Groundcherries

Groundcherries are low in histamine and are generally well tolerated by people with histamine intolerance. They are small, fresh fruits with no fermentation or aging behind them, so the main thing to mind is eating them ripe and fresh.

Why groundcherries is rated low

Groundcherries (also called physalis or cape gooseberries) are simply fresh fruit inside a papery husk, with nothing fermented, cured, or aged about them, and they are not on the usual histamine-liberator lists, so they sit low. The husk actually helps protect them, and a ripe, sound berry stays gentle.

What changes your risk

• Ripeness — Eat them fully ripe, when the fruit is golden and sweet; underripe green ones are simply not ready, so wait until they turn.
• Freshness — A good groundcherry is firm and plump; if it is shriveled, mushy, or smells off, skip it.
• Husk protection — The papery husk keeps the fruit fresh longer, so leave berries in their husks until you are ready to eat and only peel what you will use.
• Mold — These are small and juicy, so any moldy or slimy berries should be discarded rather than salvaged.
• Storage — Kept in their husks in a cool, dry, airy spot, they hold for a good while; damp storage makes them spoil faster.

What else is safe

If groundcherries suit you, blueberries, pears, and apples are other easy low-histamine fruits to keep on hand. Note that groundcherries share a plant family with tomatoes and tomatillos: tomatoes are histamine liberators, so do not assume that being related makes them interchangeable, and judge each fruit on its own.

How to enjoy it

Buy groundcherries with intact, dry, papery husks and firm fruit inside, and leave them in the husks until you eat them, since that is how they keep best in a cool, dry spot. Peel back the husk, rinse if needed, and eat them out of hand or halved into a fruit bowl. They store surprisingly well husk-on and can also be frozen once peeled.

Common questions

Are groundcherries the same as tomatillos?

They are close relatives but not the same; groundcherries are small, sweet, and eaten as fruit, while tomatillos are larger and used like a vegetable. Groundcherries are low in histamine, but do not assume every relative in that plant family behaves the same way.

Can I eat groundcherries raw?

Yes, ripe groundcherries are lovely raw once they turn golden and sweet. Just avoid underripe green ones and any that have gone soft or moldy.