For Folks like Me Who Didn't Know From Ground Cherries

**A*@aol.com**

Dorene,

When I first read Kyle's post, "You might also consider ground cherries, 
which have a citrus-y/pineapple
>flavor.  They're relatively easy to grow & would work in PA," I scratched my 
head and wondered, "How will grinding up cherries make them have a 
citrus-y/pineapple taste?"

Your post cleared that up for me. Ignorance ain't bliss. 

For folks like me who thought that you had to grind up cherries:

From the "Victory Seed Catalog"  - just scroll down to "ground cherry."

http://www.victoryseeds.com/catalog/vegetable/tomato/tomato_other.html

"Ground Cherry, Cossack Pineapple (Physalis primosa)  60 - 80 days - This is 
a East European cousin of the Mexican tomatillo. The plants reach about 12 
inches in height and spread into a bush about 24 inches in diameter.  Loaded 
with small fruit (about 1/2" in diameter), in husks, that have a pineapple 
flavor and are good in pies and jams."

"Ground Cherry, New Hanover  (Physallis spp) 70 to 90 days - An old 
Pennsylvania Dutch strain. Very similar in size and shap to Cossack 
Pineapple.  Light yellow fruit tasting similar to tomatillos with a subtly 
citrus of lemony taste"

Dorene, which of the above do you use, please?

Best wishes,
Adam Honigman 

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