cossack pineapple

341 – Cossack Pineapple Groundcherry

$3.00$6.25

Certified Biodynamic and Organic

HEIRLOOM from Eastern Europe. Also sometimes called “Golden Berry.” Delicious, pineapple-flavored 1/2 inch diameter fruits are wrapped in green husks which turn golden and fall to the ground when ripe (we think this is why they are called ground cherries). These are irresistable fresh, but if you manage not to eat them all right away, they also make a great topping for ice cream, delicious jams, pies, etc. Plants are extremely productive. Great for kids, specialty chefs, and farmers’ markets! Our favorite of several ground cherries we’ve tried in the past years. Thank you Southern Exposure Seed Exchange for introducing us to this delicious ground cherry!

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Product Description

DAYS TO HARVEST

60 days from transplant

SOWING

Sow 4-6 weeks before the last frost. Sow in a warm, bright location in moist, but not overly wet, seedling mix. When the first true leaves appear, transplant into individual pots with a fairly rich compost mix. Plant out after danger of frost has passed, when the soil is warm. Cover with row cover until the nights are warm.

LIGHT PREFERENCE
Full sun

SOIL REQUIREMENTS

Ground Cherries like some addition of compost, but does not need overly rich soil to thrive.

PLANT HEIGHT
12-18″

PLANT SPACING

12-18″

HARDINESS ZONES

Not cold hardy

 

HARVEST

These sweet beauties fall from the plant when ripe. They are called ground cherries because the ripe fruits are found on the ground. For the cleanest, most attractive and easiest harvest, mulch or use landscape fabric under the plants. However, the husks will protect the fruit from the soil for a little while if you can’t do this. Store the fruits in their unopened husks for several weeks.

USES & COOKING SUGGESTIONS

Remove the husk before eating.

Use as a dessert topping, compote, jam, husk and dry them like raisins, or simply eat them fresh!

Try this:

Cossack Pineapple Upside-Down Cake:

In a well-seasoned 10-inch cast iron pan:

melt 1 a stick of butter,

stir in 1/2 a cup of sugar, and 1 tablespoon of vanilla

then add: 1 1/2 -2 cups husk-free ground cherries

let this sizzle a little on a very low heat as the sugar melts and the fruits slightly cook.

In a mixing bowl mix:

2 cups flour

1  1/2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Mix well, then add:

3 eggs beaten with

1 1/2 cups of milk

4 tablespoons of melted butter

1 tablespoon of vanilla

pour over the ground cherry mixture in the pan, (you can add some chopped pecans if you wish just before you add the batter) then transfer the whole thing into the oven at 375F, bake until the top is golden and a toothpick inserted into the middle comes out clean.

allow the pan to cool slightly, then hold a large plate over it and flip the whole thing upside-down!

Additional Information

Size

S ~100 Seeds, LG ~600 Seeds

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