherry jam is a revelation — their natural pectin and tropical sweetness create a uniquely flavored preserve that's wonderful on toast or paired with cheese.

Vitamin C: Ground cherries are a good source of Vitamin C, supporting immune function and collagen production.

Antioxidants: Ground cherries are considered a good source of antioxidants, with research pointing to their potential anti-inflammatory properties.

U.S. Season: Ground cherries have a fleeting season in mid-to-late summer and early fall — after that, they're gone until the next year. Their brief availability makes them a treasured late-summer find at farmers' markets.

Supermarket Availability: Ground cherries found in U.S. supermarkets outside of summer are often imported from the Southern Hemisphere (Chile, Colombia, South Africa).

Climate: Most Physalis species are annuals in temperate areas but perennials in tropical regions. Outside the Americas, Physalis peruviana is commercially cultivated in Australia, New Zealand, and South Africa.

Specialty Crop: Ground cherries are grown on a very limited scale in the U.S., giving them a small environmental footprint.

Pest Management: They are susceptible to the same types of pests as tomatoes and tomatillos, so growers may use chemicals to control insect or disease outbreaks. However, the husk generally protects the fruit from direct chemical contact.

Buying Tips: If buying at a farmers' market, ask the grower about their chemical use. Naturally, the more local the source, the lower the transportation environmental impact.