The first time I had ground cherries I was at the farmer’s market, and I instantly knew they belonged in a salad, and that’s where this Ground Cherry Salad with Lemon Rice & Flounder came from.
When I first saw these little wrapped nuggets, I asked the farmer’s market stall owner what they were. He told me that they were from the tomatillo family, and a mix between a tomato and a cherry. I took a bite and was immediately shocked at how light, sweet and delicious they were. If I could describe them, I would say they are not as much of a tomato as they are a less sweet cherry with hints of baking spices. In my mind, I wanted to pair them with something fresh, crisp, acidic and crunchy.
This salad is just that, it’s light, refreshing and each ground cherry adds a nice pop of bright sweetness. You can of course make this without the ground cherries if you can’t find them, but if you can, it really adds something special.
Table of contents
- What are ground cherries?
- Ingredients for this ground cherry salad
- How to make this ground cherry salad recipe
- Ingredients for the lemon rice and flounder
- How to prepare the sides for this ground cherry salad meal
- What substitutions can you make to this ground cherry salad recipe?
- Looking for other easy dinner ideas?
What are ground cherries?
Ground cherries might be my new favorite fruit, and yes, they are a fruit!
Ground cherries, also known as cape gooseberries, look like small, orange tomatillos (see image above). Once peeled, they look like small orange cherry tomatoes. They are native to North & South America and they are harvestable in summer. Their taste is best described as subtly sweet, with some notes of tropical fruit, but also of baking spices. I like to compare them to a slightly tart underripe papaya, but really it’s a flavor you have to try for yourself!
Ingredients for this ground cherry salad
So now that we have this subtly sweet ground cherry fruit, I wanted the perfect light, bright salad to go with it. Here is everything you need for the salad:
- 1 pint ground cherries, you can also substitute this for cherry tomatoes
- 4 stalks celery
- 1 large cucumber
- 1/4 of a red onion
- 1/4 cup fresh dill
- 2 tablespoons mayonnaise
- 1 lemon, for zest and juice
- salt and pepper to taste
How to make this ground cherry salad recipe
This recipe is so easy and made directly in the bowl. Start first by cutting the ground cherries in half, and finely slice the celery and cucumbers at an angle, the thinner the better! Finely slice the red onion and chop up the dill.
In a large bowl, add the mayo, the zest from one whole lemon and the juice from one whole lemon. Add salt and pepper and whisk until smooth. Add the vegetables into the bowl and use clean hands to toss.
Ingredients for the lemon rice and flounder
These sides for this ground cherry salad are not necessary, but they really help the recipe sing. Here are the ingredients I recommend if you want to take this salad and turn it into dinner:
FOR THE LEMON BASIL RICE
- 1/2 cup brown rice
- 3 sprigs of fresh basil, chiffonade cut
FOR THE LEMON CAPER FLOUNDER
- 1/2 pound of flounder, about 2 fillets
- 1/2 lemon for juicing
- 1 tablespoon capers
- Salt & pepper as needed
How to prepare the sides for this ground cherry salad meal
I would actually recommend starting with the sides because the salad part of this recipe is a breeze.
Begin by cooking the brown rice. I do this in a rice cooker, but it can also be done on the stovetop. When the rice is done, let it cool slightly before adding in the basil and the juice from 1/2 of a lemon, save the rest of the lemon for the flounder.
Set the oven to 350°F. On a parchment-lined baking sheet, line out the two flounder fillets. Season them with salt and scatter the capers on top. Place 2-3 slices of lemon on top of each fillet. Bake these for 10 minutes at 350°F. While that is cooking, prep the salad, and then you’ll basically be done!
What substitutions can you make to this ground cherry salad recipe?
I know, I know, we love a substitution. Here are a few swaps you can make for this recipe!
- Ground cherries – if you don’t have ground cherries but still want to try this, I recommend either grapes, dried cranberries, or cherry tomatoes as a sub!
- Mayo – if you don’t want to use mayo in the dressing, greek yogurt is a great sub.
- Basil – parsley would be a great addition to the lemon rice if you don’t have basil!
- Flounder – you can also use any white fish, fresh or frozen. Cod, mahi mahi, sole or really anything will work!
- Capers – not a capers fan? Skip ’em or add pickled onions after baking.
Looking for other easy dinner ideas?
You’ve come to the right place! Here are some of my favorite dinner recipes recently:
And that’s it for this Ground Cherry Salad with Lemon Rice & Flounder recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Ground Cherry Salad with Lemon Rice & Flounder
Ingredients
For the lemon basil rice
- 1/2 cup brown rice
- 3 sprigs of fresh basil chiffonade cut
For the lemon caper flounder
- 1/2 pound of flounder about 2 fillets
- 1/2 lemon for juicing
- 1 tablespoons capers
- Salt & pepper as needed
For the ground cherry salad
- 1 pint ground cherries you can also substitute this for cherry tomatoes
- 4 stalks celery
- 1 large cucumber
- 1/4 of a red onion
- 1/4 cup fresh dill
- 2 tablespoons mayonnaise
- 1 lemon for zest and juice
- salt and pepper to taste
Instructions
- Begin by cooking the brown rice. I do this in a rice cooker, but it can also be done on the stovetop. When the rice is done, let it cool slightly before adding in the basil and the juice from 1/2 of a lemon, save the rest of the lemon for the flounder.
- Set the oven to 350°F. On a parchment-lined baking sheet, line out the two flounder fillets. Season them with salt and scatter the capers on top. Place 2-3 slices of lemon on top of each fillet. Bake these for 10 minutes at 350°F.
- While the flounder is cooking prep the salad. Cut the ground cherries in half, and finely slice the celery and cucumbers at an angle, the thinner the better! Finely slice the red onion and chop up the dill.
- In a large bowl, add the mayo, the zest from one whole lemon and the juice from one whole lemon. Add salt and pepper and whisk until smooth. Add the vegetables into the bowl and use clean hands to toss.
- Plate with the flounder, rice and salad all on one plate, remove the lemon slices from the flounder and enjoy!
Itís hard to come by educated people in this particular subject, but you seem like you know what youíre talking about! Thanks