Two Husk Cherry Recipes
Husk Cherry Salsa
Adapted from http://www.5thjoy.com
(Makes about one cup)
1 1/2 pints small husk cherries, husked
1 medium clove of garlic
1/2 tsp-1tsp ground cumin
1/2 tsp salt
1 small yellow onion, coarsley chopped.
1 handful cilantro or parsley
Juice of 1/2 lime
Preheat oven to 450 degrees. Husk the fruits and quarter the jalapeno. Place them whole on a baking sheet. Bake until the husk cherries show initial sign of charring (one or two brown or black spots). Put tomatoes, onion, cumin, garlic, lime juice and salt in a food processor. Blend until combined. Add the cilantro (or parsley) and pulse once or twice until the larger leaves are broken up. Serve over grilled chicken breasts, or with tortilla chips.
Husk Cherry Waldorf Salad
From Maine Food & Lifestyle, September 2009
1 cup walnuts
3 stalks celery, thinly sliced (1 cup)
1 pint husk cherries, husks removed and halved (a generous cup)
2 Tablespoons sliced shallot
½ cup vanilla soy yogurt
2 Tablespoons lemon juice
Green or red leaf lettuce, chopped (optional)
In a dry skillet over medium heat, toast walnuts for 3-5 minutes, stirring constantly, until they become lightly browned and fragrant. Allow walnuts to cool, then combine with celery, husk cherries, and shallot in a medium bowl. In a small bowl, whisk together yogurt and lemon juice. Pour dressing over salad and stir gently to combine. Serve over lettuce if desired.
Serves 2 as a main dish, 4 as a side.